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Cited by 16Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties

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Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction

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Li, Gaolin, Tao, Ran, Sun, Yufeng, Wang, Lili, Li, Yurui, Fan, Bei, Wang, Fengzhong·2024·Foods
DOI 10.3390/foods13050738PMC PMC10931305
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Abstract

Gelation, as an important functional property of soy protein isolate (SPI), can be improved by some green technologies in food manufacturing, including ultrasound, ultrahigh pressure and microwave treatments. This work investigated the effect of an alkaline solubilisation step in SPI extraction combined with sonication on protein properties. The TGase-induced gel of the modified SPI was prepared to explore the effect of ultrasound on gel properties, including structures, strength, water-holding capacity and rheological properties. Additionally, the differences between traditional ultrasound modification of SPI and current modification methods were analyzed. The results showed that the ultrasonication-assisted extraction method could result in a significant increase in extraction rate from 24.68% to 42.25%. Moreover, ultrasound-assisted modification of SPI gels induced with transglutaminase (TGase) exhibited significant improvement in mechanical properties, such as texture, water-holding capacity and rheological properties, In particular, SPI extracted at 400 W ultrasound intensity for 180 s showed the best overall performance in terms of gel properties. Our method efficiently uniformizes gel structure, enhancing mechanical properties compared to conventional ultrasound methods, which reduced energy consumption and costs. These findings provide insights into the production of high-gelation SPI in food manufacturing.

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  • SPI subjected to ultrasound at 400 W for 180 s during alkaline solubilization achieved optimal gelation performance.

    “The results indicated that SPI subjected to ultrasound at 400 W for 180 s during alkaline solubilization achieved optimal gelation performance.”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Li, Tao, et al. (2024)

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Cited by

Sorted by citations

Metadata

Authors
Li, G., Tao, R., Sun, Y., Wang, L., Li, Y., Fan, B., & Wang, F.
Affiliations
  • Institute of Food Science and Technology (CN)
  • Ministry of Agriculture and Rural Affairs (CN)
Corresponding author
  • Fan, Bei
  • Wang, Fengzhong
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2024-02-28
Volume
13
Issue
5
Pages
738
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods13050738
PMC
PMC10931305
OpenAlex
W4392232167
Cited by
16
References
2
Citations by year
2026: 7 · 2025: 7 · 2024: 2
FWCI
2.70
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • SSRN Electronic Journal (acceptedVersion)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Funders
  • Municipal Programs for Scientific and Technological Project of Tiemenguan City (2023GG2401, CARS-04, 2003AD150016)
  • China Agriculture Research System (2023GG2401, CARS-04, 2003AD150016)
  • Yunnan Province Key Research and Development Plan (2023GG2401, CARS-04, 2003AD150016)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
soy protein isolate, transglutaminase cross-linking, ultrasound-assisted extraction, protein gelation, alkaline solubilization, sonication, water holding capacity, gel texture, rheological properties, extraction yield

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