Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking

Arzeni, 2012, Comparative study of high intensity ultrasound effects on food proteins functionality, Journal of Food Engineering, 108, 463, 10.1016/j.jfoodeng.2011.08.018 Batista, 2005, Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques, International Journal of Biological Macromolecules, 36, 135, 10.1016/j.ijbiomac.2005.04.003 Ben-Harb, 2018, The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments, Food Hydrocolloids, 77, 75, 10.1016/j.foodhyd.2017.09.022 Bi, 2022, Effect of low-frequency high-intensity ultrasound (HIU) on the physicochemical properties of chickpea protein, Food Research International, 159, 10.1016/j.foodres.2022.111474 Bi, 2020, Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel, Journal of Food Engineering, 277, 10.1016/j.jfoodeng.2020.109923 Chen, 2022, Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement, Food Hydrocolloids, 128, 10.1016/j.foodhyd.2022.107547 Chen, 2016, Gel properties of SPI modified by enzymatic cross-linking during frozen storage, Food Hydrocolloids, 56, 445, 10.1016/j.foodhyd.2016.01.001 Dominguez, 2021, Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products, Current Opinion in Food Science, 37, 135, 10.1016/j.cofs.2020.10.005 Dong, 2021, Development and characterization of nanops formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer, LWT-Food Science and Technology, 152, 10.1016/j.lwt.2021.112385 Elmalimadi, 2017, The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties, Journal of Food Processing and Preservation, 41, 10.1111/jfpp.13207 Fang, 2021, Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanops and encapsulating resveratrol, Food Hydrocolloids, 111, 10.1016/j.foodhyd.2020.106250 Fang, 2021, Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106474 Gan, 2022, Preparation and properties of salecan-soy protein isolate composite hydrogel induced by thermal treatment and transglutaminase, International Journal of Molecular Sciences, 23, 9383, 10.3390/ijms23169383 Gao, 2021, The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis, Food Hydrocolloids, 120, 10.1016/j.foodhyd.2021.106954 Ge, 2023, Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study, Food Research International, 163, 10.1016/j.foodres.2022.112134 Huang, 2022, Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase, Food Science and Nutrition, 10, 772, 10.1002/fsn3.2706 Huang, 2022, Effect of heat treatment on the nonlinear rheological properties of acid-induced soy protein isolate gels modified by high-pressure homogenization, LWT-Food Science and Technology, 157, 10.1016/j.lwt.2022.113094 Huang, 2022, Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes, Food Chemistry-X, 16, 10.1016/j.fochx.2022.100508 Jiang, 2009, Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes, Journal of Agricultural and Food Chemistry, 57, 7576, 10.1021/jf901585n Jiang, 2017, Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments, Ultrasonics Sonochemistry, 38, 835, 10.1016/j.ultsonch.2017.03.046 Jiang, 2022, A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin, Food Chemistry, 393, 10.1016/j.foodchem.2022.133358 Jiang, 2021, Effect of acid/alkali shifting on function, gelation properties, and microstructure of Mesona chinensis polysaccharide-whey protein isolate gels, Food Hydrocolloids, 117, 10.1016/j.foodhyd.2021.106699 Jiang, 2018, A pH shift approach to the improvement of interfacial properties of plant seed proteins, Current Opinion in Food Science, 19, 50, 10.1016/j.cofs.2018.01.002 Jiang, 2010, pH Shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions, Journal of Agricultural and Food Chemistry, 58, 8035, 10.1021/jf101045b Kamani, 2022, Functional modification of grain proteins by dual approaches: Current progress, challenges, and future perspectives, Colloids and Surfaces B: Biointerfaces, 211, 10.1016/j.colsurfb.2021.112306 Li, 2023, Impact of pH and temperature on whey protein-proanthocyanidin interactions and foaming properties, Food Hydrocolloids, 134, 10.1016/j.foodhyd.2022.108100 Li, 2020, Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate, Food Chemistry, 325, 10.1016/j.foodchem.2020.126921 Li, 2022, Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate, Food Hydrocolloids, 127, 10.1016/j.foodhyd.2022.107506 Lopes-da-Silva, 2019, Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide, Food Chemistry, 294, 216, 10.1016/j.foodchem.2019.05.039 Lv, 2023, Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility, Food Hydrocolloids, 135, 10.1016/j.foodhyd.2022.108223 Ma, 2020, Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment, Food Hydrocolloids, 108, 10.1016/j.foodhyd.2020.106056 Muneer, 2018, Impact of pH modification on protein polymerization and structure-function relationships in potato protein and wheat gluten composites, International Journal of Molecular Sciences, 20, 58, 10.3390/ijms20010058 Peyrano, 2019, Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions, LWT-Food Science and Technology, 109, 406, 10.1016/j.lwt.2019.04.048 Qazanfarzadeh, 2021, Secalin enzymatically cross-linked by either papain and N-acetyl-dl-homocysteine thiolactone or transglutaminase: Improving of protein functional properties and film manufacturing, Food Hydrocolloids, 120, 10.1016/j.foodhyd.2021.106912 Qin, 2016, Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment, Ultrasonics Sonochemistry, 31, 590, 10.1016/j.ultsonch.2016.02.010 Qin, 2016, Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures, Journal of the Science of Food and Agriculture, 96, 3559, 10.1002/jsfa.7541 Radotic, 2016, Fluorescence and phosphorescence of tryptophan in peptides of different length and sequence, Journal of Photochemistry and Photobiology, B: Biology, 157, 120, 10.1016/j.jphotobiol.2016.02.011 Shen, 2021, Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate, Food Hydrocolloids, 117, 10.1016/j.foodhyd.2021.106686 Stanciuc, 2016, pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties, International Journal of Biological Macromolecules, 93, 572, 10.1016/j.ijbiomac.2016.09.025 Sui, 2018, Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions, Food Chemistry, 245, 871, 10.1016/j.foodchem.2017.11.090 Sui, 2021, Soy protein: Molecular structure revisited and recent advances in processing technologies, Annual Review of Food Science and Technology, 12, 119, 10.1146/annurev-food-062220-104405 Tan, 2021, Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates, Journal of Food Engineering, 306, 10.1016/j.jfoodeng.2021.110622 Tian, 2020, Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates, Ultrasonics Sonochemistry, 68, 10.1016/j.ultsonch.2020.105202 Wang, 2022, A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability, Food Hydrocolloids, 131, 10.1016/j.foodhyd.2022.107737 Wang, 2018, Heating-aided pH shifting modifies hemp seed protein structure, cross-linking, and emulsifying properties, Journal of Agricultural and Food Chemistry, 66, 10827, 10.1021/acs.jafc.8b03901 Wang, 2022, Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate, Food Hydrocolloids, 124, 10.1016/j.foodhyd.2021.107351 Wang, 2023, Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate, Food Hydrocolloids, 134, 10.1016/j.foodhyd.2022.108049 Wang, 2020, Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate, LWT-Food Science and Technology, 131, 10.1016/j.lwt.2020.109812 Wen, 2020, Deciphering the structural network that confers stability to high internal phase pickering emulsions by cross-linked soy protein microgels and their in vitro digestion profiles, Journal of Agricultural and Food Chemistry, 68, 9796, 10.1021/acs.jafc.0c03586 Wu, 2022, Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: A review, Food Chemistry, 372, 10.1016/j.foodchem.2021.131332 Wu, 2023, Preparation, characterization, and foaming properties of soy protein nanops by the cross-linking reaction induced by microbial transglutaminase, Food Hydrocolloids, 140, 10.1016/j.foodhyd.2023.108627 Xia, 2017, Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin, Food Research International, 100, 268, 10.1016/j.foodres.2017.08.059 Xue, 2013, Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction, Food Research International, 51, 490, 10.1016/j.foodres.2013.01.012 Yang, 2020, Enhanced hydrophobicity of soybean protein isolate by low-pH shifting treatment for the sub-micron gel ps preparation, Industrial Crops and Products, 151, 10.1016/j.indcrop.2020.112475 Yang, 2023, Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure, Food Hydrocolloids, 135, 10.1016/j.foodhyd.2022.108200 Yildiz, 2023, A new approach to enhance quinoa protein nano-aggregates: Combined pH shifting - high pressure homogenization, Food Chemistry, 415, 10.1016/j.foodchem.2023.135800 Yuan, 2023, Formation of mucus-permeable nanops from soy protein isolate by partial enzymatic hydrolysis coupled with thermal and pH-shifting treatment, Food Chemistry, 398, 10.1016/j.foodchem.2022.133851 Yu, 2021, Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties, LWT-Food Science and Technology, 151, 10.1016/j.lwt.2021.112094 Zhang, 2022, Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel, Food Hydrocolloids, 131, 10.1016/j.foodhyd.2022.107782 Zhang, 2021, The development history and recent updates on soy protein-based meat alternatives, Trends in Food Science & Technology, 109, 702, 10.1016/j.tifs.2021.01.060 Zhang, 2015, Tough biohydrogels with interpenetrating network structure by bienzymatic crosslinking approach, European Polymer Journal, 72, 717, 10.1016/j.eurpolymj.2014.12.038 Zhang, 2021, Dynamic bonds enable high toughness and multifunctionality in gelatin/tannic acid-based hydrogels with tunable mechanical properties, Soft Matter, 17, 9399, 10.1039/D1SM01201K Zhang, 2020, Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels, Food Chemistry, 318, 10.1016/j.foodchem.2020.126421 Zhao, 2021, Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate, Food Bioscience, 39, 10.1016/j.fbio.2020.100827 Zhu, 2021, Strong and elastic pea protein hydrogels formed through pH-shifting method, Food Hydrocolloids, 117, 10.1016/j.foodhyd.2021.106705