Insights into the effect of controlled thermal denaturation of soybean lipophilic protein on foaming properties.
This study investigated the effects of controlled thermal modification (95 °C, 10-60 min) on the structural and foaming properties of soybean lipophilic protein (SLP). Results indicated that moderate heating (10-30 min) triggered structural unfolding, increased hydrophobic group exposure and free sulfhydryl content, and reduced aggregation. Notably, compared to individual protein samples, a 1:1 (w/w) mixture of native and moderately heat-treated SLP jointly promoted protein adsorption at the interface, and facilitated the conformational evolution of the modified protein to form a mechanically robust and dense composite film, thereby substantially improving overall foaming capacity and stability. Conversely, 60-min heat treatment induced large, ordered aggregates that hindered interfacial adsorption and the development of a stable film, compromising the overall foaming performance. These findings offer new insights into the strategic application of SLP in aerated food systems.