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Preheat-induced soy protein particles with tunable heat stability
Jiamei Wang1, Willard Burton Navicha2, Xiaokang Na1
1Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, China; National Engineering Research Center of Seafood, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Researchers developed heat-stable soy protein particles (SPPs) for protein-enriched beverages. Optimizing preheating conditions prevents unwanted gelation, enhancing beverage applications.
Area of Science:
- Food Science and Technology
- Protein Chemistry
- Nutritional Science
Background:
- Growing demand for protein-enriched beverages with enhanced nutritional and functional properties.
- Challenge: Heat-induced aggregation and gelation of edible proteins limit applications in high-protein systems.
Purpose of the Study:
- To develop a method for preparing soy protein particles (SPPs) with tunable heat stability.
- To investigate the structural and rheological properties of SPPs prepared under different conditions.
- To enable the application of SPPs in protein-enriched beverages.
Main Methods:
- Soy protein suspensions (1% w/v, pH 6.4) were preheated at various temperatures and durations.
- Structural changes (unfolding, denaturation, compactness) of SPPs were analyzed.
- Rheological properties (viscosity, flow behavior index, gelation tendency) were evaluated after reheating.
Main Results:
- Heat-stable SPPs were successfully produced at high preheating temperatures and prolonged times.
- These stable SPPs exhibited unfolded, denatured, and compact structures.
- Stable SPPs showed lower viscosity and higher flow behavior index without gelation upon reheating.
Conclusions:
- Preheating conditions significantly influence the heat stability and properties of soy protein particles.
- High temperatures and prolonged preheating times yield heat-stable SPPs suitable for beverage applications.
- This study provides insights for preparing stable SPPs, expanding their use in functional food products.
