Oct 2026· Food Research International· Vol 242 Pt 3, pp.
119989
· 1 citation· 44 references
Medicine
Abstract
Soy protein isolate (SPI) is widely used as a plant protein ingredient. This study modified SPI by ultrasound-assisted laccase treatment (U + La; 150, 300, 450, and 600 W), evaluated its functional properties, and further analyzed the related physicochemical and structural changes. SPI treated with 300 W ultrasound and laccase (UL3) showed the best overall functionality, with the highest water-holding capacity (93.39%), emulsion stability index (42.60 ± 2.24 min), and foaming capacity (169.29%). UL3 also showed a relatively small particle size (362.80 nm) and the highest absolute zeta potential (27.78 mV). Electrophoretic and chromatographic analyses indicated increased high-molecular-weight aggregates after U + La treatment. Spectroscopic and microstructural results suggested that moderate U + La treatment was associated with SPI conformational changes and a compact gel network. Overall, UL3 improved SPI model functionality and showed application potential as a modified plant protein ingredient.
This study investigated the combined effects of sonication and γ-irradiation on the physicochemical, structural, and functional properties of pumpkin seed protein isolate (PSPI). Dual-modified PSPI exhibited significant improvements in functional attributes, including solubility (57.17%), emulsifying activity (71.62%),...
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The incorporation of dietary fibers into sucrose-rich food systems represents a promising strategy for developing healthier reduced-sugar formulations; however, the structural interactions governing their functionality during thermal processing remain poorly understood. This study investigated the physicochemical, th...
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The development of novel fermented nutritional foods based on plant-animal protein combinations remains challenging due to the limited gel- forming ability and structural regulation of dual-protein systems. This study investigated the effects of ultrasound pretreatment (0–600 W) of oat protein-whey protein dispersions...
