Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

Bu, Guanhao; Yang, Yingying; Chen, Fusheng; Liao, Zhixiong; Gao, Yanxiu; Yang, Huiying; Run-jie, LI; Liu, Kunlun; Zhao, Junting

doi:10.1111/ijfs.12403

Cited by 21 publications

(11 citation statements)

References 33 publications

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“…4a and 4b) and no unordered structure was found in both the cases, which may be due to changes in the H-bon. [46] Using second-derivative analysis of infrared-standard deviation (IR-SD) direct quantitative analysis of the secondary structure of the Diplazium esculentum proteins has been obtained. The areas assigned as amide I bands in second derivative spectra ( Fig.…”

Section: Contact Angle Measurementsmentioning

confidence: 99%

Functional properties of sonicated and non-sonicated extracted leaf protein concentrate fromDiplazium esculentum

Saha

Deka

2016

International Journal of Food Properties

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Leaf protein concentrate of edible fern Diplazium esculentum was extracted using sonication and non-sonication methods and its functional properties were evaluated. The leaf protein concentrate contained 34.28 and 9.89% protein for sonicated and non-sonicated extractions, respectively. Sonication yielded (36.36%) better emulsion activity over non-sonication (31.10%). Foaming capacity was also found better in sonication (7.27%) over non-sonication (6.99%), and oil absorption capacity also improved in sonication (7.55 g of oil/g) over its counterpart (7.41 g of oil/g). Contact angle experiments with the leaf protein concentrate evidenced the enhancement of more hydrophilicity of the sonicated sample. Thermal properties of the leaf protein concentrate with sonication evidenced more stability (55.58 and 95.95°C) over the non-sonicated (46.75 and 75.60°C). Fourier transform infrared spectral analysis with the leaf protein concentrate of Diplazium esculentum was used to assess the secondary structural data such as αhelix and β-sheets. The various percentages of secondary structures of protein in sonicated and non-sonicated samples were 49.06 and 69.16% for α-helix, 33.59% and 17.02% for β-sheet and 42.02 and 35.68% for turn, respectively. The results of the present investigation showed credible evidence to support that sonication method of extraction of leaf protein concentrate was better in terms of protein yield and functional properties as compared to the non-sonication. The sonicated extracted leaf protein concentrate has the potential for developing value added products.

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Section: Contact Angle Measurementsmentioning

confidence: 99%

Functional properties of sonicated and non-sonicated extracted leaf protein concentrate fromDiplazium esculentum

Saha

Deka

2016

International Journal of Food Properties

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“…The internal water core structure of the system can selectively solubilize water-soluble substances, such as proteins (Malik, 2015) and amino acids (Silber et al, 2015). Through separation and purification, this can largely maintain the biological activity of proteins (Bu et al, 2014). Furthermore, the RMEM system can separate oils and proteins simultaneously, and achieve continuous operation with low energy consumption.…”

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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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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“…When the AOT was completely dissolved, KCl-phosphate buffer solution (0.1 mol/L, pH 7.0) was added. After that, the AOT reverse micelle system was left at room temperature until it became transparent, an indication that the solution had stabilized [14].…”

Section: Prepared Of the Aot Reverse Micellementioning

confidence: 99%

“…Meanwhile, soybean oil from the organic phase was separated by using a rotary vacuum evaporator at 60 ∘ C for 30 min. Then, the oil was heated in an oven at 60 ∘ C for 2 h. The oil extraction efficiency was calculated as the percentage of weight of the oil to the content of oil in soybean flour [14].…”

Section: Oil and Protein Extractionmentioning

confidence: 99%

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Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology

Zhang

Chen

Zhang

et al. 2018

Journal of Chemistry

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The mass transfer process of soybean oil extracted by AOT reverse micelle was determined. Meanwhile, the physicochemical properties of oil and structural properties of protein were also investigated by gas chromatography (GC), Fourier infrared spectrum (FTIR), and amino acid analyzer. The results indicated that the mass transfer model can be set up as 1 + 2(1 − ) − 3(1 − ) 2/3 = 0.248 • exp(−720.8/ ) • . The reaction probably belongs to internal diffusion. The oil extracted by AOT reverse micelle was in better quality according to physicochemical analysis. The soybean protein almost retained its original structure in AOT reverse micelle by FTIR and amino acid analysis. Therefore, AOT reverse micelle is an attractive procedure for extracting oil and protein simultaneously.

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Extraction and physicochemical properties of soya bean protein and oil by a new reverse micelle system compared with other extraction methods

Cited by 21 publications

References 33 publications

Functional properties of sonicated and non-sonicated extracted leaf protein concentrate fromDiplazium esculentum

Functional properties of sonicated and non-sonicated extracted leaf protein concentrate fromDiplazium esculentum

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

Kinetics and Characteristics of Soybean Oil and Protein Extracted by AOT Reverse Micelle Technology

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