Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and...

This study investigated how ultrasound-assisted fermentation influences the interaction between soy 7S/11S globulins and gluten in soy protein-enriched dough, as well as its impact on dough quality. Results from SEM, CLSM, particle size, and SE-HPLC demonstrated that ultrasound-assisted fermentation enhanced gluten cross-linking with soy protein fractions, thereby increasing the stability of the gluten network. Between the two fractions, 11S globulin was more effective than 7S globulin in enhancing the gluten network. Analyses of intermolecular forces, UV spectroscopy, fluorescence spectroscopy, and FTIR showed that ultrasound promoted the aggregation of 7S globulin with gluten by strengthening both covalent and non-covalent interactions, particularly disulfide and hydrogen bonds. Moreover, it promoted the aggregation of 11S globulin with gluten primarily through strengthened disulfide and ionic bonds. These molecular changes increased β-sheet content while reducing β-turn and α-helix structures, ultimately enhancing dough quality. These findings shed light on the aggregation mechanisms of soy 7S/11S globulins with gluten under ultrasound-assisted fermentation and provide theoretical guidance for dough quality enhancement.