Electrophoretic, solubility and functional properties of commercial soy protein isolates

Arrese, Estela L.; Sorgentini, Delia A.; Wagner, Jorge R.; Añón, Marı́a Cristina

doi:10.1021/jf00006a004

Cited by 137 publications

(116 citation statements)

References 14 publications

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“…The WSI of soya bean fl our and soya and maize concentrates was around 35 %, while that of the hydrolysates (02 and 09) ranged from 32.71 to 95.65 %. Arrese et al (6) reported the WSI values of soya proteins of 36.3 to 83.6 % and according to Tomotake et al (5), WSI of a buckwheat isolate at similar pH value as used in our study was around 50 %, followed by the soya protein isolate, with values below 20 % and that of peanut fl our of 30 % (12). Therefore, the values of WSI obtained in some analyzed samples (Table 2) are higher than those reported for similar products.…”

Section: Functional Analysis Of Vegetable and Cereal Proteinssupporting

confidence: 63%

“…Currently there is a lot of information regarding functional properties of proteins starting with the overwhelming general data about soya and oilseed-derived materials (4,6,7). Several authors have compared the physicochemical and functional properties of buckwheat protein, soya protein isolate and casein (5,6,8).…”

Section: Introductionmentioning

confidence: 99%

“…Several authors have compared the physicochemical and functional properties of buckwheat protein, soya protein isolate and casein (5,6,8). The functional characteristics of pseudocereals as quinoa and amaranth have also been reported in literature (5,9,10).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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SummaryProteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: fi ve soya bean fl our samples, one pea fl our and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates). The physicochemical characterization included pH (5.63 to 7.57), electrical conductivity (1.32 to 4.32 mS/cm), protein content (20.78 to 94.24 % on dry mass basis), free amino nitrogen (0.54 to 2.87 mg/g) and urease activity (0.08 to 2.20). The functional properties showed interesting diff erences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsifi cation activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m 2 /g respectively, the highest being of pea fl our. Foam activity (66.7 to 475.0 %) of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis aff ected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were bett er of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identifi cation of diff erences regarding other vegetable and cereal protein sources such as pea or soya bean.

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Section: Functional Analysis Of Vegetable and Cereal Proteinssupporting

confidence: 63%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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“…Many authors [1,4,7,8] have studied the effect of heath treatment under different conditions on different functional properties of soy isolates. It has been reported that the functionality depends basically on the degree of dissociation, denaturation, and aggregation of the glycinin and β-congycinin [9,10]. Also, as an indicator of modification during preparation processes of commercial and laboratory-prepared soy protein isolates, has been recognized the relationship between solubility and surface hydrophobicity [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Barać

Jovanović

Stanojević

et al. 2006

Sensors

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Abstract:The influence of limited proteolysis of soy protein concentrate on protein extractability, the composition of the extractable proteins, their emulsifying properties and some nutritional properties were investigated. Traditional concentrate (alcohol leached concentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents. Significant differences in extractable protein composition between traditional concentrate and their hydrolysates were observed by polyacrylamide gel electrophoresis (PAGE) and by SDS-PAGE. All hydrolysates showed better extractability than the original protein concentrate, whereas significantly better emulsifying properties were noticed at modified concentrates obtained by trypsin induced hydrolysis. These improved properties are the result of two simultaneous processes, dissociation and degradation of insoluble alcohol-induced protein aggregates. Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, and significantly reduced phytic acid content.

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“…Gel formation is not beneficial in fibre spinning with a number of studies reported in the literature on the thermal denaturation of soybean (German et al, 1982;Petruccelli and Anon, 1995;Sorgentini et al, 1995). In addition, the denaturation temperatures of β-conglycinin and glycinin have been reported to be in the 72-80 o C and 85-95 o C range, respectively (Arrese et al 1991;Berli et al, 1999). Zhang et al (2003) reported benefits in terms of viscosity stability when thermal denaturation was used compared to alkali denaturation in the spinning of PVA/soybean blend fibres.…”

Section: Thermal Denaturationmentioning

confidence: 99%

Soybean Fibre: A Novel Fibre in the Textile Industry

Vynias¹

2011

Soybean - Biochemistry, Chemistry and Physiology

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Electrophoretic, solubility and functional properties of commercial soy protein isolates

Cited by 137 publications

References 14 publications

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Soybean Fibre: A Novel Fibre in the Textile Industry

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