Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Zhao, Chengbin; Chu, Zejun; Mao, Yuxuan; Xu, Yunfeng; Peng, Fei; Zhang, Hao; Xu, Xiuying; Wu, Yuzhu; Zheng, Mingzhu; Liu, Jingsheng

doi:10.1016/j.foodhyd.2022.108408

Cited by 53 publications

(14 citation statements)

References 61 publications

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“…A soy isolate protein-soy oligosaccharide EG exhibited 28 g of hardness (Zhao et al), which was much lower than the PG of the same concentration (1 wt %). Therefore, the PG prepared with small buckwheat peptides was potent in the cross-linked structure than other large molecular EG …”

Section: Resultsmentioning

confidence: 98%

“…Therefore, the PG prepared with small buckwheat peptides was potent in the cross-linked structure than other large molecular EG. 30 The viscoelastic properties of peptide-based EG were also surveilled via rheological analysis. Static viscoelastic analysis showed that the viscosity of BP sol, PP gel, BG, and PG tended to decline with the increase of shear rate from 1 to 100 s −1 , all presenting the typical features of pseudoplastic fluids (Figure 4E).…”

Section: Viscoelastic Properties Of the Peptide-based Egmentioning

confidence: 99%

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Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Yin

Zhang

et al. 2023

J. Agric. Food Chem.

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This study aimed to construct a natural peptide-based emulsion gel (PG) using small peptides (∼2.2 kDa) by mild enzymatic hydrolysis of buckwheat proteins. The obtained PG presented a porous and tight texture and solid–gel viscoelasticity compared with its parent protein-based emulsion gel. Meanwhile, it exhibited good resistance against heating and freeze-thawing. Furthermore, peptide–oil interaction analysis revealed that the gel matrix was enhanced by the hydrophobic aggregation between peptides and oil molecules, H-bonding interaction of peptide molecules, and peptide–oil aggregate repulsion force. Finally, in vitro intestinal digestion experiments demonstrated that PG could embed and pH-responsively release curcumin in the gastrointestinal tract at a release rate of 53.9%. The findings unfold promising opportunities for using natural PG in a range of applications relying on large proteins or other synthesized molecules.

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Section: Resultsmentioning

confidence: 98%

Section: Viscoelastic Properties Of the Peptide-based Egmentioning

confidence: 99%

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Yin

Zhang

et al. 2023

J. Agric. Food Chem.

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“…Furthermore, thermal aggregation during glycation treatment led to re-embedding the originally exposed hydrophobic residues into the interior of the proteins. The above reasons led to a slight decrease in H 0 [28]. It is worth noting that a relatively high H 0 may improve an emulsifying capability since it can increase adsorption at an oil/water interface.…”

Section: Hydrophobicitymentioning

confidence: 98%

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

Zhang

Tian

Pan

et al. 2023

Foods

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This study investigated the interfacial adsorption and emulsifying performance of glycated β-conglycinin (7S) with D-galactose (Gal) at various times. Results indicated that glycation increased the particle sizes and zeta potentials of glycated 7S by inducing subunit dissociation. Glycation destroyed the tertiary structures and transformed secondary structures from an ordered one to a disordered one, leading to the more flexible structures of glycated 7S compared with untreated 7S. All these results affected the structural unfolding and rearrangement of glycated 7S at the oil/water interface. Therefore, glycated 7S improved interfacial adsorption and formed an interfacial viscoelasticity layer, increasing emulsifying performance to stabilize high internal phase emulsions (HIPE) with self-supportive structures. Furthermore, the solid gel-like network of HIPE stabilized by glycated 7S led to emulsification stability. This result provided new ideas to improve the functional properties of plant proteins by changing the interfacial structure.

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“…Conjugation of soy protein with SSPS affected the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules and eventually led to a loose tofu gel network. Zhao et al (2023) reported the conjugation between SPI and soy oligosaccharide (SOS) and its effects on the corresponding emulsion gel properties. The glycosylation was verified by the decreased amount of free amino groups and pH, as well as the presence of Maillard reaction intermediates.…”

Section: Chemical Modificationmentioning

confidence: 99%

“…Zhao et al. (2023) reported the conjugation between SPI and soy oligosaccharide (SOS) and its effects on the corresponding emulsion gel properties. The glycosylation was verified by the decreased amount of free amino groups and pH, as well as the presence of Maillard reaction intermediates.…”

Section: Strategies To Modify Gel Properties Of Soy Proteinmentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates

Cited by 53 publications

References 61 publications

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Characterization, Formation Mechanism, and Curcumin Delivery of Buckwheat Peptide-Based Emulsion Gels

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions

Recent advance in modification strategies and applications of soy protein gel properties

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