首页|L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

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  • NSTL
  • Elsevier
Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of L-histidine on physicochemical and functional properties of soy protein isolate (SPI) in the presence of 0, 0.1, and 0.6 M NaCl. The incorporation of L-histidine improved SPI solubility and decreased turbidity regardless of the salt concentrations. Notably, at 0.1 M NaCl, the incorporation of 0.3% L-histidine more than doubled the SPI solubility. Reactive sulfhydryl groups and surface hydrophobicity of the SPI decreased up to 24.2% and 38.6%, respectively, by the L-histidine treatment. The SPI-histidine interactions facilitated exposure of tryptophan residues in the absence of salt while mitigated salt-induced protein unfolding. With no salt, 0.3% L-histidine improved the emulsifying activity and stability of the SPI by 11.5% and 9.2%, respectively. At 0.1 M NaCl, 0.3% L-histidine did not improve the emulsifying activity but increased the emulsion stability by 30.1%. At 0.6 M NaCl, 0.3% Lhistidine induced a 25.4% increase in emulsifying activity while no change in emulsion stability. In conclusion, Lhistidine can be used as a functional ingredient to enhance the performance of SPI in various food formulations.

Basic amino acidNaClFunctional propertySulfhydryl groupSurface hydrophobicity

Wang, Yaosong、Ma, Tianyi、Liu, Changqi、Guo, Fengxian、Zhao, Jing

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Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, Nanjing 210037, Peoples R China

San Diego State Univ, Sch Exercise & Nutr Sci, San Diego, CA 92182 USA

Quanzhou Normal Univ, Coll Oceanol & Food Sci, Fujian Prov Key Lab Dev Bioact Mat Marine Algae, Quanzhou 362000, Peoples R China

Calif State Univ Los Angeles, Sch Kinesiol Nutr & Food Sci, 5151 State Univ Dr, Los Angeles, CA 90032 USA

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2021

10.1016/j.lwt.2021.112382

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
  • 11
  • 31