Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles
Multiple freeze–thaw (F–T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy protein isolate (SPI) was subjected to multiple F–T treatments, and the changes in its physicochemical and functional properties were investigated. The three-dimensiona...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523000160 |
| _version_ | 1797868293784076288 |
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| author | Jiayue Wang Zejian Xu Lianzhou Jiang Yan Zhang Xiaonan Sui |
| author_facet | Jiayue Wang Zejian Xu Lianzhou Jiang Yan Zhang Xiaonan Sui |
| author_sort | Jiayue Wang |
| collection | DOAJ |
| description | Multiple freeze–thaw (F–T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy protein isolate (SPI) was subjected to multiple F–T treatments, and the changes in its physicochemical and functional properties were investigated. The three-dimensional fluorescence spectroscopy indicated that F–T treatments changed the structure of SPI, including an increase in surface hydrophobicity. Fourier transform infrared spectroscopy showed that SPI underwent denaturation, unfolding and aggregation due to the interchange of sulfhydryl-disulfide bonds and the exposure of hydrophobic groups. Correspondingly, the particle size of SPI increased significantly and the protein precipitation rate also increased from 16.69%/25.33% to 52.52%/55.79% after nine F–T treatments. The F–T treated SPI had a higher antioxidant capacity. Results indicate that F–T treatments may be used as a strategy to ameliorate preparation methods and improve functional characteristics of SPI, and suggest that multiple F–T treatment is an alternative way to recover soy proteins. |
| first_indexed | 2024-04-09T23:53:37Z |
| format | Article |
| id | doaj.art-866d16f4f78544d5b5d2a813e885d9c3 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-09T23:53:37Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-866d16f4f78544d5b5d2a813e885d9c32023-03-17T04:34:19ZengElsevierFood Chemistry: X2590-15752023-03-0117100574Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cyclesJiayue Wang0Zejian Xu1Lianzhou Jiang2Yan Zhang3Xiaonan Sui4College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.Multiple freeze–thaw (F–T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy protein isolate (SPI) was subjected to multiple F–T treatments, and the changes in its physicochemical and functional properties were investigated. The three-dimensional fluorescence spectroscopy indicated that F–T treatments changed the structure of SPI, including an increase in surface hydrophobicity. Fourier transform infrared spectroscopy showed that SPI underwent denaturation, unfolding and aggregation due to the interchange of sulfhydryl-disulfide bonds and the exposure of hydrophobic groups. Correspondingly, the particle size of SPI increased significantly and the protein precipitation rate also increased from 16.69%/25.33% to 52.52%/55.79% after nine F–T treatments. The F–T treated SPI had a higher antioxidant capacity. Results indicate that F–T treatments may be used as a strategy to ameliorate preparation methods and improve functional characteristics of SPI, and suggest that multiple F–T treatment is an alternative way to recover soy proteins.http://www.sciencedirect.com/science/article/pii/S2590157523000160Soy protein isolateFreeze thaw cyclesPrecipitationStructure analysisAntioxidant capacity analysis |
| spellingShingle | Jiayue Wang Zejian Xu Lianzhou Jiang Yan Zhang Xiaonan Sui Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles Food Chemistry: X Soy protein isolate Freeze thaw cycles Precipitation Structure analysis Antioxidant capacity analysis |
| title | Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles |
| title_full | Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles |
| title_fullStr | Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles |
| title_full_unstemmed | Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles |
| title_short | Further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze–thaw cycles |
| title_sort | further evaluation on structural and antioxidant capacities of soy protein isolate under multiple freeze thaw cycles |
| topic | Soy protein isolate Freeze thaw cycles Precipitation Structure analysis Antioxidant capacity analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523000160 |
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