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Updated: Jan 17, 2026
In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
Published on: November 18, 2022
Structural and digestive properties of high-moisture extrudates from laccase-crosslinked soy protein isolate mediated
Hongxiao Li1, Tiange Li1, Yan Ma1
1Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Abstract:
Soy protein isolate (SPI) serves as a key ingredient in the production of plant-based meat products. However, the structural characteristics and the digestive behavior of SPI require further optimization. In this study, SPI was covalently modified using chlorogenic acid (CGA) and laccase (LAC), and the effects of CGA and LAC on the structural and digestive properties of high-moisture extrudates were systematically investigated. The findings revealed that SPI extrudates modified with CGA-LAC exhibited a more compact fibrous structure and meat-like texture. Analysis through fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy demonstrated that LAC facilitated the cross-linking of SPI under the action of CGA, thereby enhancing the structural stability of the protein network. In vitro digestion studies showed limited digestibility during the gastric phase. However, upon transition to the intestinal phase, the digestibility markedly increased due to the effective enzymatic action of trypsin.
