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| Effect of limited enzymatic hydrolysis on the acid-induced gel of soybean protein isolate emulsion |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230604 |
| KeyWord:soybean protein isolate limited enzymatic hydrolysis acid-induced gel mechanical property tribological property |
| FundProject: |
| Author Name | Affiliation | | LI Qi1, GUAN Huiwen1, SHANG Siyu1, REN Boying1, GAO Yanling2,
YUAN Zihui1, GU Yuying1, KONG Xiangzhen1 | (1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Shanghai
Branch, International Flavors & Fragrances （China）Co. , Ltd. , Shanghai 200333, China） |
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| Abstract: |
| To provide theoretical guidance for the production of soybean based yogurt products with higher quality and better taste, soybean protein isolate (SPI) was subjected to limited enzymatic hydrolysis by different proteases (papain, bromelain, neutral protease, flavor protease, pepsin), and the SPI hydrolysates and the control samples HUE (no enzymolysis) were used to prepare acid-induced gel. The subunit composition and molecular weight of HUE and SPI hydrolysates were characterized. The effects of limited enzymatic hydrolysis on the mechanical properties, tribological properties and microstructure of acid-induced gel prepared by SPI emulsion were analyzed. The results showed that the 7S and 11S components of SPI almost disappeared after papain hydrolysis. The 7S components of SPI hydrolyzed by bromelain, neutral protease and flavor protease decreased significantly, while the 11S components had no significant change. After hydrolysis with pepsin, the 11S components of SPI almost disappeared, while the 7S components had no obvious change. Compared with the gel prepared with HUE, the hardness and friction coefficient of the acid-induced gel prepared with SPI hydrolysates decreased, the gel prepared with SPI hydrolysates by papain hydrolysis exhibited uneven network structure and reduced water holding capacity, while the gel prepared by flavor protease hydrolysis showed improved water holding capacity and microstructure uniformity. In conclusion, acid-induced gel prepared with SPI emulsion with lower hardness, better water holding capacity, lower friction coefficient and more uniform microstructure can be prepared by proper hydrolysis of appropriate proteases. |
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