Food and Fermentation Industries >

2021 , Vol. 47 >Issue 24: 209 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028196

Effect of pH-ultrasonic treatment on gelation of soy protein isolate

  • CAI Shaokai ,
  • CUI Yaru ,
  • QIU Tingting ,
  • SHI Yan ,
  • SHI Yuhan ,
  • WANG Zhaojun ,
  • ZENG Maomao ,
  • CHEN Jie
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  • 1(School of Food Science, Jiangnan University, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-05-29

  Revised date: 2021-08-17

  Online published: 2022-01-21

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Abstract

In this study, soybean protein isolation (SPI) was modified by the pH-ultrasound method, and the modification effect of different treatment conditions on gelation of SPI was analyzed, which laid a foundation for the application of modified soybean protein in the field of plant meat. The effects of the treatment method on the properties and composition of SPI solution were analyzed by particle size, molecular weight distribution, rheological analysis and sodium dodecyl sulfonate-polyacrylamide gel electrophoresis. Meanwhile, the effect of the treatment method on the gelation of SPI was analyzed by texture, and the structure of SPI was analyzed by hydrophobicity and tryptophan endogenous fluorescence assay. The results showed that the SPI solution can form soluble agglomerates with a lower gelation temperature (60.96 ℃) or a higher gel strength (4 862.76 Pa) by pH-ultrasonic complex method, that is, pH 2 or 3, ultrasonic power 240 W, ultrasonic frequency 40 kHz, and treatment temperature 20 ℃ or 40 ℃.To a certain extent, it was beneficial to gel formation and had irreversible stability. Through the analysis of the gelation of SPI, the composite treatment method was beneficial to the synergistic enhancement of the gelation of SPI, and the effect was more significant than that of single pH or single ultrasonic treatment. Under the ultrasonic treatment conditions of pH 3 and processing temperature 20 ℃, the soybean protein concentration of 0.10 g/mL can significantly achieve the improvement of all the relevant texture property data described in this paper.

Key words： soybean protein isolate; ultrasonic treatment; composite processing; gelation

Cite this article

CAI Shaokai , CUI Yaru , QIU Tingting , SHI Yan , SHI Yuhan , WANG Zhaojun , ZENG Maomao , CHEN Jie . Effect of pH-ultrasonic treatment on gelation of soy protein isolate[J]. Food and Fermentation Industries, 2021 , 47(24) : 209 -218 . DOI: 10.13995/j.cnki.11-1802/ts.028196

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