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Relationship between Soybean Protein Isolate and Textural Properties of Texturized Vegetable Protein. 2023

Lin Li, and Yatao Huang, and Yanfang Liu, and Yangyang Xiong, and Xinrui Wang, and Litao Tong, and Fengzhong Wang, and Bei Fan, and Xiaojia Bai
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.

To identify the ideal soybean protein isolate for texturized vegetable protein processing, the effect of different soybean protein isolates on texturized vegetable protein composition was studied. Three different types of soybean protein isolates were selected and analyzed for functional properties (water holding capacity (WHC), emulsifying properties, foaming properties), amino acid content, and protein secondary structure. Then, using the same formulation, the soybean protein isolates were extruded to produce texturized vegetable protein, and its textural properties, degree of texturization, microstructure, free sulfhydryl (free SH), and disulfide (S-S) content were determined. Lastly, a correlation analysis was performed to examine the connection between soybean protein isolates and texturized vegetable proteins. After correlation analysis, the soybean protein isolate functional properties that affect the textural properties of the texturized vegetable protein were as follows: the emulsifying property affected the hardness, adhesiveness, springiness, gumminess, and chewiness of the texturized vegetable proteins; and the foaming property affected the gumminess, chewiness, and the degree of texturization of the texturized vegetable proteins. In addition, 16 amino acids including threonine (Thr), methionine (Met), and arginine (Arg) affect texturized vegetable proteins, mainly with respect to adhesiveness, springiness, and free SH. The effects of secondary structure (α-helix, random coil) on texturized vegetable proteins were degree of texturization, resilience, and cohesion, respectively. Therefore, choosing the soybean protein isolate with better emulsifying and foaming properties provides a more suitable approach for processing texturized vegetable protein.

UI MeSH Term Description Entries
D008715 Methionine A sulfur-containing essential L-amino acid that is important in many body functions. L-Methionine,Liquimeth,Methionine, L-Isomer,Pedameth,L-Isomer Methionine,Methionine, L Isomer
D000596 Amino Acids Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. Amino Acid,Acid, Amino,Acids, Amino
D017433 Protein Structure, Secondary The level of protein structure in which regular hydrogen-bond interactions within contiguous stretches of polypeptide chain give rise to ALPHA-HELICES; BETA-STRANDS (which align to form BETA-SHEETS), or other types of coils. This is the first folding level of protein conformation. Secondary Protein Structure,Protein Structures, Secondary,Secondary Protein Structures,Structure, Secondary Protein,Structures, Secondary Protein
D045730 Soy Foods Foods made from GLYCINE MAX. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES. Soy Sauce,Texturized Soy Protein,Tofu,Bean Curd, Soy,Miso,Natto,Soy Cheese,Tempeh,Texturized Vegetable Protein,Bean Curds, Soy,Cheese, Soy,Cheeses, Soy,Curd, Soy Bean,Curds, Soy Bean,Food, Soy,Foods, Soy,Protein, Texturized Soy,Protein, Texturized Vegetable,Proteins, Texturized Soy,Sauce, Soy,Soy Bean Curd,Soy Bean Curds,Soy Cheeses,Soy Food,Soy Protein, Texturized,Soy Proteins, Texturized,Texturized Soy Proteins,Vegetable Protein, Texturized,Vegetable Proteins, Texturized
D030262 Soybean Proteins Proteins which are present in or isolated from SOYBEANS. Dietary Soybean Protein,Soy Bean Protein,Soybean Protein,Dietary Soybean Proteins,Soy Bean Proteins,Soy Protein,Soy Proteins,Bean Protein, Soy,Protein, Dietary Soybean,Protein, Soy,Protein, Soy Bean,Protein, Soybean,Proteins, Dietary Soybean,Proteins, Soy,Soybean Protein, Dietary,Soybean Proteins, Dietary

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