Keywords

Industrial Modified Soy Protein Isolate, Myofibrillar Protein, Structural Properties, Gelling Properties

Abstract

Soybean protein isolate (SPI) was modified using four methods: industrial thermal modification, industrial alkali modification, industrial glycosylation modification, and industrial oxidative modification, and its impact on the structure of SPI was studied. To explore the texture and gel properties of composite gels made of modified protein and myofibrillar protein (MP). The results showed that the four industrial modifications did not have a significant impact on the composition of SPI subunits, but they all reduced the relative content of ¦Á-helix and random coil structures of SPI, and increased the relative content of ¦Â-sheet and ¦Â-turn structures; Industrial thermal modification, industrial alkali modification, and industrial glycosylation modification treatments significantly increased the disulfide bond content of SPI and reduced the free sulfhydryl content of SPI, while industrial oxidative modification significantly reduced the disulfide bond content of SPI ( P<0.05), and all four industrial modification treatments changed the disulfide bond configuration of SPI; the tyrosine residues of the four industrial modified proteins all tended to be "exposed", and industrial thermal modification, industrial alkali Modification and industrial glycosylation modification treatment tend to make the tryptophan residues "exposed", while industrial oxidative modification leads to the aggregation of oxidized proteins and the tryptophan residues are embedded. The results of the textural properties of the SPI-MP composite gel show that the composite gel formed by industrial thermal modification, industrial alkali modification, and industrial glycosylation modification, SPI and MP, has significant texture properties such as hardness and elasticity. Better than the control SPI (P<0.05), while the mixed gel formed by industrial oxidation-modified SPI is worse than the control SPI in all texture properties except adhesiveness. Observing the scanning electron microscope image of the SPI-MP composite gel, it can be seen that the composite gel formed by industrial thermal modification, industrial alkali modification, and industrial glycosylation modified SPI is more dense and uniform, and the composite gel formed by industrial oxidation modified SPI and MP Rough and porous   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Ran Anqi, Liu Jishan, Li Yang, Jiang Lianzhou, Wang Zhongjiang, Jia Zixuan  

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