Aggregates from the concentration process for soybean protein isolate hydrolysates: Impacts, characteristics and preventive strategies

作者：Sun, Huaxing; Liu, Liyu; He, Weiwei; Cao, Chenchen; Song, Xueying; Zhao, Mouming; Zhang, Jianan^*; Su, Guowan^*

来源：Food Science and Technology, 2023, 186: 115129.

DOI：10.1016/j.lwt.2023.115129

• Aggregates
• Concentration process
• Soybean protein isolate hydrolysates
• Guar gum
• Arabinose

Concentrated soybean protein isolate hydrolysates (SPIH) are widely used as umami condiment. However, the formation of insoluble aggregates during the concentration affects the product quality. Thus, this study investigated the composition and interaction forces of aggregates as well as the composition and taste change of SPIH after aggregate formation. Based on the above findings, several strategies were explored to inhibit aggregate formation without compromising the taste of SPIH. Results suggested that the aggregates were primarily consisted of Tyr (72.98 g/100 g) and were formed through hydrophobic interactions. Additionally, the aggregate content was affected by concentrating conditions like temperature and pH et al. The nutritional value and flavor quality of SPIH decreased after the formation of aggregates. It was found that adding polysaccharide coagulants, especially guar gum, may inhibit aggregates formation during concentration, but also negatively impact the umami taste. Incorporating aldose could address the issue by enhancing the umami taste of SPIH. For example, the addition of a mixture of guar gum and arabinose (1:40) could effectively suppress the formation of aggregates (76.5%) and increase the umami intensity of concentrated SPIH. This paper presents a practical and efficient approach for obtaining high-quality SPIH with outstanding umami taste.

• 单位
  南昌大学