Food Hydrocoll. Effects of different β-conglycinin subunit-deficient soybean varieties on the structure and rheology of stable foams

Based on various factors such as sustainable environmental development, biosecurity and limited options for vegetarians, the demand for replacing animal protein with vegetable protein to form foam is rapidly increasing, among which soy protein isolate (SPI) is often introduced into foam system foods China-Israel increases the added value of SPI and extends the development of the industrial chain to improve economic value and environmental benefi.

Li Jiaxin from the School of Food Science and Engineering, Jilin Agricultural University, and the Processing Laboratory of National Soybean Industry Technology System , et a.

, α-lack SPI, and (α+α′)-lack) on foam microstructure, foaming properties and rheological propertie.

The research results were published in Food Hydrocolloids on April 25, 2022 under the title "Structure and rheology of foams stabilized by different soybean varieties deficient in β-conglycinin subunits trimers.

Professor Yu Hansong from the School of Food Science and Engineering of Jilin Agricultural University and the Processing Laboratory of National Soybean Industry Technology System is the corresponding author of this articl.

The results showed that different β-conglycinin subunit-deficient soybean varieties (Wild SPI, α′-lack SPI, α-lack SPI, and (α+α′)-lack) had significant effects on the foam microstructu.

The microstructure indicated that the different composition of β-conglycinin subunits has an effect on the secondary structure and functional properties of S.

The microscopic network structure of α′-lack SPI is the most dense and ordered among the four varieti.

There are a large number of droplet-shaped protein spindles on the inner wall of the honeycomb structure, forming a dense protein membra.

It was shown that the α′ subunit in the α′-lack SPI can generate fine bubbles with high stabili.

On the contrary, the honeycomb structure of (α+α′)-lack is loose and disordered, and the porosity is the large.

Foaming activity and foam stability are important indicators for testing foaming performan.

Foaming activity refers to the ability to generate foam and is usually a measure of the maximum volume of fo.

However, foam stability is generally a measure of how high a foam falls over a period of time or the time it takes for a foam to fall to a certain heig.

In the foaming active group, the foam volume of α'-lack SPI was much higher than that of (α+α')-lack SPI ( p < 05), indicating that α'-lack SPI had the strongest foaming abili.

However, Wild SPI also showed relatively stable foaming abili.

Meanwhile, in the foam stability group, the foam stability of α'-lack SPI was the highest at 81
In contrast, the (α+α')-lack SPI was only 604% ( p < 0
Combining the two indicators shows that α'-lack SPI has good foaming properti.

The first time sweep experiment monitored the changes in storage modulus (G') and loss modulus (G'') at the protein-membrane interface for 3600.

Both Wild SPI and α'-lack SPI showed G''>G' at the initial stage of adsorpti.

At this time, the interface is dominated by viscosity and is in the early stage of foaming behavi.

G'>G'' for α'-lack SPI and (α+α')-lack SPI, indicating that the interface has been dominated by elastici.

The G' and G'' of α'-lack SPI increased continuously with the increase of adsorption time, which may be due to the hydrophobic interaction between protein molecules at the interfa.

The protein strain adsorption layer analysis showed that α-lack SPI, α'-lack SPI and (α+α')-lack SPI showed almost the same trend in the air-water interface adsorption layer, only Wild SPI at 1% and 1% fluctuated brief.

The interface of the α'-lack SPI recovered the fastest in the first time sweep test and was always in equilibri.

Overall, α'-lack SPI has good foaming activity and foam stability, which can give plant-based foam system food an ideal sta.

While reducing the ecological burden and providing vegetarians with more dietary choices, this study lays the foundation for the production of natural green plant-based active agents with superior foaming properties, thereby increasing the added value of soybean protein isolate and extending the development of the industrial cha.

Improve economic value and environmental benefi.

Expert introduction

Yu Hansong, member of the Communist Party of China, .


, Deputy Dean/.


Supervisor of the School of Food Science and Engineering, Jilin Agricultural Universi.

He graduated from Jilin University with a .


in Biochemistry and Molecular Biology, and obtained a .


Cooperative research on deep processing of produc.

Member of the Expert Committee of the Global Alliance for Science and Technology (UNIDO Global Innovation Network Project Expert Committee), Director/Executive Expert/Post Scientist of the National Soybean Industry Technology System Processing Research Office, Deputy Secretary-General of the Economic Branch of the National Agricultural Technology Promotion Association, National Special Purpose Secretary General of Soybean Industry Alliance, Vice Chairman of Modern Agricultural Industry Technology System, Member of Youth Working Committee of China Food Science and Technology Society, Member of Agricultural Products Processing Standardization Technical Committee of Ministry of Agriculture and Rural Affairs, Expert of China Soybean Products Association, and professional competence of soy products practitioners of China Soybean Products Association Deputy head of the expert working group for grade certification, advanced scientific and technological worker of China Soybean Association, executive director of Jilin Food Association, and vice chairman of Jilin Agricultural University Youth Science and Technology Associati.

The leader of the leading team of Changbai Mountain in Jilin Province, the outstanding talents (team) of young and middle-aged scientific and technological innovation and entrepreneurship in Jilin Province, the fourth batch of top-notch innovative talents in Jilin Province, and the young pioneers (pacemen) of Changchun in the new e.

In the past five years, he has presided over the National Agricultural Industry Technology System, the National Natural Science Foundation of China, the National Science and Technology Support Major Project, the National Ministry of Agriculture 948 Project and other major national and Jilin Province key research projects and key projects, as well as the "Double Ten" in Changchun Ci.

About the first author

Li Jiaxin, member of the Communist Party of China, master student of Jilin Agricultural University, his research direction is the deep processing and high-value utilization of soybean by-produc.

Written by the team of Professor Yu Hansong, College of Food Science and Engineering, Jilin Agricultural Universi.
Editor/Editor-in-charge: Zhang Ruim.
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