Effect of reverse micelle on physicochemical properties of soybean 7S globulins

Du, Yan; Zhang, Qian; Zhao, Xiaoyan; Chen, Fusheng

doi:10.1016/j.jfoodeng.2020.110026

Cited by 22 publications

(19 citation statements)

References 32 publications

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“…Therefore, the gel strength of soy 11S globulin obtained by RMEM was slightly higher than for that obtained by ASAPM. According to previous studies (Du et al, 2020;Zhao et al, 2018), the interaction F I G U R E 6 The frequency sweep of the 11S gels of disulfide bonds in protein molecules contributes to the stability of a gel system, but the degree of aggregation caused by hydrophobic interactions in the system is an important factor affecting gel strength.…”

Section: Gelling Property Analysismentioning

confidence: 99%

“…Soy contains about 20% fat, 40% protein, and 30% carbohydrate (Daveby & Aman, 1993), and is an important vegetable oil crop used for edible oil and protein production. In particular, soy protein contains various amino acids essential to the human body and has high nutritional value (Du et al, 2020;Nishinari et al, 2014). Furthermore, soy protein is widely used in the food industry owing to its abundance, low cost, and good processing characteristics.…”

Section: Introductionmentioning

confidence: 99%

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Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction

Yao

Chen

et al. 2021

Journal of Food Science

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The effect of the reverse micelle extraction method (RMEM) on the physicochemical properties of soy 11S globulin was studied and compared with that of the traditional alkali solution-acid precipitation method (ASAPM). The results showed that the β-sheet structure content of soy 11S globulin obtained by RMEM was lower, while the β-turn structure content was higher compared with that obtained by ASAPM. Furthermore, the protein unfolding degree and surface hydrophobicity were lower than those observed using ASAPM. Therefore, RMEM better maintained the natural molecular structure of soy 11S globulin.The thermodynamic and rheological properties of soy 11S globulin obtained by these two methods were further compared, showing that the highest denaturation temperature and transition heat of soy 11S globulin extracted using ASAPM were different from those obtained using RMEM. Furthermore, soy 11S globulin extracted by RMEM showed stronger heat resistance and a higher denaturation temperature than that extracted by ASAPM. The final storage modulus and frequency sweep results showed that the gel formed by soy 11S globulin obtained using RMEM had high storage modulus and loss modulus. Practical Application: In this study, the effects of two different extraction methods on structural and functional properties of soy 11S globulin, such as thermodynamics and rheology, were investigated. We can know the 11S globulin extracted using the reverse micelle environment was more heat-resistant and heat-induced gel quality of 11S globulin was improved by the reverse micelle environment. These results will provide theoretical basis that would help determine the potential applications of soy 11S globulin in the food system.

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Section: Gelling Property Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction

Yao

Chen

et al. 2021

Journal of Food Science

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“…On the contrary, the β-sheet content increased significantly with an increase in treatment time. This may be due to the degradation of β-turns leading to the increase in β-sheets as the concentration of these two secondary structures has an inverse relationship, as reported by Du et al (2020). It has been reported that the increase in the βsheet structure that occurs after long-term heating was related to the aggregation of α′ and α-7S subunits (Petruccelli & Anon, 1995).…”

Section: Changes In the Secondary Structural Constitution Of Soybean ...mentioning

confidence: 78%

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Huang

Sun

Zhao

et al. 2022

Food Science & Nutrition

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“…The reverse micelle technology is a new effective separation technology. It uses surfactants to dissolve in a non-polar solution to form a polar core, which can solubilize the protein, thereby isolating the protein from the solvent and reducing the denaturation of the protein by the solvent [ 61 ]. At present, the molecular mechanism of reverse micelle extraction of proteins is not yet clear, and the use of organic solvents will bring safety hazards which is not suitable for large-scale industrial production.…”

Section: Tiger Nut Proteinmentioning

confidence: 99%

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

Zhang

et al. 2022

Foods

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The tiger nut is the tuber of Cyperus esculentus L., which is a high-quality wholesome crop that contains lipids, protein, starch, fiber, vitamins, minerals and bioactive factors. This article systematically reviewed the nutritional composition of tiger nuts; the processing methods for extracting oil, starch and other edible components; the physiochemical and functional characteristics; as well as their applications in food industry. Different extraction methods can affect functional and nutritional properties to a certain extent. At present, mechanical compression, alkaline methods and alkali extraction–acid precipitation are the most suitable methods for the production of its oil, starch and protein in the food industry, respectively. Based on traditional extraction methods, combination of innovative techniques aimed at yield and physiochemical characteristics is essential for the comprehensive utilization of nutrients. In addition, tiger nut has the radical scavenging ability, in vitro inhibition of lipid peroxidation, anti-inflammatory and anti-apoptotic effects and displays medical properties. It has been made to milk, snacks, beverages and gluten-free bread. Despite their ancient use for food and feed and the many years of intense research, tiger nuts and their components still deserve further exploitation on the functional properties, modifications and intensive processing to make them suitable for industrial production.

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Effect of reverse micelle on physicochemical properties of soybean 7S globulins

Cited by 22 publications

References 32 publications

Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction

Functional and structural properties of soy 11S globulin: Influence of reverse micelle extraction

Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase

Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications

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