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Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake.
Wang, Yi-Lun; Dai, Shi-Cheng; Lian, Zi-Teng; Cheng, Xiao-Yi; Tong, Xiao-Hong; Wang, Huan; Li, Liang; Jiang, Lian-Zhou.
Afiliación
  • Wang YL; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Dai SC; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Lian ZT; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Cheng XY; College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
  • Tong XH; College of Agriculture, Northeast Agricultural University, Harbin 150030, China.
  • Wang H; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: whname@neau.edu.cn.
  • Li L; College of Food Science, Northeast Agricultural University, Harbin 150030, China. Electronic address: liliangneau@163.com.
  • Jiang LZ; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol ; 277(Pt 3): 134315, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39094886
ABSTRACT
With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 12, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced. Optical microscopy and confocal laser scanning microscope showed that the improvement in foaming performance was mainly due to the reduction of bubble size and uniform protein distribution. Circular dichroism spectrum and fluorescence spectra indicated that the hydrogen bond of SPI was destroyed and blue shifted with the addition of SY. What's more, the absolute value of Zeta potential, solubility, and hydrophobicity all increased, while the particle size decreased. As a result of molecular docking, surface hydrogen bonds, Van der Waals forces and hydrophobic interactions are the main driving forces. The addition of SY and SPI improved the specific volume and texture of angel cake. This study shows that SY has the potential to be developed into a new type of blowing agent.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solubilidad / Proteínas de Soja / Interacciones Hidrofóbicas e Hidrofílicas / Polifenoles / Enlace de Hidrógeno Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solubilidad / Proteínas de Soja / Interacciones Hidrofóbicas e Hidrofílicas / Polifenoles / Enlace de Hidrógeno Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos