Preparation and Characterization of Dual-Stabilized Vanillin Complexes Based on Soy Protein Isolate Through...

Area of Science:

• Food Science and Technology
• Biomaterials Engineering
• Protein Chemistry

Background:

• Vanillin's poor water dispersibility and stability limit its effectiveness in food products.
• Developing effective delivery systems is crucial for enhancing vanillin's flavor performance.

Purpose of the Study:

• To create soy protein isolate-vanillin (SPIV) complexes using a pH-shifting strategy.
• To investigate the impact of vanillin loading on SPIV complex formation, stability, and application performance.

Main Methods:

• Soy protein isolate (SPI) and vanillin were processed using a pH-shifting technique (pH 9.0 to 7.0).
• Vanillin loading levels were varied (9-50 wt.%).
• Complex characterization involved spectroscopic analyses, molecular docking, and application testing in food models.

Main Results:

• SPIV complexes demonstrated improved color, light, and thermal stability compared to free vanillin.
• Vanillin binding efficiency decreased with increased loading.
• Optimal loading (SPIV2) resulted in stable emulsions and enhanced flavor scores in beverage and soy milk models.

Conclusions:

• A loading-dependent structure-function relationship was established for SPIV complexes.
• Soy protein isolate serves as an effective carrier for stabilizing and delivering vanillin.
• This research offers practical insights for designing protein-based flavor delivery systems.