Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel

Mingyu He; Meng Zhang; Tian Gao; Zengnan Liu; Le Chen; Yue Liu; Yuyang Huang; Fei Teng; Yang Li

doi:10.1016/j.ijbiomac.2023.125104

Fabrication and characterization of succinylated and glycosylated soy protein isolate and its self-assembled nanogel

Int J Biol Macromol. 2023 Jul 31:244:125104. doi: 10.1016/j.ijbiomac.2023.125104. Epub 2023 May 29.

Authors

Mingyu He¹, Meng Zhang¹, Tian Gao¹, Zengnan Liu², Le Chen¹, Yue Liu¹, Yuyang Huang³, Fei Teng⁴, Yang Li⁵

Affiliations

¹ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
² College of Animal Science and Technology, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
³ College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China.
⁴ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: tengfei@neau.edu.cn.
⁵ College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: yangli@neau.edu.cn.

PMID: 37257536
DOI: 10.1016/j.ijbiomac.2023.125104

Abstract

In this study, we used succinic anhydride (SA) acylation and dextran (DX) glycosylation modified soybean isolate protein (SPI) to develop self-assembled SPI-SA-DX adduct-based nanogels. Degree of modification, SDS-PAGE, and FT-IR studies showed that the amino group of the SPI was replaced by hydrophilic dextran and succinic acid carboxyl groups. Dextran chain and anhydride group attachment to the soybean protein surface enhanced hydrophilicity and spatial site blocking. Modification-induced protein structure unfolding, free sulfhydryl groups to be converted to disulfide bonds, and reduced surface hydrophobicity (H₀). H₀ was lowest at 33,750 ± 1008.29 when SA content = 10 % protein content (SPI-SA₃-DX). The nanometer gel based on SPI-SA₃-DX had the maximum turbidity and clear transparent solution without precipitation. Its particle size and polymer dispersibility index (PDI) were also the smallest, with values of (106.87 ± 4.51) nm and 0.21 ± 0.009, respectively. Transmission electron microscopy showed that nanogels had subspherical shell-core structures. Nanogels were stable under different pH, ionic strength, high temperature, and storage conditions.

Keywords: Glycosylation; Nanogels; Soy protein isolate; Stability; Succinylation.

MeSH terms

Dextrans* / chemistry
Glycosylation
Hydrophobic and Hydrophilic Interactions
Nanogels
Soybean Proteins* / chemistry
Spectroscopy, Fourier Transform Infrared

Substances

Soybean Proteins
polyethylene glycol polyethyleneimine nanogel
Nanogels
Dextrans