1. TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property
- Author
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Xiaolan Liu, Jiaqi Yang, Yu Fu, Chun-Li Song, Bongkosh Vardhanabhuti, Xiaohong Sun, and Jian Ren
- Subjects
animal structures ,Glycosylation ,biology ,Tissue transglutaminase ,General Chemistry ,Apparent viscosity ,Biochemistry ,Industrial and Manufacturing Engineering ,Hydrolysate ,chemistry.chemical_compound ,Hydrolysis ,chemistry ,Enzymatic hydrolysis ,biology.protein ,Zeta potential ,lipids (amino acids, peptides, and proteins) ,Food science ,Soy protein ,Food Science ,Biotechnology - Abstract
In this study, the impacts of transglutaminase (TGase)-induced glycosylation and limited enzymatic hydrolysis on the foaming property of soy protein isolates (SPI) and the possible underlying mechanisms were investigated. SPI were first glycosylated with oligochitosan by TGase to produce glycosylated samples (GSPI). GSPI were further hydrolyzed using Protamex with controlled degree of hydrolysis (DH of 1%, 2% and 4%). As compared to native SPI, the foaming stability of GSPI sample was increased from 24.3% ± 3.1% to 40.4% ± 7.6%, and the hydrolyzed GSPI showed enhanced foaming property. GSPI-1% DH showed the best foaming capacity and foam stability, increasing about 2.12 folds and 2.33 folds, respectively. Hydrodynamic-size of dominant distribution peak in GSPI and its hydrolysates (1% DH) were about 3090 and 531 nm, respectively, which were bigger than that of SPI (about 220 nm). The presence of oligochitosan in GSPI decreased surface hydrophobicity, and the subsequent hydrolysis generated an opposite effect. GSPI and its hydrolysates had more flexible tertiary conformations as revealed by intrinsic fluorescence study. Overall, high values of negative zeta potential and apparent viscosity of samples might be responsible for the improved foaming property. This study suggested that TGase-induced glycosylation and limited enzymatic hydrolysis are promising techniques for enhancing the foaming property of SPI, which would broaden the applications of SPI in food industry.
- Published
- 2021
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