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Identification of Post-translational Modifications of Plant Protein Complexes
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Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial
Yanan Guo1, Caihua Liu1, Yitong Ma1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|March 11, 2023
Summary
Industrial phosphorylation significantly altered soybean protein isolate (SPI) structure and functionality. Sodium hexametaphosphate (SHMP) and sodium tripolyphosphate (STP) enhanced SPI solubility and emulsion properties, with STP-SPI showing superior emulsifying capacity.
Area of Science:
- Food Science
- Protein Chemistry
- Materials Science
Background:
- Soybean protein isolate (SPI) is a widely used ingredient in the food industry.
- Understanding the impact of industrial modifications on SPI properties is crucial for optimizing its applications.
- Phosphorylation is a common method to alter protein functionality.
Purpose of the Study:
- To investigate the effects of industrial phosphorylation using sodium hexametaphosphate (SHMP) and sodium tripolyphosphate (STP) on the structural, microstructural, functional, and rheological properties of SPI.
- To compare the efficacy of SHMP and STP in modifying SPI characteristics.
Main Methods:
- Sodium hexametaphosphate (SHMP) and sodium tripolyphosphate (STP) treatments were applied to SPI.
- Structural changes were analyzed using SDS-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, and endogenous fluorescence.
- Functional properties including solubility and emulsion characteristics (emulsifying activity index - EAI, emulsifying steadiness index - ESI) were evaluated.
- Rheological properties were assessed by measuring G' and G″ moduli.
Main Results:
- Phosphorylation treatments significantly altered the spatial structure and functional features of SPI.
- SHMP promoted SPI aggregation with larger particle size, while STP resulted in smaller particle size.
- SPI solubility and emulsion properties were enhanced by phosphorylation, with STP-SPI exhibiting higher EAI and ESI.
- Rheological analysis indicated increased elastic behavior in the modified SPI emulsions.
Conclusions:
- Industrial phosphorylation effectively modifies SPI structure and functionality.
- STP offers superior emulsifying properties compared to SHMP for SPI modification.
- These findings provide a theoretical basis for expanding the industrial applications of SPI in food and other sectors.
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