The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Fu, Hongling; Li, Jiaxin; Yang, Xiaoqing; Swallah, Mohammed Sharif; Gong, Hao; Ji, Lei; Meng, Xiangze; Lyu, Bo; Yu, Hansong

doi:10.1016/j.foodhyd.2022.108008

Cited by 28 publications

(10 citation statements)

References 56 publications

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“…This finding is supported by the decrease in H 0 of the 10HSPI samples in Figure 4b, and it is also similar to the case of WHC. Notably, WHC of the 10HSPI‐7 sample remained comparable to that of the 5HSPI‐7 sample, which is in agreement with previous research studies (Fu et al., 2023, Wu et al., 2019). They reported that protein gels formed at neutral pH could develop better networks that physically trapped free water.…”

Section: Resultssupporting

confidence: 91%

“…sample remained comparable to that of the 5HSPI-7 sample, which is in agreement with previous research studies (Fu et al, 2023, Wu et al, 2019. They reported that protein gels formed at neutral pH could develop better networks that physically trapped free water.…”

Section: Analysis Of Whc and Ohcsupporting

confidence: 91%

“…Figure 2 shows that the FTIR spectra of all SPI samples had a noticeable vibration peak at the signal band of 3290–3420 cm −1 , which was assigned to the intermolecular hydrogen bonds in the SPI aggregated structures (Fu et al., 2023). Moreover, regional band within 1600–1700 cm −1 is relevant to the amide I and secondary structures of proteins, which originates from the C=O stretching vibration of polypeptide conformation (Figure 2a, black dashed rectangle) (Jackson & Mantsch, 1995).…”

Section: Resultsmentioning

confidence: 99%

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The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties

Zheng

Sun

et al. 2023

Food Frontiers

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Protein particulation is a modification strategy for the optimization of the use of protein materials. The development and subtypes of particulate structures are largely dependent on the aggregated state of proteins after heat‐induced interactions, which is profoundly influenced by protein concentration (PC). In this work, the impact of PC below and above the critical gelation point, that is, 5% (w/v) and 10% (w/v), on the structure and functional properties of heat‐treated soy protein isolates (SPIs) at different pHs (2.0, 4.0, and 7.0), was investigated. The results showed that heat‐induced aggregation of SPIs was promoted by increasing the PC, leading to a β‐sheet‐dominated secondary structure. At pH 2.0 and 7.0, the 10% SPIs exhibited larger particle size and lower solubility, surface hydrophobicity index, and oil‐holding capacity compared to the 5% SPIs after heating. Furthermore, at neutral pH, the 10% SPI microgels had higher storage modulus (G′) and loss modulus (G″) than their acidifying counterparts, as well as the excellent emulsifying property for oil droplet stabilization. These findings would provide the theoretical basis for the structure modification and function improvement of plant proteins and, therefore, broaden the application of plant proteins in the food industry.

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Section: Resultssupporting

confidence: 91%

Section: Analysis Of Whc and Ohcsupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties

Zheng

Sun

et al. 2023

Food Frontiers

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“…SPI is a by-product of soybean processing, the protein content was high, containing a complete range of amino acids with nutritional value, in addition, SPI has diverse processing characteristics, including solubility, gelation, and foaming, hence, there are extensive applications in the food industry [ 43 , 44 ]. A 1% ( w / v ) SPI solution was prepared with distilled water, the insoluble fraction was removed by centrifugation at 10,000× g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

Montalbán-López

et al. 2022

Gels

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(1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing. The production of MTGase in wild-type strains renders low yield and high costs of downstream purification, limiting its industrial applications. (2) Methods: In this work, MTGase from Bacillus amyloliquefaciens BH072 (BaMTGase) has been heterologously expressed in Lactococcus lactis, using the signal peptide Usp45 to direct the secretion of recombinant BaMTGase out of the cell for easier purification. (3) Results: In these conditions, MTGase was purified with a high yield (48.7 ± 0.2 mg/L) and high enzyme activity (28.6 ± 0.5 U/mg). Next, BaMTGase was tested for industrial applications. Recombinant BaMTGase and commercial MTGase were used for SPI solution crosslinking. BaMTGase formed a harder gel with higher water-holding capacity and a dense and smooth gel microstructure. (4) Conclusions: This work provides an attractive food-grade cell factory for the food industry and offers a suitable chassis for MTGase production.

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“…In recent years, advancements in food science and processing technologies as well as changes in the health concepts of consumers have led to soy protein isolate (SPI) being widely used as a food processing raw material to increase nutritional value and improve product quality. [1][2][3][4] SPI is mainly composed of two proteins, β-conglycinin (7S) and glycinin (11S). 7S is a trimeric glycoprotein (150-200 kDa), mainly comprising α (72 kDa), α′ (76 kDa) and β (53 kDa) peptides.…”

Section: Introductionmentioning

confidence: 99%

Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism

Shan

et al. 2022

Food Funct.

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The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding varieties

Cited by 28 publications

References 56 publications

The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties

The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism

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