Physicochemical and Functional Properties of DND358 (A Hypocholesterolemic Soybean) Protein Isolate

文献类型： 外文期刊

第一作者： Luo, Tingting

作者： Luo, Tingting;Fan, Yuanhang;Fan, Mengmeng;Qiu, Zhendong;Du, Qiuyan;Ma, Chongxuan;Liu, Chang;Peng, Yuhan;Zhang, Shuzhen;Liu, Shanshan;Song, Bo;Li, Ming;Song, Bo

作者机构：

关键词： soybean; extraction conditions; functional feature description

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 20 期

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收录情况： SCI

摘要： The properties and applications of soybean protein isolates (SPIs) have been extensively investigated. In this study, we determined the optimal conditions for the preparation of the DND358 soybean protein isolate (DND358-SPI), assessed its physicochemical and functional properties, and investigated its potential applications in the food industry. According to the results, the highest extraction rate of DND358-SPI was observed when the pH was 9.5, the temperature was 55 degrees C, the duration was 80 min, and the material-to-liquid ratio was 1:20 (w/v). With regard to the functional properties, the water-holding capacity (WHC) and oil-binding capacity (OBC) of DND358-SPI were higher than those of other varieties, reaching 4.73% and 11.04%, respectively. In addition, the hardness, adhesiveness, chewiness, and resilience of DND358-SPI were higher than those of other varieties, reaching 159.27 g, 186.07 g, 6.78 mj, and 1.88, respectively. These findings indicate that DND358-SPI can reduce cholesterol levels and may be used to produce cholesterol-lowering food products.

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