Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein
To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties...
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| Format: | Article |
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MDPI AG
2023-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/22/7465 |
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| author | Lin Li Yatao Huang Yanfang Liu Yangyang Xiong Xinrui Wang Litao Tong Fengzhong Wang Bei Fan Xiaojia Bai |
| author_facet | Lin Li Yatao Huang Yanfang Liu Yangyang Xiong Xinrui Wang Litao Tong Fengzhong Wang Bei Fan Xiaojia Bai |
| author_sort | Lin Li |
| collection | DOAJ |
| description | To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein. |
| first_indexed | 2024-03-09T16:34:26Z |
| format | Article |
| id | doaj.art-8c0b227b6f2a48c18c57fdb7d26c9361 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T16:34:26Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-8c0b227b6f2a48c18c57fdb7d26c93612023-11-24T14:57:49ZengMDPI AGMolecules1420-30492023-11-012822746510.3390/molecules28227465Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable ProteinLin Li0Yatao Huang1Yanfang Liu2Yangyang Xiong3Xinrui Wang4Litao Tong5Fengzhong Wang6Bei Fan7Xiaojia Bai8State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, ChinaWestern Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaWestern Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, ChinaTo identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.https://www.mdpi.com/1420-3049/28/22/7465soybean protein isolatefunctional propertyextrusiontextural properties |
| spellingShingle | Lin Li Yatao Huang Yanfang Liu Yangyang Xiong Xinrui Wang Litao Tong Fengzhong Wang Bei Fan Xiaojia Bai Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein Molecules soybean protein isolate functional property extrusion textural properties |
| title | Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein |
| title_full | Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein |
| title_fullStr | Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein |
| title_full_unstemmed | Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein |
| title_short | Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein |
| title_sort | relationship between soybean protein isolate and textural properties of texturized vegetable protein |
| topic | soybean protein isolate functional property extrusion textural properties |
| url | https://www.mdpi.com/1420-3049/28/22/7465 |
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