A lipid fraction from a commercial soy protein isolate (SPI), previously found to be detrimental to SPI solubility, was analyzed by size-exclusion liquid chromatography, by high-performance liquid chromatography (HPLC), and for chemical composition. The molecular weight of most of this material was greater than 1,100 daltons. This lipid fraction was water-soluble yet required a strong nonpolar solvent mixture to elute it from a C18 HPLC column. The lipid material was alkaline (pH 8.7) and composed of 3.0% nitrogen, 1.6% phosphorus, 17.5% nonvolatile crude fatty acids (primarily hydroxylated), 10.4% long-chain bases, 9.9% hexuronic acid, 3.2% hexosamine, and 6.6% total sugar. The molecular weight, chemical composition, and physical characteristics (solubility characteristics, surfactant characteristics, and appearance) of this material were all similar to those reported for phytoglycolipid. ]AOCS 72, 1445-1451 (1995).
MATERIALS AND METHODSProtein isolation and lipid extraction. Laboratory isolates were prepared by dispersing hexane-defatted Forrest var. soybean flour in water (1 part flour to 10 parts water), followed by additions of 1 N NaOH as needed until a pH of 9 was achieved and maintained for 15 min. After centrifuging at 1,500 x g for 10 min, the supernatant was adjusted to pH 4.5 with 1 N HC1 to precipitate proteins. After centrifugation at 1,500 × g for 10 min, the precipitate was washed once with water, and the protein isolate was adjusted to pH 7 with 1 N NaOH. Samples were freeze-dried after being frozen overnight at -15°C. Added TBHQ was first dispersed in a premix by adding 0.5 g Tenox 20 (Eastman Chemical Co., Kingsport, TN) into a 50-mL volumetric flask with 40 mL water. The flask with the premix was suspended for 30 rain in a Bandelin Sonorex Super RK106 sonicator (Bandelin Electronics, Berlin, Germany). The water temperature was maintained at 50°C. After sonication, the premix was made to 50 mL with water. A portion of the premix was then added to the processing water, prior to dispersing the hexane-defatted flour, to provide 200 ppm TBHQ to the lipids associated with the defatted flour.Lipid extracts were obtained from hexane-defatted Forrest var. soybean flour, freeze-dried SPIs, and commercial SPI (Pro Faro 970, sample A; Archer Daniels Midland, Decatur, IL). Composition and solubility data for these materials were described in previous investigations (1,2).Lipids were extracted by the modified method of Bligh and Dyer (3,4), and without the use of acid and subsequent neutralization with NH4OH or by the modified Folch procedure (4,5). Flour/solvent ratios (wt/vol) were 1:5 for the commercial samples, 1:10 for the laboratory-prepared hexane-defatted flours, and 1:18 for the laboratory-prepared SPI. Materials were extracted twice, and the solvents were combined prior to phase separation.Fractionation and chemical characterization of lipid extracts. Lipid extracts were fractionated by CM-cellulose column chromatography by the method of Comfurius and Zwaal (6). This was performed with preswollen ...