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Kang ZL, Yao PL, Xie JJ, Li YP, Ma HJ. Effects of low-frequency magnetic field on solubility, structural and functional properties of soy 11S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5944-5954. [PMID: 38415770 DOI: 10.1002/jsfa.13415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/18/2024] [Accepted: 02/28/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Soy 11S globulin has high thermal stability, limiting its application in the production of low-temperature gel foods. In this study, the low-frequency magnetic field (LF-MF, 5 mT) treatment (time, 30, 60, 90, and 120 min) was used to improve the solubility, conformation, physicochemical properties, surface characteristics, and gel properties of soy 11S globulin. RESULTS Compared with the native soy 11S globulin, the sulfhydryl content, emulsifying capacity, gel strength, water-holding capacity, and absolute zeta potential values significantly increased (P < 0.05) after LF-MF treatment. The LF-MF treatment induced the unfolding of the protein structure and the fracture of disulfide bonds. The variations in solubility, foaming properties, viscosity, surface hydrophobicity, and rheological properties were closely related to the conformational changes of soy 11S globulin, with the optimum LF-MF modification time being 90 min. CONCLUSION LF-MF treatment is an effective method to improve various functional properties of native soy 11S globulin, and this study provides a reference for the development of plant-based proteins in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Zhuang-Li Kang
- School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Peng-Lei Yao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Jing-Jie Xie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Yan-Ping Li
- Shangqiu Academy of Agricultural and Forestry Sciences, Shangqiu, China
| | - Han-Jun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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Bai R, Li Z, Zhang L, Jiang S, Yu J, Madina A, Ye X, Yang C, Chen Y, Wang S, Ding W. Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin. Int J Biol Macromol 2024; 260:129585. [PMID: 38246473 DOI: 10.1016/j.ijbiomac.2024.129585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.
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Affiliation(s)
- Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technology Co., Ltd, Yangling, Shaanxi 712100, China
| | - Aitmagambetova Madina
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Lyu B, Li J, Meng X, Fu H, Wang W, Ji L, Wang Y, Guo Z, Yu H. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Foods 2022; 11:1112. [PMID: 35454698 PMCID: PMC9032996 DOI: 10.3390/foods11081112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/08/2022] [Accepted: 04/12/2022] [Indexed: 11/24/2022] Open
Abstract
Plant-based meat analogues (PBMs) are increasingly interesting to customers because of their meat-like quality and contribution to a healthy diet. The single-screw extruder is an important method for processing PBMs, and the characteristics of the product are directly affected by the composition of the raw materials; however, little research focuses on this issue. To explore the effect of protein composition on the quality characteristics of PBMs produced by a single-screw extruder, four soybean varieties used in China (Heihe 43 (HH 43), Jiyu 86 (JY 86), Suinong 52 (SN 52), and Shengfeng 5 (SF 5)) were selected. The 11S/7S ratios for these varieties ranged from 1.0: 1 to 2.5: 1 in order to produce PBMs with different protein compositions. The structure, processing, nutrition, and flavor characteristics were explored to analyze their differences. The results showed that protein composition affected the structure of PBMs, but the correlation was not significant. Meanwhile, a lower 11S/7S ratio (HH 43) did not prove to be a favorable characteristic for the processing of PBMs. From the perspective of nutrition and flavor, it seems acceptable to use a moderate 11S/7S ratio (JY 86 and SN 43) to produce PBMs. This study proved that the protein composition of raw materials affects the characteristics of PBM products produced by a single-screw extruder. To produce PBMs of higher quality, soybeans with a markedly different 11S/7S ratio should not be selected.
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Affiliation(s)
- Bo Lyu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxin Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Xiangze Meng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Wei Wang
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- Jilin Provincial Agricultural Products Processing Industry Promotion Center, Changchun 130022, China
| | - Lei Ji
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Yi Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
| | - Zengwang Guo
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (B.L.); (J.L.); (X.M.); (H.F.); (L.J.); (Y.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China;
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Xie J, Zou X, Li Y, Kang Z, Ma H. Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jing‐jie Xie
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Xiao‐Li Zou
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Yan‐ping Li
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
- Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
| | - Zhuang‐Li Kang
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
| | - Han‐jun Ma
- School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
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