Work

Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment

Year: 2026

Type: article

Abstract: The complementarity of plant proteins from various sources could achieve higher nutritional value to satisfy the requirement of replacing animal proteins. Therefore, it was very important to seek efficient and convenient approaches to fabricate highly soluble protein composites. In this study, macadamia protein-soybean protein (SP-MP′) composites were fabricated by alkaline-thermal treating at different ratio of 1:0.5, 1:1, and 1:2, then the nitrogen solubility index, particle characteristic, structure and emulsifying properties of SP-MP′ composites were investigated. The nitrogen solubility indexes of SP-MP′ composites were higher than 80%, and less smaller insoluble aggregates were observed by scanning electron microscopy. SP-MP′ composites exihibited high ζ-potential values, which were higher than -50 mV. SDS-PAGE analysis found that both subunits of individually alkaline-thermal treated macadamia protein (MP′) and soybean protein (SP′) were presented in SP-MP′ composites. The intensity of intrinsic fluorescence and surface hydrophobicity of SP-MP′ composites indicated the interactions between macadamia protein and soybean protein. SP-MP′ composites presented higher emulsification ability and stability, and uniform oil droplet distributions of emulsions prepared by SP-MP′ composites were observed by optical microscope. The findings suggested that high soluble SP-MP′ composites was successfully fabricated, which has great potential as ingredients to manufacture nutritional plant protein beverage.

Source: Foods

DOI: 10.3390/foods15030497