Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Huang, Liurong; Ding, Xiaona; Dai, Chunhua; Ma, Haile

doi:10.1016/j.foodchem.2017.04.077

Cited by 128 publications

(61 citation statements)

References 34 publications

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“…According to the results of Table and Figure , the optimum condition was 10% (w/v) acetic acid, 70°C, and a 20 min duration. Increasing acetic acid concentration resulted in the decrease of allergenic proteins, mainly due to charge repulsion induced by acid (Huang, Ding, Dai, & Ma, ). Additionally, compared with the CSBM at relatively low temperature, the content of larger subunits was decreased when treated with high temperature (Figure ), indicating that increasing the temperature could improve the dissociation of soy proteins induced by acid.…”

Section: Resultsmentioning

confidence: 99%

Effective reduction of antinutritional factors in soybean meal by acetic acid-catalyzed processing

2018

J Food Process Preserv

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The applications of soybean meal (SBM) in food and feed industries are restricted due to the presence of antinutritional factors (ANFs). In this work, an acetic acid‐catalyzed processing method was established to reduce the ANFs in SBM. The effects of three main processing parameters were evaluated by orthogonal analysis: acetic acid loading, temperature, and duration. Allergenic proteins almost completely disappeared, and the trypsin inhibitor (TI) content was reduced from 5.15 to 1.03 mg/g during treatment with 10% (w/v) acetic acid at 70°C for 20 min. Moreover, the residual nutrients (mainly crude protein and amino acids) in acid‐catalyzed soybean meal remained at stable levels, with an acceptable protein solubility value. The results demonstrated that a simple and quick acetic acid‐catalyzed process can effectively reduce the ANFs in SBM. Practical applications Defatted SBM is widely used by the food and feed industries as a protein source due to its abundant protein and well‐balanced amino acids. However, various ANFs in SBM can inhibit digestion and the absorption of nutrients, limiting the availability of SBM. This study provides a simple and quick acetic acid‐catalyzed approach for reducing ANFs in SBM while maintaining its nutrition quality. The contents of allergenic proteins and TI were significantly decreased after acetic acid‐catalyzed processing, which improved the nutrition quality of SBM.

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Section: Resultsmentioning

confidence: 99%

Effective reduction of antinutritional factors in soybean meal by acetic acid-catalyzed processing

2018

J Food Process Preserv

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“…Soy protein isolate (control, SPI) showed a typical SDS–PAGE profile of individual subunits of glycinin (A3, A4, A1,2, and BS) and β‐conglycinin (α′, α, and β) (Fig. , Lanes 2 and 6) as shown in previous studies (Arrese et al ., ; Karki et al ., ; Hu et al ., ; Huang et al ., ). The SDS‐PAGE profile of SPI was slightly altered after sonication (Fig.…”

Section: Resultsmentioning

confidence: 97%

“…Different frequency ranges can be used in HIU technology, however, to alter physical or chemical food properties a low frequency (16-100 kHz) and a large range of power (10-1000 W cm 2 ) are generally applied (Soria & Villamiel, 2010;Rastogi, 2011). Recently, power ultrasound was used to improve the functional properties of proteins (Jambrak et al, 2009;Karki et al, 2009;Chen et al, 2011;Hu et al, 2013a,b;Huang et al, 2017;. Studies have shown that HIU can break peptide bonds, destroy non-covalent interactions and change the conformation of proteins' subunits by inducing their dissociation and/or aggregation and changing therefore their functional properties (Jambrak et al, 2009;Tang et al, 2009;Martini et al, 2010;Martini & Walsh, 2012;Hu et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Physical properties of emulsion gels formulated with sonicated soy protein isolate

Paglarini

Martini

Pollonio

2018

Int J of Food Sci Tech

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This study aimed to determine the effect of high‐intensity ultrasound (HIU) on physical properties of soy protein isolate dispersions (SPI) and their addition to emulsion gels (EG) containing soybean oil (SBO), inulin (IN) and carrageenan (CAR). Sonicated and non‐sonicated SPI dispersions were mixed with CAR, IN and SBO and heated at 90 °C for 30 min to gel the emulsion. An increase in solubility and oil binding capacity was observed in sonicated SPI dispersions (S‐SPI) compared to the non‐sonicated ones. HIU changed the molecular weight of SPI and decreased apparent viscosity in the dispersions. The use of S‐SPI in the EG reduced the droplet size and increased the hardness and G′ values. The use of S‐SPI allowed a reduction of 75% of carrageenan in the EG without affecting the hardness of the gel. The results suggest that HIU can be used to improve rheological properties of functional EG.

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“…AFM is widely used for the determination of particle size and surface morphology of proteins (Huang, Ding, Dai, & Ma, 2017).…”

Section: Discussionmentioning

confidence: 99%

Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants

et al. 2019

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The present study was conducted to evaluate the antihyperuricemic effect of sinapic acid (SA). The results showed that SA potently inhibited xanthine oxidase (XOD) in a dose-dependent manner by entering the enzyme active site and thwarting the entrance of the substrate. These results were further confirmed by the quantum chemical descriptors analysis and 1 H NMR titration analysis. The in vivo results indicated that SA not only has the potential to inhibit serum and hepatic XOD (p < .05), but also remarkably lowered serum and urine uric acid levels at 50 and 100 mg/kg bw.Furthermore, SA regulated serum creatinine and blood urea nitrogen levels to normal and lowered inflammation in the renal tubules. Thus, the utilization of SA as an antihyperuricemic agent may have considerable potential for the development of functional foods for the possible treatment of hyperuricemia.

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Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment

Cited by 128 publications

References 34 publications

Effective reduction of antinutritional factors in soybean meal by acetic acid-catalyzed processing

Effective reduction of antinutritional factors in soybean meal by acetic acid-catalyzed processing

Physical properties of emulsion gels formulated with sonicated soy protein isolate

Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants

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