Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

Summary The objective of this research was to investigate the effects of germination on functional and conformational properties as well as the in vitro trypsin digestibility of soy protein isolate (SPI). The influences of germination on the molecular properties of SPI were also evaluated. The germination degraded lipoxygenase, α, α' subunits of β‐conglycinin (7S) and acidic chains of glycinin (11S) of soybean. Concomitantly, the loss of tertiary structures of SPI occurred due to the germination. The trypsin inhibitor activity of germinated SPI presented a decreasing trend, followed by an increase in the growth of hypocotyls. The in vitro trypsin digestibility of germinated SPI followed a consistent trend with the trypsin inhibitor activity. The protein solubility (PS) and emulsifying properties of SPI were improved by the germination, in a hypocotyl length‐dependent manner. The data suggest that some selected functional properties and the in vitro digestibility of soy proteins can be improved by means of the germination.

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“…() and Li et al . (). The shape and magnitude of the near‐UV CD spectrum of germinated SPI were remarkably affected by the germination.…”

Section: Resultsmentioning

confidence: 99%

Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

Liu

Yin

2013

Int J of Food Sci Tech

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“…The critical pressure (30 MPa) of flaxseed gum is much lower than its (90 MPa) of SPI, which may result from the molecular differences between carbohydrate and protein. Li, Zhu, Zhou, and Peng (2011) found that HHP treatment exhibited no evident influences on the zeta potential of SPI. On the application of high pressure, the volume of a protein decreases owing to the compression of internal cavities.…”

Section: Effect Of Four Physical Approaches On Wb Of Spimentioning

confidence: 91%

Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula

Zhu

Zhou

et al. 2016

Food and Agricultural Immunology

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The objective of this study was to investigate the influences of microwaving, high-intensity ultrasound (HIU), high-pressure homogenization (HPH) and high hydrostatic pressure (HHP) on the allergenicity and structural properties of soy protein isolate (SPI) for infant formula. Microwaving, HIU, HPH and HHP reduced allergenicity by 24.7%, 18.9%, 29.8% and 46.6%, respectively. Western blotting (WB) results indicated the allergens for Chinese soy-allergic childrens encompass 130 kD, 115 kD, lipoxidase, α and γ subunit of β-conglycinin, Chain A of glycinin, P34, 30 kD, 28 kD, Chain B of glycinin. SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis) (with 2-ME) and WB patterns did not show significant differences among the native and modified SPIs. These four approaches influenced molecular interactions such as free sulfhydryl, hydrophobicity and zeta potential, compositions of secondary structures containing helices, strands, turns and unordered, and structural parameters including helices and strands (per 100 residues), average length of helices and strands. The epitopes of SPI allergens could be closely related to α-helix and β-sheet. In case of magnitude of secondary structure composition and parameter changes, HHP ranked top compared with other three methods. Therefore, the allergenicity reducing efficiency of HHP is much higher than those of other three treatments.

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“…As a novel nonthermal technology, high‐pressure processing can change the structure of soy protein, even at room temperature, without negative effects. Numerous studies concerning the high‐pressure treatment of soy protein have been published previously (Kajiyama and others ; Molina and others ; Molina and others ; Molina and Ledward ; Zhang and others ; Estrada‐Giron and others ; Zhang and others ; Wang and others ; Tang and Ma ; Li and others ). Kajiyama and others () showed that soy proteins were modified by high pressure, and possessed larger hydrophobic regions revealed by fluorescence analysis.…”

Section: Introductionmentioning

confidence: 99%

Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers

Kweon

Slade

Levine

2017

Journal of Food Science

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The effects of heat and pressure on protein denaturation in soy flour were explored by an experimental design that used pressure (atmospheric to 600 MPa), temperature (room to 90 °C), time (1 to 60 min), and type of aqueous plasticizer (NaCl, sucrose, betaine, and lactobionic acid (LBA)) as factors. When 50% (w/w) soy flour-water paste was high hydrostatic pressure (HHP)-treated for 20 min at 25 °C, the treatment at 200 MPa showed a small effect on denaturation of only the 7S soy globulin, but the treatment at 600 MPa showed a significant effect on denaturation of both the 7S and 11S soy globulins. The treatment at 60 °C showed a less-pronounced effect on denaturation of the 11S globulin, even at 600 MPa, but that at 90 °C showed a similar extent of denaturation of the 11S globulin at 600 MPa to that at 25 °C. Chaotropic 2N NaCl, 50% sucrose-, 50% betaine-, or 50% LBA-water solutions showed protective effects on protein denaturation during HHP treatment at 25 °C. Although LBA enhanced the extent of thermostability of soy protein less than did 2N NaCl, LBA exhibited better stabilization against pressure. The results from DSC analysis demonstrated that thermostable soy proteins were not always barostable.

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Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula

Cited by 59 publications

References 44 publications

Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

Structure, trypsin inhibitor activity and functional properties of germinated soybean protein isolate

Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula

Differential Scanning Calorimetry Analysis of the Effects of Heat and Pressure on Protein Denaturation in Soy Flour Mixed with Various Types of Plasticizers

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