Effects of High Pressure Processing Treatment on Properties of Drawing Soy Protein

ZHANG Kaiqiang; HE Xiaoye; WEI Jiao; YUAN Fang

doi:10.13386/j.issn1002-0306.2022070306

Volume 44 Issue 11

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(11): 103-110. > DOI: 10.13386/j.issn1002-0306.2022070306

ZHANG Kaiqiang, HE Xiaoye, WEI Jiao, et al. Effects of High Pressure Processing Treatment on Properties of Drawing Soy Protein[J]. Science and Technology of Food Industry, 2023, 44(11): 103−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070306.

Citation:

PDF (1708 KB)

Effects of High Pressure Processing Treatment on Properties of Drawing Soy Protein

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

More Information

Received Date: August 01, 2022
Available Online: April 02, 2023

Graphical Abstract

Abstract

Abstract

In this study, the effects of high pressure processing treatment on the properties of drawing soy protein were evaluated in order to improve its reprocessing characteristics. Drawing soy protein was treated under different high pressure conditions (200~600 MPa for 10~30 min). After that, Fourier transform infrared (FTIR) spectroscopy, ultraviolet (UV) absorption spectroscopy and endogenous fluorescence spectroscopy were employed to characterize the effect of high pressure processing on the structure of drawing soy protein. The trends of water holding capacity, surface hydrophobicity and free sulfhydryl content were used as indices to evaluate the effect of high pressure processing on the functional properties of drawing soy protein. The results showed that the relative contents of β-sheets and random coil increased with the increase of pressure and dwell time, showing the transition of secondary structure from an ordered to a disordered state. Meanwhile, the tertiary structure of the protein was highly stretched, facilitating the exposure of hydrophobic groups initially buried inside, but the the exposed hydrophobic groups were re-buried with increasing pressure or time. At 400 MPa for 10 min, the water holding capacity, free sulfhydryl content and surface hydrophobicity of drawing soy protein reached the maximum, which were 32.87%, 41.57% and 15.66% higher than those of the control group, respectively. In conclusion, high pressure processing treatment under appropriate conditions could be beneficial to improve the reprocessing characteristics of drawing soy protein, providing a reference for the application of high pressure processing technology in the production of drawing soy protein.
- high pressure processing,
- drawing soy protein,
- protein structure,
- function characteristics

FullText(HTML)

References (43)

References

[1]	TALUKDER S. Effect of dietary fiber on properties and acceptance of meat products: A review[J]. Critical Reviews in Food Science and Nutrition,2015,55(7):1005−1011. doi: 10.1080/10408398.2012.682230
[2]	杨柳青. 大豆拉丝蛋白素食肉干工艺[J]. 食品工业,2021,42(7):78−82. [YANG L Q. The processing technology of vegetarian jerky with soybean drawing protein[J]. The Food Industry,2021,42(7):78−82.
[3]	白莉莉, 陈玉玲, 杨梅, 等. 大豆拉丝蛋白不同加工方式对高脂血症小鼠降脂功效的影响[J]. 食品工业科技,2021,42(9):334−339. [BAI L L, CHEN Y L, YANG M, et al. Effects of different processing methods of soybean silk protein on lipid-lowering efficacy of hyperlipidemia mice[J]. Science and Technology of Food Industry,2021,42(9):334−339.
[4]	吴进莲. 以大豆拉丝蛋白为基底的素肉干加工工艺研究[D]. 广州: 广东工业大学, 2021 WU J L. Study on processing technology of plain meat jerky based on Textured fibril soy protein[D]. Guangzhou: Guangdong University of Technology, 2021.
[5]	陈林, 陈维, RAMMILE E, 等. 油脂预乳化提高大豆拉丝蛋白素食香肠品质[J]. 农业工程学报,2021,37(13):291−298. [CHEN L, CHEN W, RAMMILE E, et al. Improving the quality of vegetarian sausage prepared with textured fibril soy protein using oil pre-emulsification[J]. Transactions of the Chinese Society of Agricultural Engineering,2021,37(13):291−298.
[6]	SASIMAPORN S, THE-THIRI M, BON-YEOB G, et al. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty[J]. Food Science and Biotechnology,2021,30(3):1−9.
[7]	VK J, SATISH K. Meat analogues: Plant based alternatives to meat products-A review[J]. International Journal of Food and Fermentation Technology,2015,5(2):107−119. doi: 10.5958/2277-9396.2016.00001.5
[8]	柳旺, 蒋肇样, 贾冬英, 等. 米曲霉固态发酵程度对大豆拉丝蛋白特性的影响[J]. 中国油脂,2019,44(5):128−131. [LIU W, JIANG Z Y, JIA D Y, et al. Effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein[J]. China Oils and Fats,2019,44(5):128−131.
[9]	郭顺堂, 徐婧婷, 刘欣然, 等. 我国植物蛋白资源高效利用途径与技术创新[J]. 食品科学技术学报,2019,37(6):8−15. [GUO S T, XU J T, LIU X R, et al. Efficient utilization and technological innovation of plant-based protein resources in China[J]. Journal of Food Science and Technology,2019,37(6):8−15.
[10]	SU J, WANG L, DONG W, et al. Fabrication and characterization of ultra-high-pressure (UHP)-induced whey protein isolate/κ-carrageenan composite emulsion gels for the delivery of curcumin[J]. Frontiers in Nutrition,2022,9:839761. doi: 10.3389/fnut.2022.839761
[11]	PENNA A L B, SUBBARAO-GURRAM G V B. High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt[J]. Food Research International,2007,40(4):510−519. doi: 10.1016/j.foodres.2007.01.001
[12]	TAN M, XU J, GAO H, et al. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates[J]. Journal of Food Engineering,2021,306(prepublish):110622.
[13]	王炳智. 高压与TG酶处理对小麦面筋蛋白的凝胶性影响研究[D]. 合肥: 合肥工业大学, 2019 WANG B Z. Effect of high pressure and TGase treatment on gel properties of wheat gluten[D]. Hefei: Hefei University of Technology, 2019.
[14]	KUMAR P, CHATLI M K, MEHTA N, et al. Meat analogues: Health promising sustainable meat substitutes[J]. Critical Reviews in Food Science and Nutrition,2017,57(5):923−932. doi: 10.1080/10408398.2014.939739
[15]	黄薇. 超高压对小麦面筋蛋白改性及应用的研究[D]. 天津: 天津科技大学, 2016 HUANG W. Study on the modification and application of wheat gluten by ultra high pressure[D]. Tianjin: Tianjin University of Science and Technology, 2016.
[16]	CHEN G, EHMKE L, MILLER R, et al. Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization[J]. Journal of Agricultural and Food Chemistry,2018,66(26):6840−6850. doi: 10.1021/acs.jafc.8b01197
[17]	ALI JAHANBAN, VAHID P. Interaction of glutathione with bovine serum albumin: Spectroscopy and molecular docking[J]. Food Chemistry,2016,202:426−431. doi: 10.1016/j.foodchem.2016.02.026
[18]	臧艳妮. 物理预处理对小麦蛋白糖基化改性的影响[D]. 合肥: 合肥工业大学, 2017 ZANG Y N. Effect of physical pretreatment on wheat protein glycosylation modification[D]. Hefei: Hefei University of Technology, 2017.
[19]	TANG C, CHEN L, FOEGEDING E A. Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl₂, glucono-δ-lactone (GDL), and transglutaminase: Influence of thermal treatments before and/or after emulsification[J]. Journal of Agricultural and Food Chemistry,2011,59(8):4071−4077. doi: 10.1021/jf104834m
[20]	苏丹, 李树君, 赵凤敏, 等. 超高压处理对大豆分离蛋白结构的影响[J]. 食品科技,2009,34(12):51−55. [SU D, LI S J, ZHAO F M, et al. Effects of hydrostatic high pressure on structure of soy protein isolates[J]. Food Science and Technology,2009,34(12):51−55.
[21]	GUO X F, SUN X H, ZHAO Y Y, et al. Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough[J]. Food Chemistry,2018,245:500−507. doi: 10.1016/j.foodchem.2017.10.126
[22]	LECHUAN W, LISHA L, NUO X, et al. Effect of carboxymethylcellulose on the affinity between lysozyme and liposome monolayers: Evidence for its bacteriostatic mechanism[J]. Food Hydrocolloids,2020,98(C):26−39.
[23]	XI J, LI Y. The effects of ultra-high-pressure treatments combined with heat treatments on the antigenicity and structure of soy glycinin[J]. International Journal of Food Science & Technology,2021,56(10):5211−5219.
[24]	GUANHAO B, TINGWEI Z, FUSHENG C, et al. Effects of saccharide on the structure and antigenicity of β-conglycinin in soybean protein isolate by glycation[J]. European Food Research and Technology,2015,240(2):285−293. doi: 10.1007/s00217-014-2326-5
[25]	杜丽娜. 超高压处理对荞麦13S球蛋白结构与功能特性的影响[D]. 上海: 上海应用技术大学, 2020 DU L N. Effects of ultra-high pressure treatment on structure and function of buckwheat 13S globulin[D]. Shanghai: Shanghai Institute of Technology, 2020.
[26]	JINXIN L, MADHAV P Y, JINLONG L. Effect of different hydrocolloids on gluten proteins, starch and dough microstructure[J]. Journal of Cereal Science,2019,87:85−90. doi: 10.1016/j.jcs.2019.03.004
[27]	谢凤英, 赵玉莹, 雷宇宸, 等. 超高压均质处理的米糠膳食纤维粉对面筋蛋白结构的影响[J]. 中国食品学报,2020,20(11):115−121. [XIE F Y, ZHAO Y Y, LEI Y C, et al. Effect of dietary fiber powder by ultra-high pressure homogenized rice bran on the structure of gluten protein[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(11):115−121. doi: 10.16429/j.1009-7848.2020.11.014
[28]	YA W, MENG N, BINJIA Z, et al. Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J]. LWT-Food Science and Technology,2017,75:344−351. doi: 10.1016/j.lwt.2016.09.012
[29]	何晓叶, 任爽, 郑伊琰, 等. 不同缓冲体系下超高压处理对乳铁蛋白结构及理化性质的影响[J]. 中国食品学报,2021,21(5):174−184. [HE X Y, REN S, ZHENG Y Y, et al. Effect of super high pressure processing on the structure and physicochemical properties of lactoferrin in different buffer systems[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(5):174−184.
[30]	吴丹, 徐桂英. 光谱法研究蛋白质与表面活性剂的相互作用[J]. 物理化学学报,2006(2):254−260. [WU D, XU G Y. Study on protein-surfactant inter action by spectroscopic methods[J]. Acta Physico-Chimica Sinica,2006(2):254−260.
[31]	WANG Y, SUN R, XU X, et al. Structural interplay between curcumin and soy protein to improve the water-solubility and stability of curcumin[J]. International Journal of Biological Macromolecules,2021,193(PB):1471−1480.
[32]	秦瑞旗. 谷朊粉超高压改性及其在面制品中的应用研究[D]. 郑州: 河南工业大学, 2019 QIN R Q. Modification of vital wheat gluten and its application in flour products by ultra-high pressure[D]. Zhengzhou: Henan University of Technology, 2019.
[33]	PALLARÈS I, VENDRELL J, AVILÉS F X, et al. Amyloid fibril formation by a partially structured intermediate state of alpha-chymotrypsin[J]. Journal of Molecular Biology,2004,342(1):321−331. doi: 10.1016/j.jmb.2004.06.089
[34]	林素丽. 超高压处理对米糠蛋白功能及结构特性的影响研究[D]. 杭州: 浙江大学, 2017 LIN S L. Effect of high pressure treatment on functional and structural properties of rice bran protein[D]. Hangzhou: Zhejiang University, 2017.
[35]	SU G W, HE W W, ZHAO M M, et al. Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysate[J]. Food Research International,2018,105:556−562. doi: 10.1016/j.foodres.2017.11.037
[36]	王正德. 豌豆分离蛋白对面团特性影响及其产品开发的研究[D]. 泰安: 山东农业大学, 2018 WANG Z D. Effects of pea protein isolate on characteristics of wheat flour dough and the study of product development[D]. Taian: Shandong Agricultural University, 2018.
[37]	钟昔阳. 小麦谷朊粉超高压改性加工研究[D]. 合肥: 合肥工业大学, 2009 ZHONG X Y. Study of the manufacture of wheat gluten treated by ultra-high pressure[D]. Hefei: Hefei University of Technology, 2009.
[38]	OMANA D A, XU Y, MOAYEDI V, et al. Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins[J]. Process Biochemistry,2010,45(3):375−381. doi: 10.1016/j.procbio.2009.10.010
[39]	HONGKANG Z, LITE L, EIZO T, et al. High-pressure treatment effects on proteins in soy milk[J]. LWT-Food Science and Technology,2004,38(1):7−14.
[40]	SIRIPORN R, SOOTTAWAT B, WONNOP V, et al. Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)[J]. Food Hydrocolloids,2007,23(1):26−39.
[41]	史乾坤, 王心雅, 甄诺, 等. 超高压预处理对TGase交联的大豆分离蛋白凝胶的影响[J]. 中国粮油学报,2021,36(9):94−100. [SHI Q K, WANG X Y, ZHEN N, et al. Effects of ultra high pressure pretreatment on TGase cross-linked soy protein isolate gel[J]. Journal of the Chinese Cereals and Oils Association,2021,36(9):94−100. doi: 10.3969/j.issn.1003-0174.2021.09.016
[42]	CHEN X, CHEN C G, ZHOU Y Z, et al. Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan[J]. Food Hydrocolloids,2014,40:262−272. doi: 10.1016/j.foodhyd.2014.03.018
[43]	YANG W, LIU F G, XU C Q, et al. Molecular interaction between (-)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry[J]. Food Research International,2014,64:141−149. doi: 10.1016/j.foodres.2014.06.001

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	蔡柱山，孙敏. 药食同源食品在现代健康管理中的应用研究. 食品安全导刊. 2025(08): 86-88 .
2.	贺子倩，游恩卓，吴志康，戴临雪，李朋宇，李加兴. 盐焗虾的工艺优化及智能感官评价. 食品工业. 2024(04): 58-63 .