Improving the Storage Stability of Soy Protein Isolate through Annealing

Zou, Shenzhong; Wang, Zhaojun; Zeng, Maomao; He, Zhiyong; Chen, Jie

doi:10.3390/foods13040615

Open AccessArticle

Improving the Storage Stability of Soy Protein Isolate through Annealing

by

Shenzhong Zou

¹,

Zhaojun Wang

¹,

Maomao Zeng

^1,*

,

Zhiyong He

¹ and

Jie Chen

^1,2,*

¹

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

²

State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China

^*

Authors to whom correspondence should be addressed.

Foods 2024, 13(4), 615; https://doi.org/10.3390/foods13040615

Submission received: 3 January 2024 / Revised: 1 February 2024 / Accepted: 14 February 2024 / Published: 18 February 2024

(This article belongs to the Section Food Packaging and Preservation)

Download

Browse Figures

Review Reports Versions Notes

Abstract

This study investigated the effect of annealing treatment on the stability of soy protein isolate (SPI) during storage. Different SPI samples with varying denaturation levels were subjected to varying annealing temperatures and durations before being stored at 37 °C for 12 weeks to assess their stability. Our findings revealed that annealing at 65 °C for 30 min significantly mitigated protein deterioration, improving the stability of highly denatured proteins during storage. Surface hydrophobicity and endogenous fluorescence analyses indicated that this annealing condition induced protein structure unfolding, an initial increase in SPI hydrophobicity, and a blue shift in the maximum absorption wavelength (λ_max). The slowest increase in hydrophobicity occurred during storage, along with a red shift in the maximum absorption wavelength by the 12th week. These results suggest that annealing treatment holds promise for mitigating the issue of reduced SPI stability during storage.

Keywords: annealing; soy protein isolate; solubility; intrinsic fluorescence spectrum

Share and Cite

MDPI and ACS Style

Zou, S.; Wang, Z.; Zeng, M.; He, Z.; Chen, J. Improving the Storage Stability of Soy Protein Isolate through Annealing. Foods 2024, 13, 615. https://doi.org/10.3390/foods13040615

AMA Style

Zou S, Wang Z, Zeng M, He Z, Chen J. Improving the Storage Stability of Soy Protein Isolate through Annealing. Foods. 2024; 13(4):615. https://doi.org/10.3390/foods13040615

Chicago/Turabian Style

Zou, Shenzhong, Zhaojun Wang, Maomao Zeng, Zhiyong He, and Jie Chen. 2024. "Improving the Storage Stability of Soy Protein Isolate through Annealing" Foods 13, no. 4: 615. https://doi.org/10.3390/foods13040615

APA Style

Zou, S., Wang, Z., Zeng, M., He, Z., & Chen, J. (2024). Improving the Storage Stability of Soy Protein Isolate through Annealing. Foods, 13(4), 615. https://doi.org/10.3390/foods13040615

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Menu

Improving the Storage Stability of Soy Protein Isolate through Annealing

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Further Information

Guidelines

MDPI Initiatives

Follow MDPI