Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules

ABSTRACT

Soy protein isolate (SPI) was isolated from Indonesian soybean var. Grobogan and converted into protein nanofibrils. Their functionalities as a food thickener and building blocks for microcapsules were investigated and compared with those of commercial whey protein isolate (WPI). The isolation yield was about 58% with SPI’s protein content of about 90% on dry basis. Long, curved, and branched SPI fibrils with a few nanometers of diameter were obtained by heating SPI suspension at pH 2.0. The solution of SPI fibrils was shear thinning with much higher viscosity than the unheated SPI which was Newtonian. The fibrils showed a good potential as building blocks of microcapsules prepared by layer-by-layer adsorption method, which were similar to WPI fibrils.

KEYWORDS:

• Soybean var. Grobogan
• Soy protein isolate
• Nanofibrils
• Viscosity
• Microcapsules

Acknowledgements

The authors thank PT Metrohm Indonesia for supporting Anton Paar Rheometer MCR301.

Funding

The research in this article was financially supported by Ministry of Research, Technology and Higher Education of the Republic of Indonesia in Beasiswa Pendidikan Pascasarjana Dalam Negeri (BPPDN), Penelitian Disertasi Doktor (PDD) Programme, and L’Oréal-UNESCO For Women in Science Fellowship Programme.

Additional information

Funding

The research in this article was financially supported by Ministry of Research, Technology and Higher Education of the Republic of Indonesia in Beasiswa Pendidikan Pascasarjana Dalam Negeri (BPPDN), Penelitian Disertasi Doktor (PDD) Programme, and L’Oréal-UNESCO For Women in Science Fellowship Programme.