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Ozone treatment increase the whiteness of soy protein isolate through the degradation of isoflavone

文献类型： 外文期刊

作者： Li, Junyou 1 ; Chen, Yunqi 1 ; Wang, Dan 2 ; Yin, Lijun 1 ; Lv, Chenyan 1 ; Zang, Jiachen 1 ; Zhao, Guanghua 1 ; Zhang, Tuo 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Minist Agr & rural affairs,Key Lab Vegetable Posth, Beijing 100097, Peoples R China

3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

关键词： Soy protein isolate; Ozone; Soy isoflavones; Color mechanism; Structure and functional properties

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： The color of soy protein isolate (SPI) influences the appearance of products such as tofu and soymilk, consequently impacting consumer preferences. Typically, whiter-colored SPIs were more favorite. However, products currently manufactured in the industry predominantly exhibit a yellowish hue. In our study, the incorporation of gaseous ozone into the production process of SPI notably improved its appearance on color. Simultaneously, a reduction in the isoflavone content enriched in SPI due to ozone treatment was observed, suggesting a potential mechanism for improving the whiteness of SPI. In addition, we discovered that the introduction of ozone for different times oxidized ozone-sensitive sulfhydryl groups, tryptophan, and tyrosine in proteins, thereby affecting the protein structure. This finding was determined through the analysis of free sulfhydryl groups, disulfide bonds, SDS-PAGE electrophoresis, FTIR, and endogenous fluorescence spectroscopy of SPIs. Meanwhile, the ozone treatment did not induce protein aggregation or alter its functional properties.

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