The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels
Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs and to prepare plant-based gels with good perform...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3595 |
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| author | Jiangying Yu Baozhong Sun Songshan Zhang Xiaochang Liu Peng Xie |
| author_facet | Jiangying Yu Baozhong Sun Songshan Zhang Xiaochang Liu Peng Xie |
| author_sort | Jiangying Yu |
| collection | DOAJ |
| description | Soybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs and to prepare plant-based gels with good performance, this experiment was conducted to prepare maltodextrin glycosylated soybean isolate (MGSI) by the glycosylation of SPI and maltodextrin (MD), and the gels were prepared by thermal induction, transglutaminase (TGase) induction, and TG-MgCl<sub>2</sub> co-induction of this glycosylated protein to investigate the effects of different induction methods on the structure and properties of the gels produced by MGSIs. Moreover, the effects of different induction methods on the structure and properties of the gels produced by MGSI were investigated. SDS-PAGE protein electrophoresis, FTIR spectroscopy, and endogenous fluorescence spectroscopy revealed that all three inductions result in the covalent bond cross-linking of MGSI during the gel formation process. Compared with thermal induction, the TGase-induced MGSI secondary structure had a higher content of β-folded structures, increased fluorescence intensity of tertiary structures, and produced a red shift. The gel induced by TGase in collaboration with MgCl<sub>2</sub> contains a more β-folded structure and irregular curl and increases the β-turned angle and α-helix content further, the endogenous fluorescence λmax is significantly red-shifted, and the fluorescence intensity increases, demonstrating that the tertiary structure of MGSI unfolds the most, forming multilayered gels with the tightest structures. The three gels were analyzed by rheology and SEM, showing that the TGase-MgCl<sub>2</sub> synergistically induced gel had the highest energy-storage modulus G’, viscoelasticity, and water-holding capacity, as well as the densest gel structure. In conclusion, the combined treatment of enzyme and MgCl<sub>2</sub> might be an effective way of improving the structure and gel properties of SPI. This study helps to promote the high-value utilization of SPI and the development of plant protein gels. |
| first_indexed | 2024-03-09T18:21:05Z |
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| language | English |
| last_indexed | 2024-03-09T18:21:05Z |
| publishDate | 2022-11-01 |
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| series | Foods |
| spelling | doaj.art-ed9e17f5e8564cb5960cf936a46591482023-11-24T08:21:15ZengMDPI AGFoods2304-81582022-11-011122359510.3390/foods11223595The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate GelsJiangying Yu0Baozhong Sun1Songshan Zhang2Xiaochang Liu3Peng Xie4Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaSoybean protein isolate (SPI), as a full-valued protein, is rich in nutrients, such as amino acids. However, the isolated structure of soybeans makes it difficult to react and thus prepare good gels. In order to further improve the properties of SPIs and to prepare plant-based gels with good performance, this experiment was conducted to prepare maltodextrin glycosylated soybean isolate (MGSI) by the glycosylation of SPI and maltodextrin (MD), and the gels were prepared by thermal induction, transglutaminase (TGase) induction, and TG-MgCl<sub>2</sub> co-induction of this glycosylated protein to investigate the effects of different induction methods on the structure and properties of the gels produced by MGSIs. Moreover, the effects of different induction methods on the structure and properties of the gels produced by MGSI were investigated. SDS-PAGE protein electrophoresis, FTIR spectroscopy, and endogenous fluorescence spectroscopy revealed that all three inductions result in the covalent bond cross-linking of MGSI during the gel formation process. Compared with thermal induction, the TGase-induced MGSI secondary structure had a higher content of β-folded structures, increased fluorescence intensity of tertiary structures, and produced a red shift. The gel induced by TGase in collaboration with MgCl<sub>2</sub> contains a more β-folded structure and irregular curl and increases the β-turned angle and α-helix content further, the endogenous fluorescence λmax is significantly red-shifted, and the fluorescence intensity increases, demonstrating that the tertiary structure of MGSI unfolds the most, forming multilayered gels with the tightest structures. The three gels were analyzed by rheology and SEM, showing that the TGase-MgCl<sub>2</sub> synergistically induced gel had the highest energy-storage modulus G’, viscoelasticity, and water-holding capacity, as well as the densest gel structure. In conclusion, the combined treatment of enzyme and MgCl<sub>2</sub> might be an effective way of improving the structure and gel properties of SPI. This study helps to promote the high-value utilization of SPI and the development of plant protein gels.https://www.mdpi.com/2304-8158/11/22/3595glycosylated proteinsgel structurephysicochemical properties |
| spellingShingle | Jiangying Yu Baozhong Sun Songshan Zhang Xiaochang Liu Peng Xie The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels Foods glycosylated proteins gel structure physicochemical properties |
| title | The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels |
| title_full | The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels |
| title_fullStr | The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels |
| title_full_unstemmed | The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels |
| title_short | The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels |
| title_sort | effect of different induction methods on the structure and physicochemical properties of glycosylated soybean isolate gels |
| topic | glycosylated proteins gel structure physicochemical properties |
| url | https://www.mdpi.com/2304-8158/11/22/3595 |
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