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Open AccessArticle

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

1
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
2
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
3
Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu 611130, China
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(12), 1997; https://doi.org/10.3390/polym11121997
Received: 30 October 2019 / Revised: 27 November 2019 / Accepted: 28 November 2019 / Published: 3 December 2019
The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network. View Full-Text
Keywords: Soybean protein isolate; Soybean soluble polysaccharide; Gel; Glycosylation; Microstructure Soybean protein isolate; Soybean soluble polysaccharide; Gel; Glycosylation; Microstructure
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MDPI and ACS Style

Lan, Q.; Li, L.; Dong, H.; Wu, D.; Chen, H.; Lin, D.; Qin, W.; Yang, W.; Vasanthan, T.; Zhang, Q. Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel. Polymers 2019, 11, 1997.

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