Linoleic acid and heat synergistically promote the aggregation of soybean proteins and the preliminary study of molecular interaction

The nutritional and functional properties of soybean proteins make them commonly utilized in food applications. However, their aggregation behavior during processing needs to be further understood. This study investigated the effect of linoleic acid and heat on the aggregation of soybean proteins. Native-PAGE of soymilk subjected to different temperature (25–100 °C) and linoleic acid concentration (0–25 mL/100 mL) revealed a synergistic effect of heat and linoleic acid in promoting the aggregation of soybean proteins. The reduced and non-reduced SDS-PAGE indicated that the 10 mL/100 mL linoleic acid and heating at 85 °C enhanced the aggregation of proteins by facilitating the formation of disulfide bonds. Molecular docking and dynamics simulations were employed to explore the underlying mechanisms. The simulations demonstrated that 85 °C heating and linoleic acid increased the likelihood of disulfide bond formation in soybean proteins. These findings provide new insights into the factors affecting the aggregation of soybean proteins and give guidance on the development of soybean products, such as Tofu and Yuba, that are rich in linoleic acid. • Linoleic acid and heat synergistically promote the aggregation of soybean proteins. • LA impacts soybean protein aggregation by fostering disulfide bond generation. • Computer simulations reveal that LA promotes the exposure of protein sulfhydryl groups.