Opposite contributions of glycinin- and β-conglycinin-derived peptides to the aggregation behavior of soy protein isolate hydrolysates

Food Biophysics

Volumn 1, Issue 4, 2006, Pages 178-188

  Kuipers, Bas J H ^a   Van Koningsveld, Gerrit A ^b   Alting, Arno C ^c   Driehuis, Frank ^c   Voragen, Alphons G J ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Eurosequence BV   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Conglycinin; Aggregation; Glycinin; Proteolysis; Solubility; Soy protein isolate; Subtilisin Carlsberg

Indexed keywords

GLYCINE MAX;

EID: 33751583648     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-006-9019-y     Document Type: Article

References (33)

1. K. Liu, Soybeans; Chemistry, Technology and Utilization (Chapman & Hall, New York 1997).
2. E.A. Foegeding, J.P. Davis, D. Doucet and M.K. McGuffey, Trends Food Sci Technol 13, 151 (2002).
3. Z.Y. Ju, J. Otte, M. Zakora and K.B. Qvist, Int Dairy J 7, 71 (1996).
4. D. Doucet, S.F. Gauthier and E.A. Foegeding, J Food Sci 66, 711 (2001).
5. Y. Fuke, M. Sekiguchi and H. Msuoka, J Food Sci 50, 1283 (1985).
6. B.J.H. Kuipers, G.A. van Koningsveld, A.C. Alting, F. Driehuis, H. Gruppen and A.G.J. Voragen, J Agric Food Chem 53, 1031 (2005).
7. P.M. Nielsen, Functionality of protein hydrolysates. In: Food Proteins and their Applications, edited by S. Damodaran and A. Paraf (Marcel Dekker, Inc., New York 1997), p. 443
8. P.W.J.R. Caessens, H. Gruppen, S. Visser, G.A. van Aken and A.G.J. Voragen, J Agric Food Chem 45, 2935 (1997).
9. K. Inouye, K. Nagai and T. Takita, J Agric Food Chem 50, 1237 (2002).
10. Z.Y. Ju, J. Otte, J.S. Madsen and B. Qvist, J Dairy Sci 78, 2119 (1995).
11. J. Otte, Z.Y. Ju, M. Faergemand, S.B. Lomholt and K.B. Qvist, J Food Sci 61, 911 (1996).
12. K.A. Lee and S.H. Kim, Food Chem 90, 389 (2005).
13. K.J. Rutherfurd and H.S. Gill, Br J Nutr 84, S99 (2000).
14. I. Koshiyama, Cereal Chem 45, 394 (1968).
15. S. Utsumi, Y. Matsumura and T. Mori, Structure-function relationships of soy proteins. In: Food Proteins and their Applications, edited by S. Damodaran and A. Praf (Marcel Dekker, Inc., New York 1997), p. 257
16. W.J. Wolf and D.R. Briggs, Arch Biochem Biophys 76, 377 (1958).
17. T. Nakamura, S. Utsumi and T. Mori, Agric Biol Chem 50, 1287 (1986).
18. T. Nakamura, S. Utsumi and T. Mori, Agric Biol Chem 50, 2429 (1986).
19. J.M.S. Renkema, J.H.M. Knabben and T. van Vliet, Food Hydrocoll 15, 407 (2001).
20. H.J. Hou and K.C. Chang, J Agric Food Chem 52, 7931 (2004).
21. V.H. Thanh and K. Shibasaki, J Agric Food Chem 24, 1117 (1976).
22. J. Adler-Nissen, Enzymic Hydrolysis of Food Proteins (Elsevier Applied Science Publishers, London, England 1986).
23. D.A. Sorgentini and J.R. Wagner, J Food Biochem 23, 489 (1999).
24. W.U. Wu, N.S. Hettiarachchy and M. Qi, J Am Oil Chem Soc 75, 845 (1998).
25. J. Adler-Nissen, J Agric Food Chem 24, 1090 (1976).
26. T. Fukuda, N. Maruyama, A. Kanazawa, et al., J Agric Food Chem 53, 3658 (2005).
27. S.A. Hughes and P.A. Murphy, J Agric Food Chem 31, 376 (1983).
28. T. Mori, S. Utsumi, H. Inaba, K. Kitamura and K. Harada, J Agric Food Chem 29, 20 (1981).
29. R. Ipsen, K. Bulow-Olsen, J. Otte and K.B. Qvist, Milchwissenschaft 56, 492 (2001).
30. J. Otte, R. Ipsen, R. Bauer, M.J. Bjerrum and R. Waninge, Int Dairy J 15, 219 (2005).
31. D. Eisenberg, E. Schwarz, M. Komaromy and R. Wall, J Mol Biol 179, 125 (1984).
32. I. Sodini, A. Lucas, J.P. Tissier and G. Corrieu, Int Dairy J 15, 29 (2005).
33. J. Barbeau, S.F. Gauthier and Y. Pouliot, J Agric Food Chem 44, 3939 (1996).