Effect of oxidization and chitosan on the surface activity of soy protein isolate

Wang, Wei; Li, Junsheng; Liu-juan, Yan; Huang, Guoxia; Dong, Zhen

doi:10.1016/j.carbpol.2016.06.004

Cited by 34 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Performic acid also could cleave disulfide bonds and loosen the structure of peptide chains, causing the grafting reaction between chitosan and SPI to be easy. [18] Early in the middle of the last century, Sanger and Hirs [19,20] reported that the disulfide bonds could be cleaved by performic acid to form cysteic acid. Liu et al [21] also found that the disulfide bonds could be cleaved by hydrogen peroxide to form cysteic acid.…”

Section: Resultsmentioning

confidence: 99%

“…The CMC and the minimum surface tension (γCMC) of protein solution were determined by plotting the surface tension as a function of the logarithm of the concentration. [16] Foaming capacity and stability According to the methods mentioned by Wang [17] , foaming capacity and stability can be measured, using the following steps. The oxidized SPI solutions (10 mL) were diluted to 50 mL with deionized water and were subjected to high-speed shear mixing at 10000 r/min for 1 min by a high-speed shear mixed emulsifier (100LX, China).…”

Section: Surface Tension and Critical Micelle Concentration (Cmc)mentioning

confidence: 99%

See 1 more Smart Citation

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

Wang

Fan

et al. 2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

In this study, the effects of the disulfide bond cleavage induced by peracetic acid oxidation on the surface properties and surface hydrophobicity of soy proteins isolate (SPI) were investigated. The surface hydrophobicity, foaming capacity and emulsifying capacity of oxidized-SPI increased gradually at the initial stage with the increase of peracetic acid concentration. When the concentration of peracetic acid was increased up to 0.4%, compared with that of native SPI, the surface hydrophobicity, foaming capacity, emulsifying capacity and emulsifying stability of oxidized-SPI increased by 114.0, 81.4, 65.2, 49.8%, respectively, and achieved optimal results. However, excessive oxidation led to a decrease in surface hydrophobicity, foaming capacity and emulsifying stability of SPI, but it had no obvious effect on the foaming stability and emulsifying capacity of SPI. The foaming capacity, emulsifying capacity and emulsifying stability of SPI were positively related to the changes of surface hydrophobicity which caused by disulfide bond cleavage. The results of fluorescence spectroscopy, CD spectroscopy, and particle size analysis showed that the disulfide bond cleavage did cause great changes in the molecular structure of SPI, but there was no clear correlation between the molecular structural change and the surface activity of SPI. These suggested that the improvement of foaming capacity, emulsifying capacity and emulsifying stability of SPI could be achieved by changing its surface hydrophobicity via peracetic acid oxidation.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Surface Tension and Critical Micelle Concentration (Cmc)mentioning

confidence: 99%

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

Wang

Fan

et al. 2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…Although our previous work has shown that peroxyformic acid can oxidize the disulfide bond of soybean protein very well, 13 peroxyformic acid is not safe enough because peroxyformic acid may further decompose into toxic formic acid. Peracetic acid also has stronger oxidation capacity and more moderate reaction compared with hydrogen peroxide.…”

Section: Resultsmentioning

confidence: 90%

“…11,12 Our previous results showed that chitosan could stabilize the molecular structure of oxidized-SPI and improve its surface activity. 13 Therefore, we try to modify SPI with peracetic acid and glucose to expose the nonpolar groups wrapped inside the molecule to the surface of SPI to improve its surface activity and to provide a novel and environmentally friendly way of improving the surface properties of soybean proteins.…”

Section: Introductionmentioning

confidence: 99%

The effect on the surface activity and the structure of SPI caused by cleavage of disulfide bonds and by subsequent glucose modification

Fan

Wang

et al. 2019

Cellular Polymers

View full text Add to dashboard Cite

The main purpose of this study was to investigate the effects on the molecular structure and the properties of soybean proteins isolate (SPI) after two modifications: (1) peracetic acid oxidative cleavage of its disulfide bonds and (2) the subsequent addition of covalently bonded glucose to the SPI containing the cleaved disulfide bonds. An appropriate amount of peracetic acid will be capable of enhancing the surface properties of SPI significantly; however, excessive oxidation can obtain undesirable results. When the concentration of peracetic acid was 0.4%, following by 35.5% of the disulfide bond cleavage, compared with those of natural SPI, the foaming capacity (FC), foaming stability (FS), emulsifying capacity (EC), and emulsifying stability (ES) of oxidized-SPI were increased by 82.0%, 65.8%, 58.5%, and 41.5%, respectively. The surface activity of oxidized-SPI could be promoted by glucose modification, and the FC, FS, EC, and ES of oxidized-SPI have further risen to 146.8%, 96.0%, 131.4%, and 40.3%, respectively, after the further glucose modification. Particle size measurements showed bimodality for the SPI that was modified with glucose with a portion of smaller sizes seen. Fluorescence spectroscopy and circular dichroism measurements demonstrate that extensibility increases; flexibility is enhanced; and glycosylation occurs more readily due to the oxidation of SPI. When grafted with glucose, these oxidized soybean protein products produce more ideal foaming and display better emulsification properties.

show abstract

“…Recently, chitosan and its derivatives have been recognized for their biocompatibility, non-toxicity, and antibacterial activity, giving rise to enormous attention as an alternative for inorganic antibacterial materials, and they have been comprehensively applied in biomedical seams, artificial skin, scaffolds in medical engineering and matrices [12][13][14][15][16]. Literature reports on the bacteriostasis activity for chitosan illustrate that bacterial growth is mainly inhibited by the electrostatic attraction between the positively charged protonated amino groups of the polycationic form of the macromolecule of chitosan and the negatively charged groups of the microbial cell walls [17][18][19]. This electrostatic attraction leads to varying degrees of dilapidation of the cell walls and degrades the protein and the permeability of the microbial cell, eventually inducing the loss of vital nutrients and the death of germs.…”

Section: Introductionmentioning

confidence: 99%

Structure and Properties of Oxidized Chitosan Grafted Cashmere Fiber by Amide Covalent Modification

Fang

Yan

et al. 2020

Molecules

View full text Add to dashboard Cite

In this study, oxidized chitosan grafted cashmere fibers (OCGCFs) were obtained by crosslinking the oxidized chitosan onto cashmere fibers by amide covalent modification. A novel method was developed for the selective oxidation of the C6 primary hydroxyls into carboxyl groups for chitosan. The effect of oxidization reaction parameters of HNO3/H3PO4–NaNO2 mediated oxidation system on the oxidation degree, structure, and properties of chitosan were investigated. The chemical structure of the oxidized chitosan was characterized by solid-state cross-polarization magic angle spinning carbon-13 Nuclear Magnetic Resonance (CP/MAS 13C-NMR), Fourier transform infrared spectroscopy (FT-IR), and its morphology was investigated by scanning electron microscopy (SEM). Subsequently, the effect of the oxidized chitosan grafting on OCGCF was examined, and the physical properties, moisture regain, and antibacterial activity of OCGCFs were also evaluated. The results showed that oxidation of chitosan mostly occurred at the C6 primary hydroxyl groups. Moreover, an oxidized chitosan with 43.5–56.8% carboxyl content was realized by ranging the oxidation time from 30 to 180 min. The resulting OCGCF had a C–N amido bond, formed as a result of the reaction between the primary amines in the cashmere fibers and the carboxyl groups in the oxidized chitosan through the amide reaction. The OCGCF exhibited good moisture regain and remarkable bacteriostasis against both Staphylococcus aureus and Escherichia coli bacteria with its durability.

show abstract

Effect of oxidization and chitosan on the surface activity of soy protein isolate

Cited by 34 publications

References 19 publications

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

Foaming, emulsifying properties and surface hydrophobicity of soy proteins isolate as affected by peracetic acid oxidation

The effect on the surface activity and the structure of SPI caused by cleavage of disulfide bonds and by subsequent glucose modification

Structure and Properties of Oxidized Chitosan Grafted Cashmere Fiber by Amide Covalent Modification

Contact Info

Product

Resources

About