Abstract
[Objective] To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods. [Methods] Based on the glycosylation reaction, the processing conditions for glucose -mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS -PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR ), foaming stability, surface hydrophobicity, and oil -holding capacity. [Results] The optimal glycosylation conditions were a protein -to-glucose mass ratio (mprotein∶mglucose ) of 1∶1, a treatment time of 2 h, a temperature of 75 ℃, and pH 8. Glycosylation did not alter the primary structure of soybean lipophilic proteins;however, the contents of α-helix and β-sheet structures decreased. The infrared absorption peaks shifted to higher wavenumbers, and the ultraviolet absorption intensity decreased. Glycosylation significantly reduced protein surface hydrophobicity, while significantly enhancing foaming stability, emulsifying stability, and oil -holding capacity. [Conclusion] Under appropriate conditions, glycosylation modification of soybean lipophilic proteins can significantly improve their emulsifying stability. |
Publication Date
10-21-2026
First Page
180
Last Page
188
DOI
10.13652/j.spjx.1003.5788.2025.80943
Recommended Citation
Xianghui, Zhou; Chang, Liu; Gaoge, Meng; Guangyao, Yuan; Qiuhui, Zhang; and Yongsheng, Zhang
(2026)
"Optimization of glycosylation modification and functional properties of soybean lipophilic proteins,"
Food and Machinery: Vol. 42:
Iss.
9, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2025.80943
Available at:
https://www.ifoodmm.cn/journal/vol42/iss9/20
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