数字农科院2.0

Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications

文献类型： 外文期刊

作者： Miao Hu;Weimin Meng;Xin Jiang;Bei Fan;Fengzhong Wang;Shuying Li

作者机构：

关键词： Aggregation behavior;Functional properties;Heat aggregation mechanism;Heat treatment;Soybean protein isolate

期刊名称： Trends in Food Science and Technology

ISSN： 0924-2244

年卷期： 2025 年 166 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Soybean protein isolate (SPI) is a widely recognized plant-based protein, valued for its nutritional benefits, functional properties, and low environmental impact. As the demand for sustainable proteins rises, understanding SPI's behavior under heat treatment is vital for expanding its use in food products such as beverages, processed meats, and meat analogs. Scope and approach: This review explores the mechanism of SPI's thermal aggregation at the subunit level and its impact on solubility, emulsification, and gelation. By integrating structural protein theories, such as the funnel energy landscape, with experimental findings, it addresses protein-subunit interactions during heat-induced aggregation and examines its influence on SPI's performance in food systems. Key findings: Heat treatment causes SPI proteins to unfold and aggregate through both covalent and non-covalent interactions, affecting its functional properties. Moderate heating enhances solubility and emulsification, while excessive heat reduces solubility and induces unwanted aggregation. Subunit-specific interactions, particularly between β and B subunits, govern aggregate structure and size, influencing gel network formation and viscoelastic properties in SPI-based systems. Conclusion: Understanding SPI's heat-induced aggregation is essential for optimizing its functionality in food applications. Controlled heating can enhance its use in beverages and meat analogs, while excessive heat may reduce its effectiveness. Future studies should focus on refining heat-processing parameters and employing innovative technologies to fully leverage SPI's potential in sustainable food development.

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