Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions |
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Authors: | Jun-Jun Guan Tong-Bin Zhang Ming Hui Hai-Cheng Yin Ai-Yong Qiu Xiao-Ya Liu |
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Affiliation: | aCollege of Bioengineering, Henan University of Technology, Lianhua Street, Zhengzhou New & High-tech Industrial Development Zone, Zhengzhou 450001, PR China;bCollege of Science, Henan University of Technology, Lianhua Street, Zhengzhou New & High-tech Industrial Development Zone, Zhengzhou 450001, PR China;cSchool of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China;dSchool of Chemical and Material Engineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China |
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Abstract: | To investigate the mechanism of microwave-accelerated soy protein isolate (SPI)–saccharide graft reactions, we examined effects of microwave heating (MH) and water-bath heating (WH) on protein structures and reaction properties. Under high-power microwave irradiation, protein disulfide bonds were broken to cause an increase first and a decrease later in free sulfhydryl contents over time, thus inducing subunit disaggregation. And the solvent (water) exposure of hydrophobic core residues was enhanced in MH-treated SPI, which led to protein disaggregation and unfolding and much smaller aggregates in the protein solution. Calculations showed that graft reactions by MH had much lower activation energies than those by WH. Moreover, microwave can reduce the occurrence of caramelization and thus improve the graft reaction selectivity. It is seen that the microwave radiation power strongly influenced the reaction kinetics. Consequently, the results suggest that improvement of microwave-assisted SPI–saccharide graft reactions is mainly due to a thermal microwave effect and therefore the reaction mechanism could be reasonably inferred. |
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Keywords: | Microwave Soy protein isolate Saccharide Graft reactions Mechanism |
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