Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 56-64

  Zhang, Yanpeng ^a   Zhao, Wei ^a   Yang, Ruijin ^a   Ahmed, Mohammed Abdalbasit ^a   Hua, Xiao ^a   Zhang, Wenbin ^a   Zhang, Yiqi ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Functional properties; Heat denatured soybean meal; Soy protein isolate; Steam flash explosion; Sulfuric acid soaking; Surface hydrophobicity

Indexed keywords

FUNCTIONAL PROPERTIES; SOY PROTEIN ISOLATES; SOYBEAN MEAL; SULFURIC-ACID SOAKING; SURFACE HYDROPHOBICITY;

DENATURATION; EMULSIFICATION; HYDROPHOBICITY; PROTEINS; SCANNING ELECTRON MICROSCOPY; SUPERCRITICAL FLUID EXTRACTION;

OILSEEDS;

GLYCINE MAX;

EID: 84878822808     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.008     Document Type: Article

References (34)

1. E.M. Ahmed, and R.H. Schmidt Functional properties of peanut and soyabean proteins as influenced by processing method Peanut Science 6 1979 1 6
2. W.M. Chan, and C.Y. Ma Acid modification of proteins from soymilk residue (okara) Food Research International 32 1999 119 127
3. M. Corzo-Martínez, F.J. Moreno, A. Olano, and M. Villamiel Structural characterization of bovine β-lactoglobuline-galactose/tagatose Maillard complexes by electrophoretic, chromatographic and spectroscopic methods Journal of Agricultural and Food Chemistry 56 2008 4244 4252 (Pubitemid 351967971)
4. M. Corzo-Martínez, C.C. Sánchez, F.J. Moreno, J.M.R. Patino, and M. Villamie Interfacial and foaming properties of bovine β-lactoglobulin: galactose Maillard conjugates Food Hydrocolloids 27 2012 438 447
5. N. Diftis, and V. Kiosseoglou Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose Food Chemistry 81 2003 1 6 (Pubitemid 36801973)
6. N. Diftis, and V. Kiosseoglou Physicochemical properties of dry-heated soy protein isolate-dextran mixtures Food Chemistry 96 2006 228 233 (Pubitemid 41563174)
7. N. Diftis, and V. Kiosseoglou Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture Food Hydrocolloids 20 2006 787 792 (Pubitemid 43796130)
8. H. Fang, J. Deng, and T. Zhang Dilute acid pretreatment of black spruce using continuous steam explosion system Applied Biochemistry and Biotechnology 163 2011 547 557
9. M. Fischer, L.V. Kofod, H.A. Schols, S.R. Piersma, H. Gruppen, G.J. Alphons, and A.G.J. Voragen Enzymatic extractability of soybean meal proteins and carbohydrates: heat and humidity effects Journal of Agricultural and Food Chemistry 49 2001 4463 4469 (Pubitemid 32896453)
10. H. Fuhrmeister, and F. Meuser Impact of processing on functional properties of protein products from wrinkled peas Journal of Food Engineering 56 2003 119 129 (Pubitemid 35384635)
11. O.K. Gasymov, and B.J. Glasgow ANS fluorescence: potential to augment the identification of the external binding sites of proteins Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1774 2007 403 411 (Pubitemid 46357065)
12. Y. Goto, L.J. Calciano, and A.L. Fink Acid-induced folding of proteins Proceedings of the National Academy of Sciences of the United States of America 87 1990 573 577
13. B. Hiller, and P.C. Lorenzen Surface hydrophobicity of physicochemically and enzymatically treated milk proteins in relation to techno-functional properties Journal of Agricultural and Food Chemistry 56 2008 461 468 (Pubitemid 351212571)
14. B. Karki, B.P. Lamsal, P. Jung, J. van Leeuwen, A.L. Pometto III, D. Grewell, and S.K. Khanal Enhancing protein and sugar release from defatted soy flakes using ultrasound technology Journal of Food Engineering 96 2010 270 278
15. L.K. Karr-Lilienthal, C.M. Grieshop, N.R. Merchen, D.C. Mahan, and G.C. Fahey Jr. Chemical composition and protein quality comparisons of soybeans and soybean meals from five leading soybean-producing countries Journal of Agricultural and Food Chemistry 52 2004 6193 6199
16. A. Kato, and S. Nakai Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins Biochimica et Biophysica Acta (BBA) - Protein Structure 624 1980 13 20
17. J.T. Lawhon, C.M. Cater, and K.F. Mattil A comparative study of the whipping potential of an extract from several oil seed flours Cereal Science Today 17 1972 240 246
18. M.J.Y. Lin, E.S. Humbert, and F.W. Sosulski Certain functional properties of sunflower meal products Journal of Food Science 39 1974 368 370
19. Z.M. Nazareth, N.A. Deak, and L.A. Johnson Functional properties of soy protein isolates prepared from gas-supported screw-pressed soybean meal Journal of the American Oil Chemists' Society 86 2009 315 321
20. K.N. Pearce, and J.E. Kinsella Emulsifying properties of protein: evaluation of a turbidimetric technique Journal of Agricultural and Food Chemistry 26 1978 716 723
21. S. Refstie, S. Sahlström, E. Bråthen, G. Baeverfjord, and P. Krogedal Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar) Aquaculture 246 2005 331 345 (Pubitemid 40595547)
22. D.A. Sorgentini, J.R. Wagner, and M.C. Anon Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions Journal of Agricultural and Food Chemistry 43 1995 2471 2479
23. F. Talebnia, D. Karakashev, and I. Angelidaki Production of bioethanol from wheat straw: an overview on pretreatment, hydrolysis and fermentation Bioresource Technology 101 2010 4744 4753
24. H. Tomotake, I. Shimaoka, J. Kayashita, M. Nakajoh, and N. Kato Physicochemical and functional properties of buckwheat protein product Journal of Agricultural and Food Chemistry 50 2002 2125 2129 (Pubitemid 34260021)
25. J.R. Wagner, and J. Guéguen Effects of dissociation, deamidation, and reducing treatment on structural and surface active properties of soy glycinin Journal of Agricultural and Food Chemistry 43 1995 1993 2000
26. J.R. Wagner, and J. Guéguen Surface functional properties of native, acid-treated, and reduced soy glycinin. 1. Foaming properties Journal of Agricultural and Food Chemistry 47 1999 2173 2180 (Pubitemid 29325093)
27. J.R. Wagner, and J. Guéguen Surface functional properties of native, acid-treated, and reduced soy glycinin. 2. Emulsifying properties Journal of Agricultural and Food Chemistry 47 1999 2181 2187 (Pubitemid 29325094)
28. H. Wang, T. Wang, and L.A. Johnson Refunctionalization of extruded-expelled soybean meals Journal of the American Oil Chemists' Society 81 2004 789 794
29. H. Wang, T. Wang, and L.A. Johnson Effect of alkali on the refunctionalization of soy protein by hydrothermal cooking Journal of the american oil chemists' society 82 2005 451 456 (Pubitemid 43066409)
30. H. Wang, R. Srinivasan, F. Yu, P. Steele, Q. Li, and B. Mitchell Effect of acid, alkali, and steam explosion pretreatments on characteristics of bio-oil produced from pinewood Energy and Fuels 25 2011 3758 3764
31. K. Watchararuji, M. Goto, M. Sasaki, and A. Shotipruk Value-added subcritical water hydrolysate from rice bran and soybean meal Bioresource Technology 99 2008 6207 6213
32. Z.D. Yu, B.L. Zhang, F.Q. Yu, G.Z. Xua, and A.D. Song A real explosion: the requirement of steam explosion pretreatment Bioresource Technology 121 2012 335 341
33. J.B. Zhang, N.N. Wu, X.Q. Yang, X.T. He, and L.J. Wang Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysi Food Hydrocolloids 28 2012 301 312
34. Y.P. Zhang, R.J. Yang, W. Zhao, X. Hua, and W.B. Zhang Application of high density steam flash-explosion in protein extraction of soybean meal Journal of Food Engineering 116 2013 430 435