Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Barać, Miroljub B.; Jovanović, Snežana; Stanojević, Sladjana P.; Pešić, Mirjana B.

doi:10.3390/s6091087

Cited by 26 publications

(31 citation statements)

References 37 publications

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“…(Fig. 1) at pH 8.0 were similar to those obtained by numerous authors (Meng and Ma 2002a;Griga 2002;Barac et al 2006Barac et al , 2010. SDSpatterns of soluble proteins of native adzuki isolate were pH dependent, especially at low pH values.…”

Section: Protein Solubilitysupporting

confidence: 89%

“…Vicilin-like proteins are usually considered as more soluble proteins than leguminlike (11S) proteins. In addition, vicilin-like protein represents over 80 % of all adzuki globulins, whereas in soy and pea protein isolates makes about 30-40 % (Pesic et al 2005;Barac et al 2006Barac et al , 2010. Due to these facts better solubility of adzuki isolate than soybean or pea isolates should be expected.…”

Section: Protein Solubilitymentioning

confidence: 99%

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Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

et al. 2014

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The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.

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Section: Protein Solubilitysupporting

confidence: 89%

Section: Protein Solubilitymentioning

confidence: 99%

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

et al. 2014

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“…Different enzymes, including trypsin [14,15] papain [16–18], pepsin [4,19,20] and several commercial proteases with different activity [11,21–23], were used. It is well known that the effect of enzymatic hydrolysis is dependent on numerous factors such as type of enzyme [24,25] and treatment conditions (enzyme-substrate ratio, reaction temperature, time of enzyme action, characteristics of substrate) [21].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Barać

Čabrilo²,

Pešić

et al. 2011

IJMS

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In this paper, the effects of limited hydrolysis on functional properties, as well as on protein composition of laboratory-prepared pea protein isolates, were investigated. Pea protein isolates were hydrolyzed for either 15, 30 and 60 min with recombined chymosin (Maxiren). The effect of enzymatic action on solubility, emulsifying and foaming properties at different pH values (3.0; 5.0; 7.0 and 8.0) was monitored. Chymosin can be a very useful agent for improvement of functional properties of isolates. Action of this enzyme caused a low degree of hydrolysis (3.9–4.7%), but improved significantly functional properties of pea protein isolates (PPI), especially at lower pH values (3.0–5.0). At these pH values all hydrolysates had better solubility, emulsifying activity and foaming stability, while longer-treated samples (60 min) formed more stable emulsions at higher pH values (7.0, 8.0) than initial isolates. Also, regardless of pH value, all hydrolysates showed improved foaming ability. A moderate positive correlation between solubility and emulsifying activity index (EAI) (0.74) and negative correlation between solubility and foam stability (−0.60) as well as between foam stability (FS) and EAI (−0.77) were observed. Detected enhancement in functional properties was a result of partial hydrolysis of insoluble protein complexes.

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“…In this case, the long chain polymers generally have molecular weight in the range of several millions to ten million [34]. Soy protein is composed of 30 % of glycinin and 40 % of -conglycinin, and the molecular weight of glycinin (320-380 kDa) and -conglycinin (150-180 kDa) were much smaller than that of the polymers which can induce bridging flocculation [35]. On average, bridging flocculation gives flocs which are much stronger than those produced by addition of salt.…”

Section: Effect Of Seawater Concentration On Flocculation Efficiencymentioning

confidence: 99%

Flocculation of kaolin and kanto loam by methylated soy protein

Liu

Seki

Maruyama

2012

Separation and Purification Technology

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In this study, methylated soy protein (MeSP) was applied to the solid-liquid separation or flocculation of kaolin and kanto loam (deposits of volcanic ash) suspensions (3.0 g/L). The flocculation performance of MeSP was evaluated in terms of supernatant clarity (jar test method) and floc settling rate (sedimentation balance method), and compared with those of chitosan and polyaluminum chloride (PAC). At pH 7, the optimum dosage of MeSP, chitosan and PAC were almost the same (about 1.5 wt.% of the suspended solids), but there was a remarkable difference in the floc settling rate. At the optimum dosage, the settling rate of the floc formed by MeSP was 6-7 mm/s, while those formed by chitosan and PAC were about 2 mm/s.MeSP showed the highest flocculation performance at pH 3-7 among these flocculants. At pH 8-12, the flocculation performance of MeSP was much higher than that of PAC, but lower than that of chitosan. The flocculation performance of MeSP for kanto loam suspension was strongly affected by the addition of seawater, while the effect of seawater concentration on the flocculation performance of MeSP for kaolin was moderate.

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Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Cited by 26 publications

References 37 publications

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

Flocculation of kaolin and kanto loam by methylated soy protein

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