Glycation of soy protein isolate with two ketoses: d-Allulose and fructose


TAŞ O. , ERTUĞRUL Ü. , ÖZTOP H. M. , Mazi B. G.

International Journal of Food Science and Technology, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2021
  • Doi Number: 10.1111/ijfs.15218
  • Title of Journal : International Journal of Food Science and Technology
  • Keywords: d-Allulose, fructose, glycation, soy protein isolate, TD-NMR relaxometry, SUGAR D-ALLULOSE, MAILLARD REACTION, FUNCTIONAL-PROPERTIES, ANTIOXIDANT ACTIVITY, RELAXATION-TIMES, NMR, UNDERSTAND, TRANSITION, CAPACITY, GELATION

Abstract

© 2021 Institute of Food Science and TechnologyModification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d-Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier-transform infrared spectroscopy analysis, antioxidant activity experiments and time-domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d-Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities.