Characterization of fractionated soy proteins produced by a new simplified procedure

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 2, 2007, Pages 137-149

  Deak, Nicolas A ^a   Murphy, Patricia A ^a   Johnson, Lawrence A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Conglycinin; Functional properties; Glycinin; Isoflavones; Protein; Soy protein fractionation; Soy protein isolate; Soybeans

Indexed keywords

AMINO ACIDS; EMULSIFICATION; FRACTIONATION; HYDROPHOBICITY; VISCOSITY;

FUNCTIONAL PROPERTIES; ISOFLAVONES; SOY PROTEIN FRACTIONATION; SOY PROTEIN ISOLATE;

PROTEINS;

GLYCINE MAX;

EID: 34548205199     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1017-1     Document Type: Article

References (22)

1. Saio K, Watanabe T (1973) Food use of soybean 7S and 11S proteins. Extraction and functional properties of their fractions. J Food Sci 38:1139-1144
2. Wu S, Murphy PA, Johnson LA, Fratzke AR, Reuber MA (1999) Pilot-plant fractionation of soybean glycinin and β-conglycinin. J Am Oil Chem Soc 76:285-293
3. Nagano T, Hirotsuka M, Mori H, Kohyama K, Nishinari K (1992) Dynamic viscoelastic study on the gelation of 7S globulin form soybeans. J Agric Food Chem 40:941-944
4. Rickert DA, Johnson LA, Murphy PA (2004) Functional properties of improved glycinin and beta-conglycinin fractions. J Food Sci 69:FTC 303-311
5. Rao AGA, Rao MSN (1976) Binding of Ca(II), Mg(II), and Zn(II) by 7S fraction of soybean proteins. J Agric Food Chem 24:490-494
6. Kroll RD (1984) Effect of pH on the binding of calcium ions by soybean proteins. Cereal Chem 61:490-495
7. 2+-induced associations of soybean proteins. J Agric Food Chem 50:4953-4958
8. 3. J Food Sci 71:C413-C424
9. AOAC (1995) Official methods of analysis of the association of official analytical chemists, 16th edn. AOAC, Arlington, method 990.03
10. Jung S, Rickert DA, Deak NA, Aldin ED, Recknor J, Johnson LA, Murphy PA (2003) Comparison of Kjeldahl and Dumas methods for determining protein contents of soybean products. J Am Oil Chem Soc 80:1169-1173
11. AOAC (1995) Official methods of analysis of the association of official analytical chemists, 16th edn. AOAC, Arlington, method 925.10
12. AACC (1983) Approved methods of the American association of cereal chemistry, 8th edn. AACC, St. Paul, method 08-03
13. O'Keefe SF, Wilson LA, Resurreccion AP, Murphy PA (1991) Determination of the binding of hexanal to soy glycinin and β-conglycinin in an aqueous model system using a headspace technique. J Agric Food Chem 39:1022-1028
14. Murphy PA, Song T, Buseman G, Baura K, Beecher GR, Trainer D, Holden J (1999) Isoflavones in retail and institutional soy foods. Ibid 47:2697-2704
15. Bian Y, Myers DJ, Dias K, Lihono MA, Wu S, Murphy PA (2003) Functional properties of soy protein fractions produced using a pilot plant-scale process. J Am Oil Chem Soc 80:545-549
16. Sorgentini DA, Wagner JR, Añón MC (1995) Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions. J Agric Food Chem 43:2471-2479
17. Waggle DH, Bryan BA (2002) Recovery of isoflavones from soy molasses. U.S. Patent 6,664,382
18. Wang H-J, Murphy PA (1996) Mass balance study of isoflavones during soybean processing. J Agric Food Chem 47:2377-2383
19. Rickert DA, Johnson LA, Murphy PA (2004) Improved fractionation of glycinin and β-conglycinin and partitioning of phytochemicals. Ibid 52:1726-1734
20. Scilingo AA, Añón MC (2004) Characterization of soybean protein isolates. The effect of calcium presence. J Am Oil Chem Soc 81:63-69
21. Scilingo AA, Añón MC (1996) Calorimetric study of soybean protein isolates: effect of calcium and thermal treatments. J Agric Food Chem 44:3751-3756
22. Dias K, Myers DJ, Bian Y, Lihono MA, Wu S, Murphy PA (2003) Functional properties of the acidic and basic subunit of the glycinin (11S) soy protein fraction. J Am Oil Chem Soc 80:551-556