Effects of oxidative modification on thermal aggregation and gel properties of soy protein by peroxyl radicals

International Journal of Food Science and Technology

Volumn 46, Issue 9, 2011, Pages 1891-1897

  Wu, Wei ^a   Hua, Yufei ^b   Lin, Qinlu ^a   Xiao, Huaxi ^a  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Aggregation; Gelation; Peroxyl radical; Protein oxidation; Soy protein

Indexed keywords

GEL NETWORKS; GEL PROPERTIES; GEL STRENGTHS; OXIDATIVE MODIFICATION; PEROXYL RADICAL; PROTEIN OXIDATION; SOY PROTEIN; THERMAL AGGREGATION; WATER HOLDING CAPACITY;

COAGULATION; GELATION; GELS; HARDNESS; OXIDATION; PROTEINS;

AGGLOMERATION;

GLYCINE MAX;

EID: 79960699367     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02698.x     Document Type: Article

References (28)

1. Almdal, K., Dyre, J., Hvidt, S. & Kramer, O. (1993). Towards a phenomenological description of the term 'gel'. Polymer gels and Networks, 1, 5-18.
2. Alting, A.C., Hamer, R.J., de Kruif, C.G., Paques, M. & Visschers, R.W. (2003). Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids, 17, 469-479.
3. Chronakis, I.S., Kasapis, S. & Richardson, R.K. (1995). Characterization of a commercial soy isolate by physical techniques. Journal of Texture Studies, 26, 371-389.
4. Decker, E.A., Xiong, Y.L., Calvert, J.T., Crum, A.D. & Blanchard, S.P. (1993). Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry, 41, 186-189.
5. Duggan, S., Rait, C., Platt, A. & Gieseg, S.P. (2002). Protein and thiol oxidation in cells exposed to peroxyl radicals is inhibited by the macrophage synthesised pterin 7, 8-dihydroneopterin. Biochimica et Biophysica Acta, 1591, 139-145.
6. Esterbauer, H., Schaur, R.J. & Zollner, H. (1991). Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Biology and Medicine, 11, 81-128.
7. Hermansson, A.M. (1978). Physico-chemical aspects of soy proteins structure formation. Journal of Texture Studies, 9, 33-58.
8. Hua, Y.F., Cui, S.W., Wang, Q., Mine, Y. & Poysa, V. (2005). Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours. Food Research International, 38, 377-385.
9. Huang, Y.R., Hua, Y.F. & Qiu, A.Y. (2006). Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation. Food Research International, 39, 240-249.
10. Kang, J.H., Kim, K.S., Choi, S.Y., Kwon, H.Y. & Won, M.H. (2001). Oxidative modification of human ceruloplasmin by peroxyl radicals. Biochimica er Biophysica Acta, 1568, 30-36.
11. Kinsella, J.E. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition, 23, 219-280.
12. Kong, X.Z., Li, X.H., Wang, H.J., Hua, Y.F. & Huang, Y.R. (2008). Effect of lipoxygenase activity on the gelling properties of in defatted soybean flour soybean protein isolate. Food Chemistry, 106, 1093-1099.
13. Li, X.H., Li, Y., Hua, Y.F., Qiu, A.Y., Yang, C. & Cui, S. (2007). Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins. Food Chemistry, 104, 1410-1417.
14. Liu, Z.Q., Yu, W. & Liu, Z.L. (1999). Antioxidative and prooxidative effects of coumarin derivatives on free radical initiated and photosensitized peroxidation of human low-density lipoprotein. Chemistry and Physics of Lipids, 103, 125-135.
15. Maltais, A., Remondetto, G.E. & Subirade, M. (2008). Mechanisms involved in the formation and structure of soy protein cold-set gels: a molecular and supramolecular investigation. Food Hydrocolloids, 22, 550-559.
16. Nagano, T., Mori, H. & Nishinari, K. (1994). Effect of heating and cooling on the gelation kinetics of 7S globulin from soybeans. Journal of Agricultural and Food Chemistry, 42, 1415-1419.
17. Nakashi, T., Utsumi, S. & Mori, T. (1984). Network structure formation in thermally induced gelation of glycinin. Journal of Agricultural and Food Chemistry, 32, 349-352.
18. Ooizumi, T. & Xiong, Y.L. (2004). Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. Journal of Agricultural and Food Chemistry, 52, 4303-4307.
19. Pares, D., Sagure, E., Saurina, J., Sunol, J.J. & Carretero, A.C. (1998). Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pH. Journal of Food Science, 63, 958-961.
20. Renkema, J.M. & van Vliet, T. (2003). Heat-induced gel formation by soy proteins at neutral pH. Journal of Agricultural and Food Chemistry, 50, 1569-1573.
21. Shimada, K. & Cheftel, J.C. (1989). Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate. Journal of Agricultural and Food Chemistry, 37, 161-168.
22. Utsumi, S. & Kinsella, J.E. (1985). Forces involved in soy protein gelation: effect of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, and 11S, and soy isolate. Journal of Food Science, 50, 1279-1282.
23. Wang, C.H. & Damodaran, S. (1990). Thermal gelation of globular proteins: weight-average molecular weight dependence of gel strength. Journal of Agricultural and Food Chemistry, 38, 1157-1164.
24. Wu, W., Zhang, C.M., Kong, X.Z. & Hua, Y.F. (2009a). Oxidative modification of soy protein by peroxyl radicals. Food Chemistry, 116, 295-301.
25. Wu, W., Hou, L., Kong, X.Z. & Hua, Y.F. (2009b). Structural modification of soy protein by 13-hydroperoxyoctadecadienoic acid. European Food Research and Technology, 229, 771-778.
26. Wu, W., Zhang, C.M. & Hua, Y.F. (2009c). Structural modification of soy protein by the lipid peroxidation product malondialdehyde. Journal of the Science of Food and Agriculture, 89, 1416-1423.
27. Wu, W., Wu, X.J. & Hua, Y.F. (2010). Structural modification of soy protein by the lipid peroxidation product acrolein. LWT-Food Science and Technology, 43, 133-140.
28. Xiong, Y.L. (2000). Protein oxidation and implication for muscle food quality. In: Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality (edited by E.A. Decker, C. Faustman & C.J. Lopez-Bote). Pp. 85-111. New York: Wiley.