Allergenicity Change of Soybean Proteins by Thermal Treatment Methods

Seol, Hui-Gyeong; Ko, Yu-Jin; Kim, Eun-Jung; Lee, Gyeong-Lan; Kim, Do-Gyeong; Lee, Jeong-Ok; Ahn, Kangmo; Ryu, Chung Ho

doi:10.5352/jls.2012.22.4.524

Cited by 5 publications

(1 citation statement)

References 18 publications

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“…From the above discussion, it may seem that the reduction in the allergenic activity of soybean protein is a considerably challenging issue [ 11 ]. Frequently, reduction in allergenic activity in soybean proteins has been performed by acid treatment [ 12 , 13 ], ultra-heat treatment [ 14 , 15 ], extrusion [ 16 ], autoclaving [ 17 , 18 ], high hydrostatic pressure treatment [ 19 , 20 ], high-pressure homogenizer [ 21 ], controlled instantaneous pressure drop [ 22 ], micro-wave treatment [ 21 , 23 ], cold plasma treatment [ 24 ], pulsed ultraviolet treatment [ 24 , 25 ], γ-irradiation [ 24 , 26 ], ultrasonic treatment [ 21 , 27 ], microbial fermentation [ 28 , 29 ] and enzymatic hydrolysis [ 30 , 31 ]. Due to formation of toxic compounds, such as 1,3-dichloro-2-propanol and 3-chloro-1,2-propane-diol, acid treatment is not considerable in food products [ 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives

et al. 2022

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The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L−1, 0.016 g·L−1, 0.032 g·L−1 and 0.064 g·L−1). The antioxidant capacity was measured by the ferric-reducing ability of plasma (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays. The anti-angiotensin activity of hydrolysate was measured by the recombinant angiotensin converting enzyme and substrate Abz-FRK(Dnp)-P. The contributions of the Kunitz trypsin inhibitor (KTI) and Bowman–Birk inhibitor (BBI) on antigenicity, and the in vitro digestion of papain-hydrolyzed SMP were studied. Rabbit polyclonal anti-KTI and anti-BBI antibodies together with peroxidase-labelled goat anti-Rb IgG secondary antibody were used to identify the antigenicity of KTI and BBI in unhydrolyzed and papain-hydrolyzed SMP. The antioxidant capacity and anti-angiotensin activity of SMP were increased after the papain hydrolysis of SMP. The KTI- and BBI-specific antigenicity were reduced in SMP by increasing the concentration of papain. However, there was interaction between papain-hydrolyzed SMP and trypsin in native gel, while interaction with chymotrypsin was absent. The interaction between trypsin and SMP was reduced due to the hydrolysis of papain in a concentration-dependent manner. According to the in vitro gastrointestinal digestion simulation protocol (Infogest), the digestibility of SMP was not statistically increased.

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Section: Introductionmentioning

confidence: 99%

Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives

et al. 2022

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Effect of heat treatment on physicochemical properties of soybean

Kim¹,

Jung²,

Kim³

et al. 2017

Korean Journal of Food Preservation

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Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (ΔH) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.

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Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes

Lee¹,

Kim

Lee

et al. 2013

Journal of the Korean Society of Food Science and Nutrition

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The properties of non-GM soybeans with lipoxygenase (LOX) free genotypes, such as Gaechuck#1 (black, LOX2,3-free), Gaechuck#2 (yellow, LOX2,3-free) and Jinyangkong (yellow, LOX1,2,3-free), were compared to Taekwangkong (yellow, LOX1,2,3-present) as control. Length and weight of soybeans were significantly longer in Gaechuck#1, but LOX free genotypes of yellow beans was smaller than Taekwangkong, in terms the size and weight. After soaking for 12 hr, increased ratios of soybean weight were 217.07～226.55%, and they were significantly higher in Gaechuck#2. The total color difference (ΔE) to Taekwangkong was the highest in Gaechuck#1, but another yellow soybean were similar. Crude lipids content was significantly higher in Taekwangkong (17.30%), and these LOX free genotypes (13.71～14.66%) did not show significant difference. Crude protein contents were significantly higher in Gaechuck#1 (34.79%) compared to the other soybeans (32.93～33.47%). Contents of glutamic acid among the detected composition amino acid were highest, and its total contents were highest in Gaechuck#1 (32.42 g/100 g), and the total content of Gaechuck#2 was similar to Taekwangkong. Contents of total isoflavone were higher in LOX free genotypes than Taekwangkong, especially significantly higher in Gaechuck#1 (1672.54 μg/g). Contents of total phenol were highest in Gaechuck#1 (276.91 mg/100 g), and flavonoids content of Gaechuck#1 (26.93 mg/100 g) was 2.6～2.8 times higher than the other samples. DPPH, ABTS radical scavenging activities and reducing power were significantly higher in Gaechuck#1. The yield of soybean curd from tested samples was the highest in Gaechuck#2. Gaechuck#2 as LOX free genotypes was similar to Taekwangkong with regard to physicochemical properties and antioxidant activities. Therefore, we propose that Gaechuck#2 is a more suitable genotype for soybean curd products.

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Allergenicity Change of Soybean Proteins by Thermal Treatment Methods

Cited by 5 publications

References 18 publications

Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives

Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives

Effect of heat treatment on physicochemical properties of soybean

Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes

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