Journal of the Science of Food and Agriculture
Volume 105, Issue 7 pp. 3643-3653
Research Article
Xiaoshuai Yu, Xiaoshuai Yu College of Food Science and Technology, Bohai University, Jinzhou, China Search for more papers by this author Zhenguo Wang College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Search for more papers by this author Yumin Duan College of Food Science and Technology, Bohai University, Jinzhou, China College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Search for more papers by this author Kexin Wang College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Jinjie Huo College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Lishuang Wang College of Liaoning Agricultural Vocational and Technical, Yingkou, China Search for more papers by this author Xiaoqi Ma College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Corresponding Author Peng Wang College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence to: P Wang or Z Xiao, College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China. E-mail: [emailprotected] (Wang); E-mail: [emailprotected] (Xiao) Search for more papers by this author Corresponding Author Zhigang Xiao College of Food Science and Technology, Bohai University, Jinzhou, China College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Correspondence to: P Wang or Z Xiao, College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China. E-mail: [emailprotected] (Wang); E-mail: [emailprotected] (Xiao) Search for more papers by this author
Xiaoshuai Yu, Xiaoshuai Yu College of Food Science and Technology, Bohai University, Jinzhou, China Search for more papers by this author Zhenguo Wang College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Search for more papers by this author Yumin Duan College of Food Science and Technology, Bohai University, Jinzhou, China College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Search for more papers by this author Kexin Wang College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Jinjie Huo College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Lishuang Wang College of Liaoning Agricultural Vocational and Technical, Yingkou, China Search for more papers by this author Xiaoqi Ma College of Food, Shenyang Agricultural University, Shenyang, China Search for more papers by this author Corresponding Author Peng Wang College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence to: P Wang or Z Xiao, College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China. E-mail: [emailprotected] (Wang); E-mail: [emailprotected] (Xiao) Search for more papers by this author Corresponding Author Zhigang Xiao College of Food Science and Technology, Bohai University, Jinzhou, China College of Grain Science and Technology, Shenyang Normal University, Shenyang, China Correspondence to: P Wang or Z Xiao, College of Food Science and Technology, Bohai University, Jinzhou 121013, Liaoning, China. E-mail: [emailprotected] (Wang); E-mail: [emailprotected] (Xiao) Search for more papers by this author
First published: 10 January 2025
Abstract
Background
Soy protein isolate (SPI) has poor emulsifying ability because of its low molecular flexibility and compact structure, limiting its application in extruded protein-based foods. Extrusion technology has emerged as a promising way to alter the structural properties of proteins. Therefore, the impacts of grape seed proanthocyanidin (GSP) on structural and emulsifying characteristics of SPI in extrusion field were explored in this study.
Results
After extrusion treatment, the molecular chains of SPI were unfolded. In comparison with extruded SPI, the interaction with GSP led to a rightward shift in particle size distribution and an enhancement in zeta potential values of the protein. As GSP concentration increased from 20 to 80 g kg−1, the free sulfhydryl content of SPI was reduced by 4.17%, 25%, 29.24% and 35.85% compared with that of extruded SPI. The addition of GSP altered the secondary structure of SPI and enhanced the microenvironment polarity. Meanwhile, SDS-PAGE results indicated that the protein presented lower molecular weight with the introduction of GSP. Compared with extruded SPI, the supplementation with GSP increased the molecular flexibility while it decreased the surface hydrophobicity of SPI. Correlation analyses demonstrated that these structural changes induced an improvement in emulsifying activity and emulsion stability of SPI. GSP mainly binds to SPI through hydrogen bonds and hydrophobic interactions under the extrusion environment.
Conclusion
This study demonstrated that GSP is a potential modifier, which can be applied to improve the emulsifying capacity of extruded SPI-based foods. © 2025 Society of Chemical Industry.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interests.
Open Research
The data that support the findings of this study are available from the corresponding author upon reasonable request.
REFERENCES
Volume105, Issue7
May 2025
Pages 3643-3653
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