Effect of ohmic heating-assisted glycation reaction on the properties of soybean protein isolate-chitosan complexes.

Abstract

The purpose of this study was to investigate the progress of glycation reaction reactions by conventional heating and ohmic heating (OH) treatment, and the effect of different electric field intensities on the structure, physical and chemical and functional properties of glycosylated proteins. The findings demonstrated that OH treatment was more efficacious than conventional heating in reducing the free amino group and increasing the absorbance at 420 nm. Concurrently, the α-helix and β-sheet content of soy protein isolate (SPI)-chitosan (CS) complexes exhibited a reduction to 18.01 % and 28.67 %, respectively, while the UV absorption peak demonstrated an increase in conjunction with the escalation of electric field intensity. When the electric field intensity was 6 V/cm, the emulsification activity index and emulsion stability index of SPI-CS complexes were found to be 95.52 m²/g and 55.60 min, respectively. The foaming capacity and foaming stability were found to be 148.33 % and 115.59 % respectively, while the solubility was also up to 91.37 %. Additionally, the air/water interface properties demonstrated a notable enhancement. The functional properties of the complexes were demonstrably enhanced following the application of an OH treatment. The aforementioned statement provided a theoretical foundation for the implementation of OH treatment.