Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted...

Area of Science:

• Food Science and Technology
• Protein Chemistry
• Green Processing Technologies

Background:

• Gelation is a key functional property of soy protein isolate (SPI).
• Green technologies like ultrasound can enhance SPI gelation.
• Optimizing SPI extraction and modification is crucial for food manufacturing.

Purpose of the Study:

• To investigate the effect of alkaline solubilization combined with sonication on SPI properties.
• To explore how ultrasound modification impacts transglutaminase (TGase)-induced SPI gel properties.
• To compare current ultrasound modification methods with traditional approaches.

Main Methods:

• Utilized an alkaline solubilization step during SPI extraction.
• Applied ultrasonication during SPI extraction and modification.
• Prepared TGase-induced SPI gels and analyzed their structure, strength, water-holding capacity, and rheological properties.

Main Results:

• Ultrasonication-assisted extraction increased SPI yield from 24.68% to 42.25%.
• Ultrasound-modified SPI gels showed improved mechanical properties, water-holding capacity, and rheology.
• Optimal performance was achieved with SPI extracted at 400 W ultrasound intensity for 180 s.

Conclusions:

• The developed ultrasound-assisted method enhances SPI extraction and gel properties.
• This approach offers improved gel structure uniformity and mechanical properties compared to conventional methods.
• The findings support the production of high-gelation SPI using energy-efficient and cost-effective green technology.