Reducing the residual oil body content in soy protein isolate (SPI) through pH regulation and studying the changes in physicochemical, flavor profiles, and processing properties.

Authors

Merga Nagassa, Shudong He, Shuyun Liu, Yulong Deng, Huimei Li, Rong Zhang, Jiazhen Song, Suwei Jiang, Hanju Sun

Published in

Food chemistry. Volume 525. Issue Pt 3. Pages 150522. Jul 23, 2026. Epub Jul 23, 2026.

Abstract

The presence of residual oil bodies (OB) in soy protein isolate (SPI) strongly affects its flavor and functional properties. This study aimed to reduce OB content through pH adjustment (3.5, 6.8, 8.5, and 10.0), followed by centrifugation, and to evaluate changes in physicochemical properties, flavor, and functionality. Samples were stored under different temperatures to assess flavor stability. Flavor characteristics were analyzed using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation, while functional properties included solubility, emulsification, foaming, and gelation. Results showed a significant reduction in OB, with pH 6.8 being the most effective. This decreased fat and protein co-oxidation by 29.2% and 46.2%, respectively, and reduced off-flavor intensity by 12.1% during storage, while maintained or partially improving functional properties. Overall, pH-regulated residual oil bodies reduction (OBR) effectively enhances SPI flavor quality and functionality.

PMID:
42503248
Bibliographic data and abstract were imported from PubMed on 27 Jul 2026.

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