Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles  

作　　者：Meiyue Wang Guanhao Bu Yufei Xing Mengke Ren Yang Wang Yijing Xie 

机构地区：[1]College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China

出　　处：《Grain & Oil Science and Technology》2024年第3期159-167,共9页粮油科技（英文版）

基　　金：the National Natural Science Foundation of China (31871748);Natural Science Foundation of Henan Province (242300421317, 242300420462);the Project of Henan University of Technology Excellent Young Teachers (21420064);Zhengzhou Science and Technology Collaborative Innovation Project (21ZZXTCX17);China Postdoctoral Science Fundation (2021M701112) for the financial support。

摘　　要：Soybean protein has high nutritional value, but its functional properties are easily affected by external factors,which limits its application in food industry. In the study, soybean protein isolate(SPI) was modified by dry heat glycation of galactooligosaccharides(GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

关 键 词：Soy protein isolate Glycation GALACTOOLIGOSACCHARIDE Functional properties NOODLES 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.21[轻工技术与工程—食品科学与工程]