Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) Through Ultrasound-Assisted Extraction

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Mar 13

PMID 38472850

Authors

Gaolin Li

Ran Tao

Yufeng Sun

Lili Wang

Yurui Li

Bei Fan

Fengzhong Wang

Affiliations

Soon will be listed here.

Abstract

Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.

Citing Articles

Enhancing Functional Properties and Protein Structure of Almond Protein Isolate Using High-Power Ultrasound Treatment.

Tian L, You X, Zhang S, Zhu Z, Yi J, Jin G Molecules. 2024; 29(15).

PMID: 39124994 PMC: 11313724. DOI: 10.3390/molecules29153590.

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