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Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate.
Yinglei Zhang1,2, Yanyang Yin3, Shuwen Lu4
1School of Food Engineering, Harbin University of Commerce, Harbin 150076, China. susanp171221@163.com.
Molecules (Basel, Switzerland)
|August 26, 2018
Summary
Enzymatic glycosylation using transglutaminase (TG) is a safe and effective method for modifying black soybean protein isolate (BSPI). This method significantly improves the solubility, emulsification, and rheological properties of BSPI for food applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Biotechnology
Background:
- Black soybean protein isolate (BSPI) is a valuable source of plant-based protein.
- Natural protein modification methods are sought to enhance BSPI's functional properties for food applications.
Purpose of the Study:
- To compare the effects of different modification methods on the structural and processing properties of black soybean protein isolate (BSPI).
- To evaluate enzymatic glycosylation catalyzed by transglutaminase (TG) as a method for improving BSPI characteristics.
Main Methods:
- Black soybean protein isolate (BSPI) was modified using enzymatic cross-linking (ECBSPI), wet heating treatment glycosylation (WHTGBSPI), and enzymatic glycosylation catalyzed by transglutaminase (EGBSPI).
- Structural changes were analyzed using SDS-PAGE, amino acid analysis, and circular dichroism (CD).
- Processing properties including solubility, emulsification, gelation, and rheological behavior were evaluated.
Main Results:
- All modified BSPI products formed protein polymers; EGBSPI and WHTGBSPI were identified as covalently bonded glycation products.
- Enzymatic glycosylation (EGBSPI) and wet heating treatment glycosylation (WHTGBSPI) reduced surface hydrophobicity and improved solubility, emulsification, and rheological properties compared to native BSPI.
- Enzymatic glycosylation catalyzed by TG (EGBSPI) demonstrated superior improvements in solubility and emulsification properties.
Conclusions:
- Enzymatic glycosylation catalyzed by transglutaminase (TG) is a safe, efficient, and promising method for modifying black soybean protein isolate (BSPI).
- This modification significantly enhances the food processing characteristics of BSPI, particularly its solubility and emulsification capabilities.
- EGBSPI shows great potential for use in various food industry applications requiring improved protein functionality.
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