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

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

来源：Food Chemistry, 2023, 421: 136183.

DOI：10.1016/j.foodchem.2023.136183

• Hemin
• Soybean protein isolate (SPI)
• Interaction mechanism
• Emulsifying ability

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.

• 单位
  华中农业大学