Effect of Ultrasonic Pretreatment on Acid-Induced Gel Properties of Soybean Protein Isolate Glycoconjugates

doi:10.7506/spkx1002-6630-20171210-119

Abstract

Abstract: The glycosylation reaction of soybean protein isolate (SPI) with glucose and maltose in a phosphate buffered saline was allowed to take place after ultrasonic pretreatment. The aim was to investigate the effect of ultrasonic pretreatment on acid-induced gel properties of SPI/sugar conjugates. Fourier transform infrared spectroscopy (FTIR) analysis indicated the formation of covalent conjugates between sugars and SPI. The largest degree of grafting for SPI/sugar conjugates was found upon ultrasonic pretreatment of the reaction system for 20 min. The surface hydrophobicity (H0) and average particle size (D43) of SPI were reduced by glycosylation with glucose and maltose. SPI/sugar conjugates with ultrasonic pretreatment had higher H0 and lower D43. The glycosylation reaction could weaken the network structure of acid-induced SPI gel due to the reduction of hydrophobic interaction, leading to a decrease of gel strength and water-holding capacity. However, ultrasonic pretreatment could reduce or abrogate the weakening effect of glycation on acid-induced SPI gel, and even improve gel properties.

Key words: ultrasonic pretreatment, soybean protein isolate, glycosylation, gel properties

CLC Number:

TS201.7

ZHAO Chengbin, XU Xiuying, LIU Jingsheng, ZHANG Hao, WU Yuzhu, CAO Yong, WU Fei. Effect of Ultrasonic Pretreatment on Acid-Induced Gel Properties of Soybean Protein Isolate Glycoconjugates[J]. FOOD SCIENCE, 2019, 40(1): 123-129.

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Effect of Ultrasonic Pretreatment on Acid-Induced Gel Properties of Soybean Protein Isolate Glycoconjugates

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