Influence of hemin on structure and emulsifying properties of soybean protein isolate

文献类型： 外文期刊

第一作者： Zhang, Jiaming

作者： Zhang, Jiaming;Jia, Yangyang;Zhang, Yingying;Chen, Ping;Li, Xiaofang;Wei, Xuetuan;Li, Chunmei;Li, Kaikai;Zhang, Jiaming;Li, Kaikai;Wu, Wenjin;Li, Kaikai

作者机构：

关键词： Hemin; Soybean protein isolate (SPI); Interaction mechanism; Emulsifying ability

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 421 卷

页码：

收录情况： SCI

摘要： Hemin has potential application value in plant-based meat analogues. However, mechanisms of interaction between hemin and plant protein are unclear. In this study, soy protein isolate (SPI) was applied to examine these interactions using multi-spectroscopic and molecular docking techniques. Additionally, the influence of hemin on emulsification of SPI was also explored. Fluorescence and UV-Vis spectra showed quenching of SPI by hemin was static, resulting in conformation changes on the surface amino acid residues, around which hydrophobicity was significantly reduced from 425.9 +/- 16.2 to 108.9 +/- 1.8 (p < 0.05). FTIR and CD spectra results suggested the protein secondary structure altered, and the content of alpha-helix and random coils increased by 1.13% and 1.43%, respectively. Furthermore, emulsifying properties of SPI were strengthened with increased hemin. This work improves our understanding of interactions between SPI and hemin and offer a theoretical basis for application of heme in plant-based meat analogues.

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