Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system
Fecha
2020-11
Tipo
artículo original
Autores
Salazar Villanea, Sergio
Bruininx, Erik M. A. M.
Butré, Claire I.
van der Poel, Antonius F. B.
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Processing of ingredients and diets using hydrothermal treatments can lead to negative effects on
the nutritional value of proteins, depending on the processing conditions and the matrix of the
ingredient or diet. The aim of this study was to evaluate the effects of processing temperature and
sugar type on the extent and rate of protein hydrolysis using soy protein isolate as a model system.
The experiment utilized a 3☓3 factorial design, with three repetitions per treatment, using
autoclaving temperature (not autoclaved, 100 ◦C, 120 ◦C) and type of sugar (not added, glucose,
xylose) as main factors, also evaluating the interaction between both. Limited formation of
Maillard reaction products occurred in the absence of sugars, whilst the addition of xylose
increased the formation of MRPs at all processing temperatures. Crosslinks between amino acids
(lysinoalanine, lanthionine) occurred with increasing temperatures, with sugar addition being
inhibiting. There was a significant interaction (P < 0.01) between the effects of processing
temperature and type of sugar for nitrogen solubility, the extent and rate of proteolysis. The effect
of autoclaving at 100◦C on the rate of protein hydrolysis of the samples without sugars added was
as high as the additional effect of autoclaving after the addition of sugars. In contrast, the effect of
autoclaving at 120◦C on the rate of protein hydrolysis was higher for the samples that contained
sugars, compared to those that did not had sugars added. In conclusion, the effect of sugar
addition on the extent and rate of proteolysis seems to be dependent on processing temperature,
which might indicate different protein damage mechanisms limiting enzymatic protein
hydrolysis.
Descripción
Palabras clave
Maillard reaction products, Processing, Protein hydrolysis, Soy protein isolate