PH shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 13, 2010, Pages 8035-8042

  Jiang, Jiang ^a,b   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

conglycinin; Glycinin; PH shifting; Solubility; Soy protein isolate

Indexed keywords

BETA CONGLYCININ PROTEIN, GLYCINE MAX; BETA-CONGLYCININ PROTEIN, GLYCINE MAX; GLOBULIN; GLYCININ; PLANT ANTIGEN; SEED STORAGE PROTEIN; SODIUM CHLORIDE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; HEAT; ISOLATION AND PURIFICATION; PH; PROTEIN STABILITY; SOLUBILITY;

ANTIGENS, PLANT; GLOBULINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PROTEIN STABILITY; SEED STORAGE PROTEINS; SODIUM CHLORIDE; SOLUBILITY; SOYBEAN PROTEINS;

GLYCINE MAX;

EID: 77954556099     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101045b     Document Type: Article

References (30)

1. Goto, Y.; Calciano, L. J.; Fink, A. L. Acid-induced folding of proteins, Proc. Natl. Acad. Sci. U.S.A. 1990, 87, 573-577.
2. Kristinsson, H. G.; Hultin, H. O. Changes in conformation and subunit assembly of cod myosin at low and high pH and after subsequent refolding. J. Agric. Food Chem. 2003, 51, 7187-7196.
3. Liang, Y.; Kristinsson, H. G. Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions. Food Res. Int. 2007, 40, 668-678.
4. Kristinsson, H. G.; Hultin, H. O. Changes in trout hemoglobin conformations and solubility after exposure to acid and alkali pH. J. Agric. Food Chem. 2004, 52, 3633-3643.
5. Wagner, J. R.; Guéguen, J. Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties. J. Agric. Food Chem. 1999 47, 2181-2187.
6. Wagner, J. R.; Guéguen, J. Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. Foaming properties. J. Agric. Food Chem. 1999, 47, 2173-2180. (Pubitemid 29325093)
7. Matsudomi, N.; Sasaki, T.; Kato, A.; Kobayashi, K. Conformational changes and functional properties of acid-modified soy protein. Agric. Biol. Chem. 1985, 49, 1251-1256.
8. Jiang, J.; Chen, J.; Xiong, Y. L. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. J. Agric. Food Chem. 2009, 57, 7576-7583.
9. Molina Ortiz, S. E.; Añon, M. C. Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties. Food Res. Int. 2002, 35, 511-518.
10. Renkema, J. M. S.; Gruppen, H.; Vliet, T. V. Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions. J. Agric. Food Chem. 2002, 50, 6064-6071.
11. Rickert, D. A.; Johnson, L. A.; Murphy, P. A. Functional properties of improved glycinin and β-conglycinin fractions. Food Chem. Toxicol. 2004, 69, 304-311.
12. Kinsella, J. E. Functional properties of soy proteins. J. Am. Oil Chem. Soc. 1979, 56, 242-258.
13. Damodaran, S. Refolding of thermally unfolded soy proteins during the cooling regime of the gelation process: effect on gelation. J. Agric. Food Chem. 1988, 36, 262-269.
14. Lakemond, M. C. C.; de Jongh, H. H. J.; Hessing, M.; Gruppen, H.; Voragen, A. G. J. Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure. J. Agric. Food Chem. 2000, 48, 1991-1995. (Pubitemid 30431177)
15. Hashizume, K.; Nakamura, N.; Watanabe, T. Influence of ionic strength on conformation changes of soybean proteins caused by heating, and relationship of its conformation changes to gel. formation. Agric. Biol. Chem. 39, 1339-1347.
16. Ruíz-Henestrosa, V. P.; Sánchez, C. C.; Escobar, M. M. Y.; Jiménez, J. J. P.; Rodriguez, F. M.; Patino, J. M. R. Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength. Colloids Surf. A; Physicochem. Eng. 2007, 309, 202-215. (Pubitemid 47369087)
17. Liu, G.; Xiong, Y. L. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized, myosin. J. Agric. Food Chem. 2000, 48, 624-630.
18. Anderson, R. L.; Wolf, W. J.; Glover, D. Extraction of soybean meal proteins with salt solutions at pH 4.5. J. Agric. Food Chem. 1973, 21, 251-254.
19. 2+-induced associations of soybean proteins. J. Agric. Food Chem. 2002, 50, 4953-4958.
20. Lakemond, C. M. M.; de Jongh, H. H. J.; Hessing, M.; Gruppen, H.; Voragen, A. G. J. Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures. J. Agric. Food Chem. 2000, 48, 1985-1990. (Pubitemid 30431176)
21. Shen, J. L. Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolate. J. Agric. Food Chem. 1976, 24, 784-788.
22. Zhang, J.; Mungara, P.; Jane, J. Mechanical and thermal properties of extruded soy protein sheets. Polymer 2001, 42, 2569-2578.
23. Bikbov, T. M.; Grinberg, V. Y.; Danilenko, A. N.; Chaika, T. S.; Vaintraub, I. A.; Tolstoguzov, V. B. Studies on gelation of soybean globulin solutions. Colloid Polym. Sci. 1983, 261, 346-358.
24. Privalov, P. L.; Khechinashvili, N. N. A thermodynamic approach to the problem of stabilization of globular protein structure: a calorimetric study. J. Mol. Biol. 1974, 86, 665-684.
25. Lee, K. H.; Ryu, H. S.; Rhe, K. C. Protein solubility characteristics of commercial soy protein products. J. Agric. Oil Chem. Soc. 2003, 80, 85-90.
26. Briggs, D. R.; Wolf, W. J. Studies on the cold-insoluble fraction of the water-extractable soybean proteins. I. Polymerization of the 11 S component through reactions of sulfhydryl groups to form disulfide bonds. Arch. Biochem. Biophys. 1957, 72, 127-144.
27. Wolf, W. J. Chemical and physical properties of soybean proteins. Baker's Dig. 1969, 43, 30-37.
28. Utsumi, S.; Damodaran, S.; Kinsella, J. E. Heat-induced interactions between soybean proteins: preferential association of HS basic subunits and β subunits of 7S. J. Agric. Food Chem. 1984, 32, 1406-1412.
29. Damodaran, S.; Kinsella, J. E. Effect of conglycinin on the thermal aggregation of glycinin. J. Agric. Food Chem. 1982, 30, 812-817.
30. Yamagishi, T.; Miyakawa, A.; Noda, N.; Yamauchi, F. Isolation and electrophoretic analysis of heat-induced products of mixed soybean 7S and 11S globulins. Agric. Biol. Chem. 1983, 47, 1229-1237.