Tilapia-soybean protein co-precipitates: Focus on physicochemical properties, nutritional quality, and proteomics profile.

ABSTRACT: The development of binary protein systems featuring superior nutritional properties and applied range is an interesting and challenging task in the food industry. In this study, the tilapia-soybean protein co-precipitates (TSPCs) with different mass ratios of tilapia meat and soybean meal were constructed. Results of physicochemical properties showed that the highest solubility and thermal stability values of TSPCs were 81.90 % and 90.30 °C, respectively. TSPCs have the full complement of amino acids and enhanced nutritional quality compared to tilapia protein isolate (TPI) and soybean protein isolate (SPI). TSPC_2:1 and TSPC_1:1 contained the highest levels of tryptophan, aspartic acid, glycine, histidine, and arginine relative to TPI and SPI. The in vitro prote

SUBMITTER: Liu Q 

PROVIDER: S-EPMC10869750 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature