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Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties

The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic inte...

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Autores principales: Cao, Jia, Tong, Xiaohong, Wang, Mengmeng, Tian, Tian, Yang, Sai, Sun, Mingyue, Lyu, Bo, Cao, Xinru, Wang, Huan, Jiang, Lianzhou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947744/
https://www.ncbi.nlm.nih.gov/pubmed/35327213
http://dx.doi.org/10.3390/foods11060790
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author Cao, Jia
Tong, Xiaohong
Wang, Mengmeng
Tian, Tian
Yang, Sai
Sun, Mingyue
Lyu, Bo
Cao, Xinru
Wang, Huan
Jiang, Lianzhou
author_facet Cao, Jia
Tong, Xiaohong
Wang, Mengmeng
Tian, Tian
Yang, Sai
Sun, Mingyue
Lyu, Bo
Cao, Xinru
Wang, Huan
Jiang, Lianzhou
author_sort Cao, Jia
collection PubMed
description The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic interactions between SPI and SA, which promoted the conversion of free SH into disulfide bonds within the protein. The surface hydrophobicity, fluorescence spectra, and Fourier transform infrared spectroscopy data suggested that the secondary structure and microenvironment of the internal hydrophobic groups of the protein in the SPI/SA microparticles were changed. Compared with SPI microparticles, the surface of SPI/SA microparticles was smoother, the degree of collapse was reduced, and the thermal stability was improved. In addition, under the condition of pH 9.0, the average particle size of SPI/SA microparticles was only 15.92 ± 0.66 μm, and the distribution was uniform. Rheological tests indicated that SA significantly increased the apparent viscosity of SPI/SA microparticles at pH 9.0. The maximum protein solubility (67.32%), foaming ability (91.53 ± 1.12%), and emulsion activity (200.29 ± 3.38 m(2)/g) of SPI/SA microparticles occurred at pH 9.0. The application of SPI/SA microparticles as ingredients in high-protein foods is expected to be of great significance in the food industry.
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spelling pubmed-89477442022-03-25 Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties Cao, Jia Tong, Xiaohong Wang, Mengmeng Tian, Tian Yang, Sai Sun, Mingyue Lyu, Bo Cao, Xinru Wang, Huan Jiang, Lianzhou Foods Article The effects of sodium alginate (SA) and pH value on the formation, structural properties, microscopic morphology, and physicochemical properties of soybean protein isolate (SPI)/SA microparticles were investigated. The results of ζ-potential and free sulfhydryl (SH) content showed electrostatic interactions between SPI and SA, which promoted the conversion of free SH into disulfide bonds within the protein. The surface hydrophobicity, fluorescence spectra, and Fourier transform infrared spectroscopy data suggested that the secondary structure and microenvironment of the internal hydrophobic groups of the protein in the SPI/SA microparticles were changed. Compared with SPI microparticles, the surface of SPI/SA microparticles was smoother, the degree of collapse was reduced, and the thermal stability was improved. In addition, under the condition of pH 9.0, the average particle size of SPI/SA microparticles was only 15.92 ± 0.66 μm, and the distribution was uniform. Rheological tests indicated that SA significantly increased the apparent viscosity of SPI/SA microparticles at pH 9.0. The maximum protein solubility (67.32%), foaming ability (91.53 ± 1.12%), and emulsion activity (200.29 ± 3.38 m(2)/g) of SPI/SA microparticles occurred at pH 9.0. The application of SPI/SA microparticles as ingredients in high-protein foods is expected to be of great significance in the food industry. MDPI 2022-03-09 /pmc/articles/PMC8947744/ /pubmed/35327213 http://dx.doi.org/10.3390/foods11060790 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cao, Jia
Tong, Xiaohong
Wang, Mengmeng
Tian, Tian
Yang, Sai
Sun, Mingyue
Lyu, Bo
Cao, Xinru
Wang, Huan
Jiang, Lianzhou
Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title_full Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title_fullStr Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title_full_unstemmed Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title_short Soy Protein Isolate/Sodium Alginate Microparticles under Different pH Conditions: Formation Mechanism and Physicochemical Properties
title_sort soy protein isolate/sodium alginate microparticles under different ph conditions: formation mechanism and physicochemical properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8947744/
https://www.ncbi.nlm.nih.gov/pubmed/35327213
http://dx.doi.org/10.3390/foods11060790
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