Synergistic modification of soy protein as plant-based molecular emulsifiers by enzymatic hydrolysis and heat-assisted pH shifting.

ABSTRACT: This study developed a synergistic approach combining enzymatic hydrolysis and heat-assisted pH-shifting to enhance the emulsification-related functionalities of soy protein isolate (SPI), in order to design plant-based molecular emulsifiers for applications in low-viscosity food emulsions requiring finely dispersed droplets. Trypsin outperformed pepsin at enhancing the emulsifying-related properties of SPI due to specifically cleaving peptide bonds, leading to more significant exposure of hydrophobic domains and disruption of protein aggregates. The subsequent alkaline pH-shifting (pH 10) further dissociated protein aggregates and improved the functional properties of SPI hydrolysates, while acidic pH-shifting (pH 2) caused substantial protein reaggregation and much reduced functionalitie

SUBMITTER: Ding Y 

PROVIDER: S-EPMC12861298 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature