Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Nagano, Takao; Hirotsuka, Motohiko; Mori, Hiroyuki; Kohyama, Kaoru; Nishinari, Katsuyoshi

doi:10.1021/jf00018a004

Cited by 399 publications

(306 citation statements)

References 23 publications

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“…Bench-scale soy protein fractionation has been utilized to produce enriched glycinin and -conglycinin fractions for protein characterization purposes (4)(5)(6). Fractionation processes for producing glycinin and -conglycinin fractions, as well as mixtures of these proteins, have been patented (7)(8)(9).…”

Section: Introductionmentioning

confidence: 99%

Improved Fractionation of Glycinin and β-Conglycinin and Partitioning of Phytochemicals

Rickert

Johnson

Murphy

2004

J. Agric. Food Chem.

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Glycinin-rich and â-conglycinin-rich products are prepared by soy protein fractionation. Physicochemical characteristics of these proteins affect their unique, important functionality in food systems and industrial applications. Soybean isoflavones and saponins are phytochemicals with potential health benefits. Objectives of this protein fractionation research were to (1) improve protein and phytochemical extraction from defatted soy flakes and recovery in product fractions and (2) evaluate phytochemical partitioning and profile changes during fractionation. Extraction environments (pH, ethanol concentration, temperature, and water-to-flake ratio) were each varied during bench-scale optimization. Optimized conditions of 45 °C and 10:1 water-toflake ratio were compared with previous conditions of 20 °C and 15:1 water-to-flake ratio and a soy protein isolate process at pilot scale. Optimized conditions yielded more â-conglycinin with higher isoflavone and saponin concentrations, but fraction purity was diminished by glycinin contamination. Bench-scale data demonstrated that increased phytochemical extraction did not translate into increased concentrations in product fractions. KeywordsCenter for Crops Utilization Research, Glycinin; â-conglycinin; soy protein; protein fractionation; pilot plant; isoflavones; saponins Glycinin-rich and -conglycinin-rich products are prepared by soy protein fractionation. Physicochemical characteristics of these proteins affect their unique, important functionality in food systems and industrial applications. Soybean isoflavones and saponins are phytochemicals with potential health benefits. Objectives of this protein fractionation research were to (1) improve protein and phytochemical extraction from defatted soy flakes and recovery in product fractions and (2) evaluate phytochemical partitioning and profile changes during fractionation. Extraction environments (pH, ethanol concentration, temperature, and water-to-flake ratio) were each varied during bench-scale optimization. Optimized conditions of 45°C and 10:1 water-to-flake ratio were compared with previous conditions of 20°C and 15:1 water-to-flake ratio and a soy protein isolate process at pilot scale. Optimized conditions yielded more -conglycinin with higher isoflavone and saponin concentrations, but fraction purity was diminished by glycinin contamination. Bench-scale data demonstrated that increased phytochemical extraction did not translate into increased concentrations in product fractions.

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Section: Introductionmentioning

confidence: 99%

Improved Fractionation of Glycinin and β-Conglycinin and Partitioning of Phytochemicals

Rickert

Johnson

Murphy

2004

J. Agric. Food Chem.

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“…Soybean (Glycine max L.) seeds purchased from a local market, Zagazig city, Egypt, were ground to pass through a 1-mm 2 sieve, and defatted using a mixed solvent of chloroform : methanol (3:1; v/v). Soy protein isolate and glycinin subunits were extracted from the defatted flour according to the procedures outlined in Johnson and Brekke (1983) and Nagano et al (1992), respectively. The basic subunit (BS) was separated from a glycinin subunit according to the method of Damodaran and Kinsella (1982).…”

Section: Methodsmentioning

confidence: 99%

Impeding <i>Bacillus</i> spore germination <i>in vitro</i> and in milk by soy glycinin during long cold storage

Mahgoub

Osman

Sitohy

2016

J. Gen. Appl. Microbiol.

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“…Soybean protein and bacterial strains Soybean protein 7S and 11S globulins were prepared according to the method of Nagano et al (1992). Nine strains of the same B. subtilis species, all isolated from Asian traditional foods, were used in this study.…”

Section: Methodsmentioning

confidence: 99%

Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis

Han

Nagano

Phromraksa³

et al. 2012

FSTR

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Soybean protein is an important plant protein source; its two major constituents, 7S and 11S, account for more than 70% of its total protein. in this study, the soybean 7S and 11S fractions were enzymatically hydrolyzed by Bacillus subtilis strains from traditional fermented foods, and the hydrolysates were analyzed using immunoblotting and an amino acid analyzer. According to the immunoblotting, the main components and allergens of 7S and 11S were degraded into smaller units. Large amounts of free amino acids (FAA) released in diverse profiles were also detected. B. subtilis SB3 and SB5 released more total FAA than other strains. Therefore, these B. subtilis strains may have potential for application in the production of hypoallergenic soybean foods rich in FAA.

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Dynamic viscoelastic study on the gelation of 7 S globulin from soybeans

Cited by 399 publications

References 23 publications

Improved Fractionation of Glycinin and β-Conglycinin and Partitioning of Phytochemicals

Improved Fractionation of Glycinin and β-Conglycinin and Partitioning of Phytochemicals

Impeding <i>Bacillus</i> spore germination <i>in vitro</i> and in milk by soy glycinin during long cold storage

Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis

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