Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein

作者：Lin Li, Yatao Huang, Yanfang Liu, Yangyang Xiong, Xinrui Wang, Li‐Tao Tong, Fengzhong Wang, Bei Fan, Xiaojia Bai · 发表于：Molecules · 年份：2023 · DOI：10.3390/molecules28227465 · 被引用次数：25 · 研究领域：Proteins in Food Systems、Food composition and properties、Meat and Animal Product Quality

To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix,...