Enhancement of Emulsifying Activity in Soy-Protein-Based Products by Partial Substitution with Zein Hydrolysates and Transglutaminase Addition

Partially substituting other proteins in soy-protein-based products is an effective method to meet nutritional and application requirements. However, the emulsifying properties of soybean protein isolates (SPI) when partially substituted with zein hydrolysates (ZH) remain unknown. In the present work, protein blend (0 h-SPI/ZH) from SPI and ZH with a ratio of 3.5: 1 (<i>w</i>/<i>w</i>) was treated by transglutaminase (TGase) for 0, 0.5, 1.0, and 1.5 h, respectively. SDS-PAGE analysis results indicate protein polymers were generated in SPI/ZH conjugates. Emulsifying activity of the conjugates (1.5 h-SPI/ZH) was significantly increased from 23.69 to 28.13 m² g^-1 in comparison with SPI, and there was no statistically significant difference (<i>p</i> < 0.05) in emulsion stability. The apparent viscosity, surface hydrophobicity of the SPI/ZH conjugates were significantly increased. Emulsion droplet size and zeta potential stabilized by 1.5 h-SPI/ZH were also increased; the values were 64.73 to 80.79 r.nm and -21.8 to -29.9 mV, respectively. CLSM results indicate that 1.5 h-SPI/ZH conjugates stabilized the emulsion and had a thicker adsorption layer. Overall, high values of negative zeta potential and suitable molecular weight distribution of the SPI/ZH conjugates might be responsible for the improved emulsifying property. This study provides insights for the preparation of soy-protein-based products as a promising food emulsifier.