Physicochemical and functional properties of soy protein isolate as a function of water activity and storage

Martins, Vilene Braga; Netto, Flávia Maria

doi:10.1016/j.foodres.2005.07.001

Cited by 43 publications

(30 citation statements)

References 33 publications

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“…In alkaline range it exhibited very high solubility starting from 70.0% at pH 8.0 to 87.0% at pH 11.0. Martins and Netto (2006) also reported a decrease in protein solubility by about 60% with increase in water activity from 23.3% to 9.6%. According to Saio et al (1982), among the oilseed flours and protein isolates suspended in water at pH's ranging from 2.5 − 9.0, soy and peanut showed higher solubility.…”

Section: Physico-chemical Properties Of Selected Oilseed Floursmentioning

confidence: 89%

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Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Anjappa

Oghbaei

Nagarajaiah

et al. 2011

FSTR

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The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 − 84% were used for determination of PCP. Bulk density of samples decreased with increasing RH levels for sunflower, rice bran and soybean. Water absorption and emulsion activity of groundnut and sunflower increased with RH levels. However, an opposite trend was seen for rice bran and soybean. Fat absorption of all samples increased with increasing RH. Protein solubility of groundnut and sunflower was very high at RH of 84% in alkaline pH range. Protein solubility of rice bran was not affected by RH, whereas for soy flour it decreased with increasing RH. It can be concluded that water activity influenced the PCP of oilseed flour to a significant extent.

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Section: Physico-chemical Properties Of Selected Oilseed Floursmentioning

confidence: 89%

“…These were further used for determining functional properties with different moisture levels. Martins and Netto (2006) stated that soy protein isolate stored at RH of 19, 33 and 74% after reaching to equilibrium exhibited 5.4, 6.7 and 14.3% moisture uptake.…”

Section: Methodsmentioning

confidence: 99%

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Anjappa

Oghbaei

Nagarajaiah

et al. 2011

FSTR

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“…Gels were prepared according to Martins and Netto (2006) with some modifications. Suspensions (pH 7.0) containing 100 ml of 20 % protein in a 100 ml beaker were stirred for 10 min.…”

Section: Gel Hardnessmentioning

confidence: 99%

“…The main functional properties of soy proteins are hydration capacity, solubility, colloidal stability, gelation, emulsification, foaming and adhesion/cohesion (Morr 1990). The functional properties of proteins are controlled largely by their chemical and physicochemical properties, and these in turn are influenced by their composition and conditions of processing and storage (Hsu and Fennema 1989;Martins and Netto 2006;Schmidt et al 1984). Kehrberg and Johnson (1975) found that the browning rate of dried sweet cheese whey powder stored at room temperature increased with increasing moisture content over the range of 3.6-5.5 %.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

2015

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The effects of water activity (aw) and temperature during storage on the physicochemical characteristics and functional properties of soy protein isolate (SPI) were investigated. SPI was stored with two different temperatures (25, 45°C) and two levels of water activity (0.25, 0.75) for 224 days. During the 224-day storage period, all the samples showed decreases in gel hardness, emulsifying stability, foaming properties, viscosity, solubility, and color alteration, but increased in surface hydrophobicity (RSo). These alterations were stronger when stored at 45°C than at 25°C and in 0.75 aw than 0.25 aw, and most pronounced at 45°C and 0.75 aw. Our results revealed that storage conditions -temperature and water activity -will indeed affect the functional properties of soy protein isolates.

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“…Previous studies found that 11S globulins serve as the nutrient source for emerging embryos in seed germination and provide essential amino acids (EAAs) to humans and farm animals (Kumar et al 2013;Shewry and Halford 2002). Furthermore, 11S globulins can be used as additives in various food products because of their gelling and caking functionalities (Martins and Netto 2006;Mujoo et al 2003;Renkema et al 2001). …”

Section: Introductionmentioning

confidence: 99%

Characterization and Structural Identification of an 11S Globulin of Juglans mandshurica Maxim. Kernel from the Changbai Mountains in China

Li¹,

Wang²,

Wang³

et al. 2016

Proceedings of the 2016 5th International Conference on Civil, Architectural and Hydraulic Engineering (ICCAHE 2016)

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ABSTRACT:The major seed storage protein 11S globulin from Juglans mandshurica Maxim. (JSG) was isolated and purified to identify its structure and analyze its physicochemical properties. JSG was found to be composed of two distinct major polypeptides with molecular masses of ~23 and ~20 kDa, and whose amino acid sequences are highly similar to those of the 11S globulin from J. regia in the NCBI database. JSG contains essential amino acids that correspond to the adult standard recommended by FAO/WTO. Differential scanning calorimetry revealed a single endothermic peak with a denaturation temperature of 96.83 °C and an enthalpy value of 12.07 J/g. The secondary structure of the JSG consists of β-sheets (32.83%) and α-helices (11.67%). A red shift was also observed in the fluorescence spectra with guanidine hydrochloride (GdnHCl) or urea as denaturant; GdnHCl was proven to be a stronger denaturant than urea.

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Physicochemical and functional properties of soy protein isolate as a function of water activity and storage

Cited by 43 publications

References 33 publications

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Physicochemical and functional property changes in soy protein isolates stored under high relative humidity and temperature

Characterization and Structural Identification of an 11S Globulin of Juglans mandshurica Maxim. Kernel from the Changbai Mountains in China

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