Physicochemical and functional property of the Maillard reaction products of soy protein isolate with L‐arabinose/D‐galactose

Abstract

AbstractBACKGROUNDSoy protein isolate (SPI) is widely used in the food industry because of its nutritional and functional properties. During food processing and storage, the interaction with co‐existing sugars can cause changes in the structural and functional properties of SPI. In this study, SPI–l‐arabinose conjugate (SPI:Ara) and SPI–d‐galactose conjugate (SPI:Gal) were prepared using Maillard reaction (MR), and the effects of five‐carbon/six‐carbon sugars on the structural information and function of SPI were compared.RESULTSMR unfolded and stretched the SPI, changing its ordered conformation into disorder. Lysine and arginine of SPI were bonded with the carbonyl group of sugar. The MR between SPI and l‐arabinose has a higher degree of glycosylation compared to d‐galactose. MR of SPI enhanced its solubility, emulsifying property and foaming property. Compared with SPI:Ara, SPI:Gal exhibited better aforementioned properties. The functionalities of amphiphilic SPI were enhanced by MR, SPI:Gal possessed better hypoglycemic effect, fat binding capacity and bile acid binding ability than SPI:Ara. MR endowed SPI with enhanced biological activities, SPI:Ara showed higher antioxidant activities, and SPI:Gal exhibited stronger antibacterial activities.CONCLUSIONOur work revealed that l‐arabinose/d‐galactose exhibited different effects on the structural information of SPI, and further affected its physicochemical and functional property. © 2023 Society of Chemical Industry.