Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2025-01-12 DOI:10.1016/j.ifset.2025.103928

Jiannan Yan , Qianqian Gu , Fangxiao Xing , Jiale Gao , Jingsheng Liu , Chengbin Zhao , Hao Zhang

{"title":"Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes","authors":"Jiannan Yan , Qianqian Gu , Fangxiao Xing , Jiale Gao , Jingsheng Liu , Chengbin Zhao , Hao Zhang","doi":"10.1016/j.ifset.2025.103928","DOIUrl":null,"url":null,"abstract":"<div><div>The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103928"},"PeriodicalIF":6.3000,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425000128","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.