Effect of sodium bisulfite on properties of soybean glycinin

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 23, 2008, Pages 11192-11197

  Zhang, Lu ^a   Sun, Xiuzhi Susan ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Adhesive strength; Hydrophobic interaction; Morphology; Physicochemical property; Protein modification; Sodium bisulfite; Soy glycinin protein

Indexed keywords

BISULFITE; GLOBULIN; GLYCININ; SOYBEAN PROTEIN; SULFITE;

ARTICLE; CHEMISTRY; HYDROPHOBICITY; SOLUBILITY; SOYBEAN; SURFACE PROPERTY;

GLOBULINS; HYDROPHOBICITY; SOLUBILITY; SOYBEAN PROTEINS; SOYBEANS; SULFITES; SURFACE PROPERTIES;

GLYCINE MAX;

EID: 58949095802     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801137y     Document Type: Article

References (30)

1. Huang, W.; Sun, X. Adhesive properties of soy proteins modified by urea and guandidine hydrochloride. J. Am. Oil Chem. Soc. 2000, 77, 101-104.
2. Huang, W.; Sun, X. Adhesive properties of soy proteins modified by sodium dodecyl sulfate and sodium dodecylbenzene sulfonate. J. Am. Oil Chem. Soc. 2000, 77, 705-708.
3. Hettiarachchy, N. S.; Kalapathy, U.; Myers, D. J. Alkali-modified soy protein with improved adhesive and hydrophobic properties. J. Am. Oil Chem. Soc. 1995, 72, 1461-1464.
4. Kumar, R.; Choudhary, V.; Mishra, S.; Varma, I. K. Enzymatically-modified soy protein part 2: Adhesion behaviour. J. Adhes. Sci. Technol. 2004, 18, 261-273.
5. Wang, Y.; Sun, X. S.; Wang, D. Performance of soy protein adhesive enhanced by esterification. Trans. ASAE 2006, 49, 713-719.
6. Peng, I. C.; Quass, D. W.; Dayton, W. R.; Allen, C. E. The physicochemical and functional properties of soybean 11s globulin - A review. Cereal Chem. 1984, 61, 480-490.
7. Kellar, N. K. D.; Barbeau, W. E.; Kinsella, J. E. Effect of Oxidative sulfitolysis of disulfide bonds of glycinin on solubility, surface hydrophobicity, and in vitro digestibility. J. Agric. Food Chem. 1986, 34, 251-256.
8. Kellar, N. K. D.; Barbeau, W. E.; Kinsella, J. E. Effect of disulfide bond cleavage on the structure and conformation of glycinin. Int. J. Pept. Protein Res. 1986, 27, 421-432.
9. Kim, S. H.; Kinsella, J. E. Surface active properties of food proteins: effects of reduction of disulfide bonds on film properties and foam stability of glycinin. J. Food Sci. 1987, 52, 128-131.
10. Sun, X.; Zhu, L.; Wang, D. Latex based adhesives derived from soybeans. U.S. Patent, PCT filed 2006, PCT pub. no. 35091, pending.
11. Mo, X.; Zhong, Z.; Wang, D.; Sun, X. S. Soybean glycinin subunits: Characterization of physicochemical and adhesion properties. J. Agric. Food Chem. 2006, 54, 7589-7593.
12. Thanh, V. H.; Shibsaki, K. Major proteins of soybean seeds. A straightforward fractionation and their characterization. J. Agric. Food Chem. 1976, 24, 1117-1121.
13. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680-685.
14. German, B.; Damodaran, S.; Kinsella, J. E. Thermal dissociation and association behavior of soy proteins. J. Agric. Food Chem. 1982, 30, 807-811.
15. Kato, A.; Matsuda, T.; Matsudomi, N.; Kobayashi, K. Determination of protein hydrophobicity using a sodium dodecyl sulfate binding method. J. Agric. Food Chem. 1984, 32, 284-288.
16. Annual Book of ASTM Standards; ASTM International: West Conshohocken, PA, 2002; Vol. 15.06, pp 158-160, D2339-98.
17. Annual Book of ASTM Standards; ASTM International: West Conshohocken, PA, 2002; Vol. 15.06, pp 70-73, D1183-96.
18. Annual Book of ASTM Standards; ASTM International: West Conshohocken, PA, 2002; Vol. 15.06, pp 67-69, D1151-00.
19. Staswick, P. E.; Hermodson, M. A.; Nielsen, N. C. Identification of the acidic and basic subunit complexes of glycinin. J. Biol. Chem. 1981, 256, 8752-8755.
20. Wolf, W. J. Sulfhydryl content of glycinin: Effect of reducing agent. J. Agric. Food Chem. 1993, 41, 168-176.
21. Savolainen, J. Method for isolation and modification of proteins. U.S. Patent, US 6797810 B1, 2004.
22. Catsimpoolas, N.; Meyer, E. W. Gelation phenomena of soybean globulins I: Protein-protein interactions. Cereal Chem. 1970, 47, 559-569.
23. Sun, X. S.; Wang, D.; Zhang, L.; Mo, X.; Zhu, L.; Boyle, D. Morphology and phase separation of hydrophobic clusters of soy globular protein polymers. Macromol. Biosci. 2008, 8, 295-303.
24. Horne, D. S. Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J. 1998, 8, 171-177.
25. Eldridge, A. C.; Wolf, W. J. Purification of the 11s component of soybean protein. Cereal Chem. 1967, 44, 645-652.
26. Utsumi, S.; Nakamura, T.; Harada, K.; Mori, T. Occurrence of dissociable and undissociable soybean glycinin. Agric. Biol. Chem. 1987, 51, 2139-2144.
27. Petruccelli, S.; Anon, M. C. Partial reduction of soy protein isolate disulfide bonds. J. Agric. Food Chem. 1995, 43, 2001-2006.
28. Relkin, P. Differential scanning calorimetry: A useful tool for studying protein denaturation. Thermochim. Acta 1994, 246, 371-386.
29. Mo, X.; Sun, X.; Wang, D. Thermal properties and adhesion strength of modified soybean storage proteins. J. Am. Oil Chem. Soc. 2004, 81, 395-400.
30. Kalapathy, U.; Hettiarachchy, N. S.; Myers, D. J.; Rhee, K. C. Alkali-modified soy protein: Effect of salts and disulfide bond cleavage on adhesion and viscosity. J. Am. Oil Chem. Soc. 1996, 73, 1063-1066.