Native soybean lipophilic protein (SLP) readily forms compact aggregates through strong hydrophobic interactions, impairing its water solubility and interfacial adsorption capacity. This study investigated the effects of high-speed shearing followed by genipin crosslinking on the structural and functional properties of SLP. Spectroscopic analyses revealed enhanced exposure of tryptophan and tyrosine residues, indicating that shearing induced conformational unfolding of SLP. Subsequent genipin crosslinking resulted in a clear blue shift of the amide II band, confirming the formation of covalent crosslinks. The treatment consisting of shearing at 12,000 rpm for 4 min and 0.004% genipin yielded the highest SLP solubility of 76.29%. Under these conditions, the emulsifying activity index and emulsion stability index of modified SLP increased by 14.33 m2/g and 135.88 min compared with native SLP. In summary, this study provides an important reference for addressing the stability issues of plant protein emulsions in the food industry.
This study investigated the effects of controlled thermal modification (95 °C, 10-60 min) on the structural and foaming properties of soybean lipophilic protein (SLP). Results indicated that moderate heating (10-30 min) triggered structural unfolding, increased hydrophobic group exposure and free sulfhydryl content, an...
This study investigated the gel-forming capacity and storage stability of myofibrillar protein (MP) affected by capsanthin emulsions (SXCEs) stabilized by soy protein isolate (SPI) and xanthan gum (XG). SPI-XG formed a stable interfacial layer through hydrophobic interactions and hydrogen bonding, increasing emulsifyin...
Tian-Xin Wang, Bei-Bei Zheng, Ya-Feng An et al.· Food Chemistry· 0 citations
Pea protein isolate (PPI) has limited use in the food industry due to its poor solubility and gelation. This study used electron beam irradiation (EBI, 5-30 kGy) to treat PPI, followed by dual crosslinking with transglutaminase (TG) and/or CaCl2 to prepare oil-in-water emulsion gels, aiming to optimize processing condi...
Yan Yin, Si-Qi Wang, Jiang-Tao Yu et al.· Food Chemistry· 0 citations
Flaxseed globulin (FG), the predominant protein in flaxseed, exhibits suboptimal emulsifying properties that limit its food applications. The Maillard-driven glycation with polysaccharides offers a promising strategy to enhance protein functionality. This study elucidated the dynamic structural changes, interfacial beh...
Xin Shen, Yue-E Jing, Xiao-Yu Yang et al.· Food Chemistry· 0 citations
Buckwheat, which is rich in flavonoids, serves as a high-quality protein source despite lacking gluten, leading to poor dough structure and fermentation performance. Therefore, we investigated the effects of moderately deamidated zein on the rheological properties of buckwheat gluten-free dough and the interfacial prop...
Xing-Li Liu, Ya-Ru Yuan, Pei-Shan Liu et al.· Food Chemistry· 0 citations
We use cookies to run the site and, with your consent, for analytics and to show ads.
See our Cookie Policy.
