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<p>This study investigates the effect of bacterial cellulose combined with pH shifting treatment to enhance the gel characteristics of soybean protein isolate (SPI). The textural test and moisture distribution analysis indicated that the heat-induced gel of SPI with bacterial cellulose combined pH = 2 shifting treatment exhibited the highest stress at fracture (4622&#xa0;Pa), the shortest T21 relaxation time (245.28 ms), and the lowest proportion of T22 (15.25%). Fourier transform infrared spectroscopy revealed that the combination of bacterial cellulose and pH = 2 shifting treatment resulted in a blue shift of the amide I band in the molecular conformation of SPI. This was accompanied by a significant decrease in α-helix content (18.16%) and an increase in β-sheets content (45.20%). These findings indicate that the bacterial cellulose and pH shifting treatment promote the unfolding of SPI’s secondary structure during the thermal process. Microstructure images observed that the three-dimensional gel networks of the control exhibited numerous solid block structures. This observation suggested that natural SPI did not fully unfold its molecular conformation during the heating process, preventing complete interaction with surrounding protein particles during the subsequent formation of gel networks. The three-dimensional gel networks of the group with bacterial cellulose combined pH = 2 shifting treatment displayed a homogeneous porous sponge-like structure. Under the pH = 2 condition, SPI acquired similar charges and transitioned from a compact solid structure to a loose molten globule state, which promotes the aggregation of hydrophobic groups during the thermal process. In addition, bacterial cellulose acts as a bridge to facilitate the cross-linking of neighboring protein groups and forms a dense gel network structure.</p>

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Enhancement of gel characteristics in soybean protein isolate through the bacterial cellulose combined with pH shifting treatment

  • 期刊论文

  • 发表日期：

    2025年4月10日

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  • Jiaxin Zhao,
  • Jiaoqiong Liu,
  • Sunhui Yan,
  • Cheng Luo,
  • Yinji Chen,
  • Chao Ding,
  • Xinbo Zhuang

摘要

This study investigates the effect of bacterial cellulose combined with pH shifting treatment to enhance the gel characteristics of soybean protein isolate (SPI). The textural test and moisture distribution analysis indicated that the heat-induced gel of SPI with bacterial cellulose combined pH = 2 shifting treatment exhibited the highest stress at fracture (4622 Pa), the shortest T21 relaxation time (245.28 ms), and the lowest proportion of T22 (15.25%). Fourier transform infrared spectroscopy revealed that the combination of bacterial cellulose and pH = 2 shifting treatment resulted in a blue shift of the amide I band in the molecular conformation of SPI. This was accompanied by a significant decrease in α-helix content (18.16%) and an increase in β-sheets content (45.20%). These findings indicate that the bacterial cellulose and pH shifting treatment promote the unfolding of SPI’s secondary structure during the thermal process. Microstructure images observed that the three-dimensional gel networks of the control exhibited numerous solid block structures. This observation suggested that natural SPI did not fully unfold its molecular conformation during the heating process, preventing complete interaction with surrounding protein particles during the subsequent formation of gel networks. The three-dimensional gel networks of the group with bacterial cellulose combined pH = 2 shifting treatment displayed a homogeneous porous sponge-like structure. Under the pH = 2 condition, SPI acquired similar charges and transitioned from a compact solid structure to a loose molten globule state, which promotes the aggregation of hydrophobic groups during the thermal process. In addition, bacterial cellulose acts as a bridge to facilitate the cross-linking of neighboring protein groups and forms a dense gel network structure.