Abstract Processing of ingredients and diets using hydrothermal treatments can lead to negative effects on the nutritional value of proteins, depending on the processing conditions and the matrix of the ingredient or diet. The aim of this study was to evaluate the effects of processing temperature and sugar type on the extent and rate of protein hydrolysis using soy protein isolate as a model system. The experiment utilized a 3☓3 factorial design, with three repetitions per treatment, using autoclaving temperature (not autoclaved, 100 °C, 120 °C) and type of sugar (not added, glucose, xylose) as main factors, also evaluating the interaction between both. Limited formation of Maillard reaction products occurred in the absence of sugars, whilst the addition of xylose increased the formation of MRPs at all processing temperatures. Crosslinks between amino acids (lysinoalanine, lanthionine) occurred with increasing temperatures, with sugar addition being inhibiting. There was a significant interaction (P

中文翻译：

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加工温度和糖类型影响模型大豆分离蛋白系统的蛋白水解速率和程度

摘要 使用水热处理加工原料和饲料可能会对蛋白质的营养价值产生负面影响，这取决于加工条件和原料或饲料的基质。本研究的目的是使用大豆分离蛋白作为模型系统评估加工温度和糖类型对蛋白质水解程度和速率的影响。实验采用 3☓3 因子设计，每次处理 3 次重复，以高压灭菌温度（未高压灭菌，100°C，120°C）和糖类型（未添加，葡萄糖，木糖）为主要因素，同时评估两者之间的相互作用。在没有糖的情况下，美拉德反应产物的形成有限，而木糖的添加在所有加工温度下都增加了 MRP 的形成。氨基酸（赖氨酸丙氨酸、羊毛硫氨酸）之间的交联随着温度的升高而发生，糖的添加受到抑制。存在显着的交互作用（P