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A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates

1
College of Food Science, Northeast Agricultural University, Harbin 150030, China
2
Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 594; https://doi.org/10.3390/foods8120594
Received: 23 October 2019 / Revised: 13 November 2019 / Accepted: 15 November 2019 / Published: 20 November 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.
Keywords: soy protein isolate; in vitro digestion; heat treatment; structure soy protein isolate; in vitro digestion; heat treatment; structure
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MDPI and ACS Style

Tian, T.; Teng, F.; Zhang, S.; Qi, B.; Wu, C.; Zhou, Y.; Li, L.; Wang, Z.; Li, Y. A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates. Foods 2019, 8, 594.

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