Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment
Herein, a soybean protein isolate–soyasaponin (SPI–Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003475 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850138714860158976 |
|---|---|
| author | Lijie Zhu Yingyan Li He Li Dayun Zhao Xinqi Liu Qian Shen Qi Zhang Qingyun Lv Xiuying Liu Wenping Ding |
| author_facet | Lijie Zhu Yingyan Li He Li Dayun Zhao Xinqi Liu Qian Shen Qi Zhang Qingyun Lv Xiuying Liu Wenping Ding |
| author_sort | Lijie Zhu |
| collection | DOAJ |
| description | Herein, a soybean protein isolate–soyasaponin (SPI–Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and LMP were compared using sensory evaluation and an electronic tongue assay, revealing that HMP was more effective in suppressing bitterness. Moreover, the interfacial properties and structural characteristics of the SPI–Ssa–HMP composite system were determined at different pH values, and the effect of composite coalescence on the adsorption of Ssa in acidic and neutral environments was investigated. The network structure formed between SPI and HMP was determined by differential scanning isothermal titration calorimetry and Fourier transform infrared spectroscopy. The formation of the network structure between SPI and HMP was more stable at pH 3.0, and the Tp value increased from 145.1 to 155.21 °C. |
| format | Article |
| id | doaj-art-1d99d0cd255a42a7b83de455f741051d |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1d99d0cd255a42a7b83de455f741051d2025-08-20T02:30:31ZengElsevierFood Chemistry: X2590-15752025-04-012710250010.1016/j.fochx.2025.102500Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environmentLijie Zhu0Yingyan Li1He Li2Dayun Zhao3Xinqi Liu4Qian Shen5Qi Zhang6Qingyun Lv7Xiuying Liu8Wenping Ding9Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, ChinaChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; College of Food Science and Technology, Bohai University; Jinzhou, Liaoning 121013, ChinaChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaSchool of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaChina Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, ChinaKey Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, 36 Huanhuzhong Road, Dongxihu District, Wuhan, Hubei 430028, China.Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430028, China; Corresponding authors at: School of Food Science and Engineering, Wuhan Polytechnic University, 36 Huanhuzhong Road, Dongxihu District, Wuhan, Hubei 430028, China.Herein, a soybean protein isolate–soyasaponin (SPI–Ssa) composite system was constructed to mimic a complex, multifaceted soybean product system. This system was stabilized via the addition of high-methoxy pectin (HMP) and low-methoxy pectin (LMP), and the bitter taste of Ssa was modulated. HMP and LMP were compared using sensory evaluation and an electronic tongue assay, revealing that HMP was more effective in suppressing bitterness. Moreover, the interfacial properties and structural characteristics of the SPI–Ssa–HMP composite system were determined at different pH values, and the effect of composite coalescence on the adsorption of Ssa in acidic and neutral environments was investigated. The network structure formed between SPI and HMP was determined by differential scanning isothermal titration calorimetry and Fourier transform infrared spectroscopy. The formation of the network structure between SPI and HMP was more stable at pH 3.0, and the Tp value increased from 145.1 to 155.21 °C.http://www.sciencedirect.com/science/article/pii/S2590157525003475High-methoxy pectinSoybean isolate proteinSoyasaponinBitternessAcidic environment |
| spellingShingle | Lijie Zhu Yingyan Li He Li Dayun Zhao Xinqi Liu Qian Shen Qi Zhang Qingyun Lv Xiuying Liu Wenping Ding Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment Food Chemistry: X High-methoxy pectin Soybean isolate protein Soyasaponin Bitterness Acidic environment |
| title | Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment |
| title_full | Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment |
| title_fullStr | Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment |
| title_full_unstemmed | Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment |
| title_short | Mechanistic investigation of a soybean protein isolate–soyasaponin–pectin composite system on soyasaponin bitterness in an acidic environment |
| title_sort | mechanistic investigation of a soybean protein isolate soyasaponin pectin composite system on soyasaponin bitterness in an acidic environment |
| topic | High-methoxy pectin Soybean isolate protein Soyasaponin Bitterness Acidic environment |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003475 |
| work_keys_str_mv | AT lijiezhu mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT yingyanli mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT heli mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT dayunzhao mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT xinqiliu mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT qianshen mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT qizhang mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT qingyunlv mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT xiuyingliu mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment AT wenpingding mechanisticinvestigationofasoybeanproteinisolatesoyasaponinpectincompositesystemonsoyasaponinbitternessinanacidicenvironment |