This study was conducted to formulate a conjugate of soy protein isolate (SPI) and peach gum (PG) with improved functional properties, interacting at mass ratios of 1:1, 1:2, 1:3, 2:1, and 2:3 by Maillard reaction via wet heating method. Conjugation efficiency was confirmed by grafting degree (DG) and browning index (BI). Results indicated that DG increased with increasing concentration of PG, and decreased with increasing pH, whereas no remarkable change was observed with increasing reaction time. The conjugates were optimized at a ratio of 1:3. SDS-PAGE confirmed conjugate formation, Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) verified conjugate secondary structural changes, and scanning electron microscopy (SEM) indicated significant overall structural changes. The functional properties, solubility, emulsifying stability, water holding, foaming, and antioxidant activity were significantly improved. This study revealed the wet heating method as an effective approach to improve the functional properties of soy protein.

中文翻译：

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湿热美拉德反应大豆分离蛋白-桃胶缀合物的制备、表征及功能评价


本研究的目的是配制具有改进功能特性的大豆分离蛋白 (SPI) 和桃胶 (PG) 的缀合物，以 1:1、1:2、1:3、2:1 和 2 的质量比相互作用： 3.通过湿热法进行美拉德反应。接合效率通过接枝度（DG）和褐变指数（BI）来确定。结果表明，DG随着PG浓度的增加而增加，随着pH的增加而减少，而随着反应时间的增加，没有观察到明显的变化。缀合物以 1:3 的比例进行优化。 SDS-PAGE 证实了缀合物的形成，傅里叶变换红外光谱 (FTIR) 和圆二色性 (CD) 验证了缀合物二级结构的变化，扫描电子显微镜 (SEM) 表明了显着的整体结构变化。其功能性能、溶解性、乳化稳定性、保水性、起泡性、抗氧化活性均显着提高。这项研究表明湿加热方法是改善大豆蛋白功能特性的有效方法。