Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties

• Published in: International journal of biological macromolecules 2024-12, Vol.282 (Pt 5), p.137101, Article 137101
• Main Authors: Ke, Chuxin, Zhang, Shaoqi, Yang, Xiaoyu, Li, Liang
• Format: Article
• Language: English
• Subjects: Chemical Phenomena; Functional property; Glycine max - chemistry; Maillard Reaction; Polysaccharide; Polysaccharides - chemistry; Polysaccharides - isolation & purification; Solubility; Soybean protein isolate; Soybean Proteins - chemistry; Structure; Temperature
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.137101

Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of CN and CS bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.