A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Preparation of Soy Protein Isolates
2.3. Heat Treatment of SPI
2.4. In Vitro Pepsin Digestion of HSPIs
2.5. The Degree of Hydrolysis Measurement
2.6. Raman Spectroscopy
2.7. Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis
2.8. Determination of Molecular Weight
2.9. Statistical Analysis
3. Results
3.1. Effect of Heat Treatment on DH of SPIs In Vitro
3.2. Protein Structure Was Determined by Raman Spectra
3.2.1. Secondary Structure
3.2.2. Changes of Protein Tertiary Structure
3.3. Effect of Heat Treatment on Subunit Composition of SPI In Vitro by SDS-PAGE Profile
3.4. Molecular Weight Distribution after In Vitro Digestion
3.4.1. Effects of Heating Temperature on Digestion Characteristics of SPI
3.4.2. Effect of Heating Time on the Digestion Characteristics of SPI
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Heat Treatment | Sencodary Structure (%) | |||||
---|---|---|---|---|---|---|
α-Helix (%) | β-Sheet (%) | β-Turn (%) | Random Coil (%) | I850/I830 | I760/I1003 | |
Untreated | 13.69 ± 0.03 a | 55.68 ± 0.01 e | 23.70 ± 0.10 e | 6.93 ± 0.03 b | 1.02 ± 0.01 a | 0.95 ± 0.04 a |
70 °C,15 min | 17.77 ± 0.02 b | 51.41 ± 0.40 a | 25.98 ± 0.01 e | 4.84 ± 0.02 a | 1.01 ± 0.00 a | 0.98 ± 0.03 c |
80 °C,15 min | 20.38 ± 0.01 d | 52.48 ± 0.20 b | 22.27 ± 0.02 c | 4.87 ± 0.01 a | 1.01 ± 0.02 a | 0.99 ± 0.02 d |
85 °C,15 min | 18.37 ± 0.20 c | 54.78 ± 0.01 d | 19.30 ± 0.20 a | 7.55 ± 0.03 d | 1.02 ± 0.02 a | 0.98 ± 0.03 c |
90 °C,15 min | 18.34 ± 0.02 c | 54.42 ± 0.10 c | 19.47 ± 0.02 a | 7.77 ± 0.01 e | 1.02 ± 0.02 a | 0.98 ± 0.01 c |
100 °C,15 min | 17.77 ± 0.20 b | 54.53 ± 0.01 cd | 20.45 ± 0.03 b | 7.25 ± 0.10 c | 1.01 ± 0.00 a | 0.97 ± 0.03 b |
Untreated | 13.69 ± 0.03 A | 55.68 ± 0.01 E | 23.70 ± 0.10 E | 6.93 ± 0.03 B | 1.02 ± 0.01 A | 0.95 ± 0.04 A |
85 °C,10 min | 14.19 ± 0.10 B | 55.80 ± 0.10 F | 25.23 ± 0.20 F | 4.78 ± 0.03 A | 1.01 ± 0.02 A | 0.97 ± 0.04 B |
85 °C,15 min | 18.37 ± 0.20 E | 54.78 ± 0.01 D | 19.30 ± 0.20 A | 7.55 ± 0.03 C | 1.01 ± 0.02 A | 0.99 ± 0.02 C |
85 °C,20 min | 18.72 ± 0.20 F | 52.58 ± 0.01 B | 20.66 ± 0.02 C | 8.04 ± 0.01 D | 1.01 ± 0.03 A | 0.98 ± 0.03 BC |
85 °C,30 min | 18.31 ± 0.01 D | 50.13±0.01 A | 22.00±0.10 D | 9.56 ± 0.03 F | 1.01 ± 0.03 A | 0.97 ± 0.04 B |
85 °C,60 min | 17.35 ± 0.02 C | 54.44 ± 0.30 C | 20.06 ± 0.02 B | 8.15 ± 0.03 E | 1.01 ± 0.03 A | 0.97 ± 0.02 B |
Molecular Mass Distribution/Da | >100,000(%) | 10,000~100,000(%) | 3000~10,000(%) | <3000(%) |
---|---|---|---|---|
Untreated | 54.26 ± 0.10 a | 38.94 ± 0.10 e | 1.31 ± 0.10 a | 5.49 ± 0.20 c |
70 °C,15 min | 65.31 ± 0.20 b | 20.55 ± 0.20 d | 7.87 ± 0.20 b | 6.27 ± 0.10 d |
80 °C,15 min | 69.57 ± 0.30 d | 18.14 ± 0.10 c | 8.19 ± 0.10 bc | 4.10 ± 0.10 a |
85 °C,15 min | 69.02 ± 0.10 e | 18.46 ± 0.20 c | 8.44 ± 0.20 c | 4.08 ± 0.20 a |
90 °C,15 min | 68.51 ± 0.40 c | 17.74 ± 0.20 b | 8.26 ± 0.10 c | 5.49 ± 0.20 c |
100 °C,15 min | 69.18 ± 0.10 de | 16.06 ± 0.30 a | 9.60 ± 0.30 d | 5.16 ± 0.10 b |
Untreated | 54.26 ± 0.10 A | 38.94 ± 0.10 F | 1.31 ± 0.10 A | 5.49 ± 0.20 E |
85 °C,10 min | 65.62 ± 0.30 B | 23.13 ± 0.10 E | 7.44 ± 0.40 D | 3.81 ± 0.10 B |
85 °C,15 min | 68.02 ± 0.10 C | 21.38 ± 0.20 D | 7.44 ± 0.20 D | 3.16 ± 0.10 A |
85 °C,20 min | 75.89 ± 0.10 D | 16.47 ± 0.20 C | 4.29 ± 0.10 B | 3.35 ± 0.30 A |
85 °C,30 min | 76.47 ± 0.20 E | 14.37 ± 0.30 A | 4.08 ± 0.20 BC | 5.08 ± 0.10 D |
85 °C,60 min | 76.21 ± 0.10 DE | 14.82 ± 0.10 B | 4.64 ± 0.30 C | 4.33 ± 0.10 C |
Molecular Mass Distribution/Da | Different Treatment Temperature | Different Time Processing |
---|---|---|
>100,000 Da | 0.88 * | 0.82 * |
10,000–100,000 Da | −0.83 * | −0.79 |
3000–10,000 Da | 0.80 | 0.36 |
<3000 Da | −0.54 | −0.65 |
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Tian, T.; Teng, F.; Zhang, S.; Qi, B.; Wu, C.; Zhou, Y.; Li, L.; Wang, Z.; Li, Y. A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates. Foods 2019, 8, 594. https://doi.org/10.3390/foods8120594
Tian T, Teng F, Zhang S, Qi B, Wu C, Zhou Y, Li L, Wang Z, Li Y. A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates. Foods. 2019; 8(12):594. https://doi.org/10.3390/foods8120594
Chicago/Turabian StyleTian, Tian, Fei Teng, Shuang Zhang, Baokun Qi, Changling Wu, Yan Zhou, Liang Li, Zhongjiang Wang, and Yang Li. 2019. "A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates" Foods 8, no. 12: 594. https://doi.org/10.3390/foods8120594
APA StyleTian, T., Teng, F., Zhang, S., Qi, B., Wu, C., Zhou, Y., Li, L., Wang, Z., & Li, Y. (2019). A Study of Structural Change during In Vitro Digestion of Heated Soy Protein Isolates. Foods, 8(12), 594. https://doi.org/10.3390/foods8120594