Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake.

With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 1:2, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced.

Biomacromolecule assembly of soy glycinin-potato starch complexes: Focus on structure, function, and applications.

The effect of the cross-linking mechanism and functional properties of soy glycinin (11S)-potato starch (PS) complexes was investigated in this study. The results showed that the binding effecting and spatial network structure of 11S-PS complexes via heated-induced cross-linking were adjusted by biopolymer ratios. In particular, 11S-PS complexes with the biopolymer ratios of 2:15, had a strongest intermolecular interaction through hydrogen bonds and hydrophobic force.