Kosmotropes and chaotropes as they affect functionality of a protein isolate

Food Chemistry

Volumn 95, Issue 1, 2006, Pages 101-107

  Lawal, Olayide S ^a  

^a OLABISI ONABANJO UNIVERSITY   (Nigeria)

Author keywords

Chaotropes; Hofmeister series; Kosmotropes; Protein isolate

Indexed keywords

ANION; VEGETABLE PROTEIN;

ARTICLE; BEAN; FOOD COMPOSITION; ISOELECTRIC POINT; PH; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN ISOLATION; SOLUBILITY; WATER ABSORPTION;

NASO; PARKIA FILICOIDEA; PHASEOLUS (ANGIOSPERM);

EID: 31844433652     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.12.041     Document Type: Article

References (36)

1. A. Achouri, W. Zhang, and X.U. Shying Enzymatic hydrolysis of soy protein isolate and effect of succinylation on functional properties of resulting protein hydrolysates Food Research International 31 1998 617 623
2. A. Achouri, W. Zhang, and F. Shying Protein isolates from Chick pea (Cicer arietinum L). Chemical composition, functional properties and characterisation Food Chemistry 64 1999 243 273
3. E.T. Akintayo, A.A. Oshodi, and K.O. Esuoso Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates Food Chemistry 66 1999 51 56
4. R.E. Aluko, and R.Y. Yada Structure, function relationships of cowpea (Vigna unguiculata) globulin isolate. Influence of pH and NaCl on physicochemical and functional properties Food Chemistry 53 1995 259 265
5. AOAC. (1985). Official methods of analysis. (14th ed.). Washington, DC: Association of Official Analytical Chemists.
6. A. Asghar, and R.L. Henrickson Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems Advances in food research Vol. 28 1982 Academic Press London 232 372
7. R.L. Baldwin How Hofmeister ion interactions affect protein stability Biophysical Journal 71 1996 2056 2063
8. L.R. Beuchat Functional and electrophoretic characteristics of succinylated peanut flour protein Journal of Agricultural and Food Chemistry 25 1977 258 261
9. N. Castimpoolas, and C. Meyer Gelation phenomenon of soy-bean globulins I protein-protein interaction Cereal Chemistry 47 1970 559 570
10. U.D. Chavan, D.B. Mc Kenzie, and F. Shahidi Functional properties of protein isolates from beach pea (Lathyrus maritimus L) Food Chemistry 74 2001 177 187
11. J.P. Cherry, and K.H. Mc Watters Whippability and aeration J.P. Cherry Protein functionality in foods American chemical society symposium series Vol. 147 1989 American Chemical Society Washington, DC 149
12. C.W. Coffman, and V.V. Garcia Functional properties and amino acid content of protein isolate from mung bean flour Journal of Food Technology 12 1977 473 484
13. K.D. Collins, and M.W. Washabaugh The Hofmeister effect and the behavior of water at interfaces Quarterly Reviews of Biophysics 18 1985 323 422
14. S. Damodaran, and J.E. Kinsella Effects of ions on protein conformation and functionality J. Cherry Food protein deterioration mechanisms and functionality ACS symposium series 1982 American Chemical society Columbus, OH 302
15. J.R. De Xammar Oro Role of co-solute in biomolecular stability: glucose, urea and water structure Journal of Biological Physics 27 2001 73 79
16. D. Eagland F. Franks Water, a comprehensive treatise Vol. 4 1975 Plenum Press New York 424 518
17. O. Fennema Water and protein hydration J.R. Whitaker S.R. Tannenbaum Food proteins 1977 AVI Publication Co Westport, Connecticut 50 90
18. Y. Hatefi, and W.G. Hanstein Solubilization of particulate proteins and non electrolytes by chaotropic agents Biochemistry 62 1969 1129 1136
19. F. Hofmeister Zur Lehre von der Wirkung der Salze Archiv fur Experimentelle Pathologie Pharmakologie 24 1888 247 260
20. O.S. Lawal, and K.O. Adebowale Effect of Acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of Mucuna bean (Mucuna pruriens) protein concentrate Nahrung/Food 48 2004 129 136
21. P.E. Mason, G.W. Neilson, C.E. Dempsey, A.C. Barnes, and J.M. Cruickshank The hydration structure of guanidinium and thiocyanate ions: implications for protein stability in aqueous solution Proceedings of the National Academic Sciences USA 100 2003 4557 4561
22. K.Y. Mcwatters, and M.R. Holmes Influence of pH and salt concentration on nitrogen solubility and emulsification properties of soy flour Journal of Food Science 44 1979 770 773
23. N. Muller Is there a region of highly structured water around a nonpolar solute molecule? Journal of Solution Chemistry 17 1988 661 672
24. A.M. Mwasaru, K. Muhammad, J. Bakar, and Y.B. Cheman Influence of altered solvent environment on the functionality of pigeon pea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates Food Chemistry 71 2000 157 165
25. C. Myers Functional attributes of protein isolates F. Franks Characterisation of protein 1988 Humana Press Clifton, NJ, USA 491 549
26. V.Q. Neto, N. Narain, J.B. Silva, and P.S. Bora Functional properties of raw and heat processed cashew nut (Anarcardium Occidentale, L.) kernel protein Isolate Nahrung/Food 45 2001 258 262
27. J. Otte, E. Schumacher, R. Ipsen, Z.Y. Ju, and K.B. Qvist Protease induced gelation of unheated and heated whey proteins: effects of pH, temperature and concentration of protein, enzyme and salts International Dairy Journal 9 1999 801 812
28. W. Prinyawiwatkul, L.R. Beuchat, K.H. Mc Watters, and R.D. Phillips Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling and fungal fermentations Journal of Agricultural and Food Chemistry 45 1997 480 486
29. A.I. Sarabia, M.C. Gomez-Guillen, and P. Montero The effects of added salts on the viscoelastic properties of fish skin gelatin Food Chemistry 70 2000 71 76
30. S.K. Sathe, S.S. Desphande, and D.K. Salunkhe Functional properties of Lupin seed (Lupinus mutabilis) protein concentrate Journal of Food Science 47 1982 491 497
31. S.K. Sathe, and D.K. Salunkhe Functional properties of the great Northern Bean (Phaseolus vulgaris L) proteins. Emulsion, foaming and gelation properties Journal of Food Science 46 1981 71 81
32. H. Uedaira, and H. Uedaira Role of hydration of polyhydroxy compounds in biological systems Cellular and Molecular Biology 47 2001 823 829
33. P.H. Von Hippel, and T. Schleich S.N. Timasheff G.D. Fasman Structure of biological macromolecules Vol. 2 1969 Dekker New York 418 574
34. P.H. Von Hippel, and K.Y. Wong The effects of ions in the kinetics of formation and stability of the collagen fold Biochemistry 1 1962 664
35. P.M. Wiggins High and low-density intracellular water Cellular and Molecular Biology 47 2001 735 744
36. L. Were, L. Hettiarachchy, and U. Kalapathy Modified soy proteins with improved foaming and water hydratation proteins Journal of Science of Food and Agriculture 62 1997 821 824