Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure

Abstract

High-concentration soy protein isolate was subjected to ultrasonication for viscosity reduction to assist the process of limited enzymatic hydrolysis. Ultrasonication (20 kHz, 10 min, 160 W/L) effectively reduced the viscosity of soy protein isolate at a comparatively high concentration of 14 % (w/v) and promoted the limited enzymatic hydrolysis (controlled degree of hydrolysis of 12 %) with a higher peptide yield than that of the conventional method. The correlations between substrate viscosity and peptide yield, as well as the viscosities of the resulting hydrolysates, were studied. The findings revealed positive correlations between the viscosities of the substrate and hydrolysate, underscoring the potential impact of altering substrate viscosity on the final product. Furthermore, the utilization of ultrasonic viscosity reduction-assisted proteolysis has shown its capability to improve the functional and physicochemical properties, as well as the protein structure of the hydrolysate, while maintaining the same level of hydrolysis. It is worth noting that there were significant alterations in particle size (decrease), β-sheet content (increase), β-turn content (increase), and random coil content (increase). Interestingly, ultrasonication unexpectedly impeded the degradation of molecular mass in proteins during proteolysis, while increasing the hydrophobic properties of the hydrolysate. These findings aligned with the observed reduction in bitterness and improvement in emulsifying properties and water-holding capacity.

Keywords

• Viscosity reduction
• Soy protein isolate
• Ultrasound pre-treatment
• Limited enzymatic hydrolysis
• Functional properties
• Protein structure