Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties - Peeref (2024)

Summary: The study shows the effect of pH shifting treatment on the conformation of SPI, enabling it to form co-assemblies with BC and enhancing the gel and emulsification properties of SPI/BC co-assemblies.

FOOD CHEMISTRY (2024)

Summary: In this study, protein isolate was successfully extracted from soybean meal using ultrasound treatment and pH adjustment. It was found that adjusting the pH to 10 significantly improved the characteristics of soybean meal protein isolate, including reduced particle size, increased solubility, improved emulsifying, foaming, water and oil binding properties, and enhanced thermal stability.

PROCESS BIOCHEMISTRY (2022)

Summary: This study investigated the effects of pH-shifting and Na2CO3 immersion on the gel properties and protein aggregation behavior of SPI. The results showed that pH-shifting pretreatment combined with 12 wt% CO3 2-immersion could improve the texture and rheological properties of SPI gels, and promote the formation of a three-dimensional gel network. In addition, the study found that as the CO3 2-concentration increased, SPI gradually transformed into a more stable β-structure and crystal structure. These findings provide a promising way for the wide application of SPI in the food industry.

FOOD HYDROCOLLOIDS (2025)

Summary: The extraction and improvement of plant-based protein isolate using microwave and pH shifting treatment has gained increasing attention. This study optimized the microwave treatment parameters to prepare soybean meal protein isolate (SMPI) and analyzed the impact of pH shifting. The results showed that pH-shifting treatment improved the functional and structural characteristics of SMPI, and samples near the isoelectric point exhibited better thermal properties.

FOOD AND BIOPROCESS TECHNOLOGY (2023)

Summary: The study found that alkali treatment has a greater impact on the structure and functional properties of soybean protein, improving solubility, surface hydrophobicity, and emulsification; moreover, the interactions between alkali-treated proteins and EGCG are stronger, protecting EGCG from degradation and enhancing its bioavailability rate.

PROCESS BIOCHEMISTRY (2021)

Summary: A pH-ultrasonic-shifting method was developed to encapsulate polyphenols and its effects on the binding of CPPI and NAR were investigated. The results showed that the method could improve the encapsulation efficiency and loading capacity, and reduce the particle size and zeta potential. Multi-spectrum evaluation and molecular docking results indicated that hydrogen bonds, van der Waals forces, and hydrophobic interactions played a dominant role in the binding of NAR and CPPI. Molecular dynamics simulations revealed that the effect of ultrasound on the binding between CPPI and NAR might be better at pH 12 than at pH 7.

FOOD HYDROCOLLOIDS (2024)

Summary: A novel method combining high intensity ultrasonic treatment with pH-shift wet heating was developed to improve the functional properties of pea proteins, such as solubility, thermal stability, antioxidant activity, foaming and emulsifying properties.

FOOD CHEMISTRY (2022)

Summary: The study demonstrated that pH shifting under extreme acid or alkaline conditions significantly enhanced the foaming properties of chickpea protein isolate (CPI). Additionally, the use of ultrasound further intensified this change, leading to an improvement in both foaming ability and stability.

FOOD HYDROCOLLOIDS (2022)

Summary: In this study, glycosylated soybean protein was prepared through pH treatment, and the conformation and emulsifying properties were investigated. The results showed that pH treatment enhanced the flexibility and emulsifying properties of soybean protein. The optimal pH conditions were found to be 9.0 and 8.0. These findings provide theoretical guidance for the application of glycosylated soybean protein in the food industry.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Summary: This study investigated the impact of alkaline pH-shift and mild heating on the structure of soybean protein isolate (SPI) and the gel properties after TGase cross-linking. The solubility of SPI increased with increasing alkalinity, accompanied by a decrease in particle size and an increase in surface hydrophobicity. SPI exhibited the highest solubility, smallest particle size, and best surface hydrophobicity at pH 12.0 and 50 degrees C. TGase cross-linking modified SPI showed significantly increased gel hardness and water holding power. Therefore, alkaline pH-shift combined with mild heating treatment has great potential for generating functional modified SPI with diverse gel and structural properties.

FOOD HYDROCOLLOIDS (2023)

Summary: The functional properties of soy protein isolate (SPI), such as emulsification, are closely related to its conformation and structure. This study investigated the effects of low-pH-shifting treatment and ultrasonication on the structural and emulsifying properties of SPI, and found that the combined treatment significantly improved the emulsifying properties by altering the protein's spatial conformation. Mathematical modeling analysis revealed that the structure of SPI strongly correlated with its emulsifying properties.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2022)

Summary: This research investigated the effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate. The results showed that pulsed ultrasonic treatment reduced the size of the protein particles and led to changes in the protein's tertiary structure. Additionally, the functional properties of the protein, such as solubility and emulsifying ability, were significantly improved.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Summary: This study treated SPI with plasma-assisted pH-shifting method to improve its texture and functional properties as a meat alternative. The treated SPI formed gels with a dense cross-linked network, increasing hardness but reducing solubility. This method offers a new approach for SPI application in food formulations.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2024)

Summary: This study investigated the effects of ultrasound and different inulin concentrations on the structural and functional properties of SPI-INU complexes. The results showed that SPI was bound to INU via hydrogen bonding, and the complexes had improved properties such as alpha-helix content, flexibility, solubility, emulsification, and foaming ability, with U-2 being the most effective.

ULTRASONICS SONOCHEMISTRY (2024)

Summary: This study investigated the effects of dual-frequency ultrasound treatment on the functionality of soy protein isolate-curcumin complexes and their cryoprotective properties for beef myofibrillar protein gel. The results showed that the complex formed by SPI treated with specific dual-frequency ultrasound and curcumin had high encapsulation efficiency and loading capacity, which could improve emulsifying ability and antioxidant capacity, as well as storage stability, thermal stability, and bioavailability. The complex also had a good cryoprotective effect on MP gel, which could reduce thawing loss and carbonyl content, and enhance texture properties. Molecular docking analysis demonstrated that the complex could promote strong hydrogen bonding interactions between curcumin and proteins.

FOOD AND BIOPROCESS TECHNOLOGY (2024)

Summary: Bigels, a hybrid gel system with enhanced properties, has broad application prospects in the pharmaceutical and food industries. By adjusting the components of organogel and hydrogel, the properties of bigel can be modulated. Food-grade bigels have potential in fat mimetics, bioactive compound carriers, and 3D printing materials.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study investigated the effect of transglutaminase on a novel bigel formulation based on a mixture of chickpea-potato protein hydrogel and GMS-oleogel. The results showed that the addition of the enzyme increased the hardness and storage modulus values, and the melting behavior of the two bigels was similar. The TGA thermograms showed similar four weight-loss regions, and the control bigel had a higher amount of bound water. Confocal and cryo-HR-SEM imaging revealed the formation of a protein network. During cooking, both bigels had a crispy orange-brown surface with high hardness and moderate browning due to the Maillard reaction.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study developed MPG composed of SPI and WPI and evaluated its effects on digestion and bioaccessibility in the elderly. The results showed that the mixture of SPI and WPI increased proteolysis and improved the bioaccessibility of vitamins. MPG is a promising protein matrix that can be used in food products for the elderly.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This paper investigates the impact of polysaccharides on the microstructure and properties of yogurt. By using techniques such as confocal laser-scanning microscopy, the role of different polysaccharides during acid-induced milk gelation was quantitatively analyzed. The results show that the addition of certain polysaccharides accelerates structure formation, and low acyl gellan has a faster association with the protein network. This study emphasizes the significance of combining time-lapse imaging with quantitative image analysis.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study investigated the differences in structure and properties between DAG oleogels and TAG oleogels with different gelator concentrations. The results showed that when BW was used as the gelator, the crystal mass, network stability, and G' ' of DAG oleogels increased, and hydrogen bonds were observed. When MAG was used as the gelator, the G' ', thermal stability, and crystal network stability of DAG oleogels decreased, and a large number of crystal clusters were formed. In addition, the oxidative stability of DAG oleogels was lower than that of TAG oleogels. These results contribute to the development of low-fat functional plastic products.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study successfully designed a stable spherical soybean lipophilic protein nanogel through pH-shift treatment for efficient delivery of curcumin. The encapsulation efficiency of the nanogel was as high as 93.52%, and the loading capacity was increased by 8.7 times. Fluorescence kinetics analysis and molecular dynamics results revealed the binding mechanism of Cur with 7SPC/11SPC.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: The study investigated the effects of low esterification pectin addition on the physicochemical properties of wheat noodles, such as texture and in vitro starch digestibility. The results showed that the addition of low methoxyl pectin could reduce the in vitro starch digestibility, and the addition of 2% w/w resulted in the highest reduction. These results successfully indicated that LMP has the potential to be used as an ingredient in carbohydrate-dense foods, such as wheat noodles, to retard starch digestion.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study investigated the formation of whey protein nanogel particles in the presence of ethanol and their stability after ethanol removal. The stability was affected by pH and ionic strength, with aggregation observed at high NaCl concentrations. The findings provide valuable information for the application of nanogel particles in food.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study used stochastic optical reconstruction microscopy (STORM) and relative position distribution (RPD) analysis to quantitatively analyze the distribution of proteins in emulsions prepared with combinations of phosvitin, phospholipids, apolipoprotein B (apoB), and sodium dodecyl sulfate (SDS) as emulsifiers. The results showed that phosvitin in the binary phosvitin/SDS model emulsion showed a partially heterogeneous distribution, and the heterogeneity of phosvitin and apoB increased in the ternary phosvitin/phospholipid/SDS and apoB/phospholipid/SDS emulsions. This study provides new insights into the factors that determine the physical and chemical stability of emulsions.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study aimed to encapsulate sesamolin in oil-in-water Pickering emulsions using carboxylated-cellulose nanocrystal (cCNC) to improve its solubility. The emulsions were formulated by adjusting the oil/water ratio, cCNC, and sesamolin concentrations. The stability, morphology, and tyrosinase inhibitory activity of the emulsions were evaluated. The results showed that sesamolin could be successfully loaded at a high concentration, and the emulsion with 1% w/v of cCNC and 10%v/v of oil exhibited the best stability during storage. The high-loaded sesamolin emulsion demonstrated enhanced solubility and significant anti-tyrosinase activity.

FOOD STRUCTURE-NETHERLANDS (2023)

Summary: Emulsion gels based on egg white protein particles and curdlan were studied as emulsifiers in low-fat meat batter systems. The emulsion gel showed similar rheological properties and emulsion mechanisms to pork fat meat batter. When fat was replaced by the emulsion gel, the low-fat meat batter exhibited similar physicochemical and oral properties to pork fat meat batter.

FOOD STRUCTURE-NETHERLANDS (2023)

Summary: This study utilized micro-CT to analyze the tissue structure of salmon and successfully simulated the cellular architecture, providing a new method for producing seafood analogs using culture cells or plant-based materials.

FOOD STRUCTURE-NETHERLANDS (2023)

Summary: A viscoelastic cohesive zone model was proposed to simulate starch-gluten interface debonding, which agreed with experimental data. Critical shear stress was found to be an important debonding parameter, and the interface model influenced the stress-strain curve at lower strain rates.

FOOD STRUCTURE-NETHERLANDS (2023)

Summary: The study investigated the relationship between cell wall permeability and starch digestibility in cotyledon cells of different pea varieties. The results showed a decreasing trend in diffusion coefficient and cell wall permeability, which was correlated with the extent of starch hydrolysis. Changes in the microstructure of the cotyledon cells also affected starch digestion.

FOOD STRUCTURE-NETHERLANDS (2024)

Summary: This study utilized aqueous extract and residue of defatted date seed powder to enhance the quality of biscuit dough. The effects of different particle sizes and residue substitution levels on dough were investigated. Small particles and high substitution levels improved dough's storage modulus, loss modulus, and resistance to deformation, increased hardness and color depth, and enhanced total phenolic content, DPPH radical scavenging activity, and FRAP value. Moreover, residue substitution altered the structural arrangement of gluten in the dough.

FOOD STRUCTURE-NETHERLANDS (2024)