Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment

doi:10.7506/spkx1002-6630-201823018

Abstract

Abstract: Soybean protein isolate (SPI) was glycated with glucose or maltose and the SPI-sugar conjugates were pretreated by ultrasound. We aimed to evaluate the effect of ultrasonic pretreatment on the structure and solubility of SPI-sugar conjugates. Glucose was more easily glycated with SPI than maltose. The SPI-sugar conjugates prepared by ultrasonic pretreatment had higher degree of graft and lower browning intensity. The largest degree of grafting of SPI-sugar conjugates was observed after ultrasonic pretreatment for 20 min. Fourier transform infrared spectroscopic (FTIR) analysis demonstrated the formation of SPI-sugar conjugates. Glycosylation with sugar could attenuate the transition of SPI secondary structure from an ordered to disordered state during heat treatment, making the tertiary structure of SPI more loose. While ultrasonic pretreatment exerted no significant effect on the secondary structure of SPI-sugar conjugates (P > 0.05), it could make the tertiary structure more loose, which might be the major reason for the high solubility of SPIsugar conjugates prepared by ultrasonic pretreatment. Furthermore, the improved solubility could be partially because ultrasonic pretreatment enhanced the degree of grafting of SPI-sugar conjugates.

Key words: ultrasonic pretreatment, soybean protein isolate, glycosylation, structure, solubility

CLC Number:

TS201.2

ZHAO Chengbin, QI Baokun, ZHANG Hao, LIU Jingsheng, XU Xiuying, CAO Yong, WU Yuzhu, WU Fei. Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment[J]. FOOD SCIENCE, 2018, 39(23): 113-119.

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Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment

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