Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

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外文摘要：Soybean protein has high nutritional value,but its functional properties are easily affected by external factors,which limits its application in food industry.In the study,soybean protein isolate(SPI)was modified by dry heat glycation of galactooligosaccharides(GOS).The gel properties,antioxidant properties and structural changes of SPI-GOS conjugates were investigated.The application of SPI-GOS conjugates in noodles was also explored.The results observed that the glycation degree of SPI increased with the increasing reaction time.SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation.The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction.The hardness,elasticity and resilience of soybean protein gel reached their relative maximum at 48 h,48 h and 12 h of glycation reaction,respectively.Moreover,the appropriate addition of glycated SPI improved the quality of noodles.The noodles with 4％addition of SPI-GOS had higher hardness,elasticity and tensile properties.This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

外文关键词：

Soy protein isolateGlycationGalactooligosaccharideFunctional propertiesNoodles

作者：

Meiyue Wang、Guanhao Bu、Yufei Xing、Mengke Ren、Yang Wang、Yijing Xie

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作者单位：

College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China

基金：

国家自然科学基金河南省自然科学基金河南省自然科学基金Project of Henan University of Technology Excellent Young TeachersZhengzhou Science and Technology Collaborative Innovation ProjectChina Postdoctoral Science Fundation

项目编号：

318717482423004213172423004204622142006421ZZXTCX172021M701112

出版年：

2024

DOI：

10.1016/j.gaost.2024.06.002

粮油科技(英文)

ISSN：2096-4501

年,卷(期)：2024.7(3)