Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose

Summary Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d‐Allulose, an importa...

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Bibliographic Details
Published in:International journal of food science & technology 2021-11, Vol.56 (11), p.5461-5470
Main Authors: Tas, Ozan, Ertugrul, Ulku, Oztop, Mecit Halil, Mazi, Bekir Gokcen
Format: Article
Language:English
Subjects:
Amino groups
Antioxidants
Carbohydrates
d‐Allulose
Emulsification
Freeze drying
Fructose
glycation
Glycosylation
Infrared analysis
Infrared spectroscopy
NMR
Nuclear magnetic resonance
Physicochemical properties
Proteins
Solubility
soy protein isolate
Sugar
TD‐NMR relaxometry
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Summary:Summary Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d‐Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier‐transform infrared spectroscopy analysis, antioxidant activity experiments and time‐domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d‐Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities. Soy Protein Isolate (SPI) was glycated with fructose, and d‐Allulose by two different glycation methods. The functional properties of the glycated SPI samples were evaluated and the results showed that use of d‐Allulose to glycate SPI improved its functional properties.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15218