B3 Subunit in Soy Globulin G4 Protein Leads to the Formation of Secondary Precipitation in Chinese-type High-salt and Diluted-state Soy Sauce
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Abstract:
In this paper, Japanese-type soy sauce was used as control, the effects of pH, Fe3+/Fe2+, polyphenol, soybean polysaccharide, soybean protein hydrolysate, NaCl, ethanol and temperature on the secondary precipitation, and the free amino acid composition and sensitive proteins in Chinese-type high-salt and diluted-state soy sauce were systematically analyzed. The results showed that all the above factors except ethanol (<1.8%) had significant effects on the secondary precipitate formation of Chinese-type high-salt and diluted-state soy sauce (p<0.05), only pH (6.5), soy protein hydrolysate, NaCl and temperature (60 ℃) had markedly effects on the secondary precipitate formation of Japanese-type soy sauce (p<0.05); the contents of 15 free amino acids and their average hydrophobic value (HΦavg) in Chinese-type high-salt and diluted-state soy sauce were significantly lower than those in Japanese-type soy sauce; the content of soy globulin B3 subunit (sensitive protein) in Chinese-type high-salt and diluted-state soy sauce was significantly higher than that in Japanese-type soy sauce (not detected). Based on the above results, it was speculated that B3 subunit in soy globulin G4 protein was the key substance of secondary precipitate formation in Chinese-type high-salt and diluted-state soy sauce, the secondary precipitate in Chinese-type high-salt and diluted-state soy sauce may be formed through B3 subunit-Fe3+/Fe2+-polyphenol complex and B3 subunit-soybean polysaccharide-Na+-Cl- complex. The above results will provide a theoretical reference for solving the secondary precipitation problem in Chinese-type high-salt and diluted-state soy sauce.
