Formation of amyloid fibrils from soy protein hydrolysate: Effects of selective proteolysis on β-conglycinin

The soy protein hydrolysate subjected to selective proteolysis on beta-conglycinin (referred to as D beta H, contrast group) and a control soy protein isolate sample without addition of protease (referred to as CSPI, blank group) were adopted as experimental samples. By employing the subtraction mode of logical thinking, we aimed to compare the differences between CSPI and D beta H on fibrillation at pH 2.0 with heating at 95 degrees C. The results showed when heated for 60 min, CSPI tended to form short worm-like fibrils while D beta H long semiflexible fibrils. When heating time was prolonged to 360 min, the fibrils formed from them both exhibited cluster. Whereas when heated for 720 min, no fibrillar aggregates appeared from them. This study would help explore the effects of beta-conglycinin on the fibril formation of soy protein isolate by a new way.