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May. 2023
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JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(9): 53-59.
ZHU Ying, HUANG Yuyang, LIU Linlin, et al. Effect of Heat Treatment on the Interaction Mechanism and Digestibility of Soybean Protein Isolate-Curcumin[J]. Science and Technology of Food Industry, 2023, 44(9): 53−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030297
Citation: ZHU Ying, HUANG Yuyang, LIU Linlin, et al. Effect of Heat Treatment on the Interaction Mechanism and Digestibility of Soybean Protein Isolate-Curcumin[J]. Science and Technology of Food Industry, 2023, 44(9): 53−59. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030297
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Effect of Heat Treatment on the Interaction Mechanism and Digestibility of Soybean Protein Isolate-Curcumin

doi: 10.13386/j.issn1002-0306.2022030297

  • College of Food Engineering of Harbin University of Commerce/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China

  • Received Date: 25 Mar 2022
  • Issue Publish Date: 01 May 2023
    Abstract
  • The effects of different heat treatment temperatures (75, 80, 85, 90, 95 ℃) on the embedding rate, particle size, zeta, secondary structure, tertiary structure and its digestibility in vitro of soybean protein isolate-curcumin complexes were studied in order to explore the structure and interaction mechanism of complexes. The results showed that heat treatment at 85 ℃ was the best to combine soybean protein isolate with curcumin. Meanwhile, the embedding rate reached 89.13%, the particle size was 163.33 nm, and the potential value was −24.30 mV. The total sulfhydryl group and surface hydrophobicity of complex reached the maximum, 3.82 μmol/g and 3814±20, which indicated that the protein structure was stretch to stable and interact with curcumin to improve the digestibility in vitro. It was also concluded that the binding effect of soybean protein isolate and curcumin was enhanced by heat treatment. The result would be beneficial to the innovation and development of soybean protein isolate and curcumin complex.

     

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