Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages C279-C287

  Guo, Fengxian ^a   Xiong, Youling L ^b   Qin, Fang ^a   Jian, Huajun ^a   Huang, Xiaolin ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Emulsification properties; Foaming properties; Heat treatment; Soluble aggregates; Soy protein isolate (SPI)

Indexed keywords

DISULFIDE; EMULSION; PROTEIN AGGREGATE; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; EMULSION; HEAT; MOLECULAR WEIGHT; PARTICLE SIZE; SOLUBILITY; SURFACE PROPERTY;

DISULFIDES; EMULSIONS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR WEIGHT; PARTICLE SIZE; PROTEIN AGGREGATES; SOLUBILITY; SOYBEAN PROTEINS; SURFACE PROPERTIES; VEGETABLE PROTEINS;

EID: 84922850881     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12761     Document Type: Article

References (46)

1. Binks BP. 2002. Particles as surfactants-similarities and differences. Curr Opin Colloid Interface Sci 7:21-41.
2. Cui Z, Chen Y, Kong X, Zhang C, Hua Y. 2014. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level. J Agric Food Chem 62:1634-42.
3. Damodaran S. 2005. Protein stabilization of emulsions and foams. J Food Sci 70:R54-66.
4. Fawzi NL, Chubukov V, Clark LA, Brown S, Head-Gordon T. 2005. Influence of denatured and intermediate states of folding on protein aggregation. Protein Sci 14:993-1003.
5. Feng J, Xiong YL. 2002. Interaction of myofibrillar and preheated soy proteins. J Food Sci 67:2851-6.
6. Fink AL. 1998. Protein aggregation: folding aggregates, inclusion bodies and amyloid. Fold Des 3:R9-23.
7. Guo J, Yang X, He X, Wu N, Wang J, Gu W, Zhang Y. 2012. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at ph 7.0. J Agric Food Chem 60:3782-91.
8. Hong P, Koza S, Bouvier ES. 2012. Size-exclusion chromatography for the analysis of protein biotherapeutics and their aggregates. J Liq Chromatogr Relat Technol 35:2923-50.
9. Jayasundera M, Adhikari B, Howes T, Aldred P. 2011. Surface protein coverage and its implications on spray-drying of model sugar-rich foods: solubility, powder production and characterisation. Food Chem 128:1003-16.
10. Jiang J, Chen J, Xiong YL. 2009. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. J Agric Food Chem 57:7576-83.
11. Kato A, Nakai S. 1980. Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochim Biophys Acta, Protein Struct 624:13-20.
12. Keerati-u-rai M, Corredig M. 2009. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocolloids 23:2141-8.
13. Kilara A, Sharkasi TY, Morr CV. 1986. Effects of temperature on food proteins and its implications on functional properties. Crit Rev Food Sci Nutr 23:323-95.
14. Kinsella JE. 1979. Functional properties of soy proteins. J Am Oil Chem Soc 56:242-58.
15. Kinsella JE. 1981. Functional properties of proteins: possible relationships between structure and function in foams. Food Chem 7:273-88.
16. Knudsen JC, Øgendal LH, Skibsted LH. 2008. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified β-lactoglobulin B. Langmuir 24:2603-10.
17. Li X, Fang Y, Al-Assaf S, Phillips GO, Jiang F. 2012. Complexation of bovine serum albumin and sugar beet pectin: stabilising oil-in-water emulsions. J Colloid Interface Sci 388:103-11.
18. Li X, Li Y, Hua Y, Qiu A, Yang C, Cui S. 2007. Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins. Food Chem 104:1410-7.
19. Liu F, Tang C. 2013. Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions. J Agric Food Chem 61:8888-98.
20. Liu G, Xiong YL. 2000. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin. J Agric Food Chem 48:624-30.
21. Liu M, Damodaran S. 1999. Effect of transglutaminase-catalyzed polymerization of β-casein on its emulsifying properties. J Agric Food Chem 47:1514-9.
22. Liu M, Lee DS, Damodaran S. 1999. Emulsifying properties of acidic subunits of soy 11S globulin. J Agric Food Chem 47:4970-5.
23. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem 193:265-75.
24. Mori T, Nakamura T, Utsumi S. 1982. Gelation mechanism of soybean 11S globulin: formation of soluble aggregates as transient intermediates. J Food Sci 47:26-30.
25. Moro A, Báez GD, Busti PA, Ballerini GA, Delorenzi NJ. 2011. Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties. Food Hydrocolloids 25:1009-15.
26. Morr CV, German B, Kinsella JE, Regenstein JM, Van Buran JP, Kilara A, Lewis BA, Mangino ME. 1985. A collaborative study to develop a standardized food protein solubility procedure. J Food Sci 50:1715-8.
27. Murray BS, Ettelaie R. 2004. Foam stability: proteins and nanoparticles. Curr Opin Colloid Interface Sci 9:314-20.
28. Nakai S. 1983. Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity. J Agric Food Chem 31:676-83.
29. Nicolai T, Britten M, Schmitt C. 2011. β-Lactoglobulin and WPI aggregates: formation, structure and applications. Food Hydrocolloids 25:1945-62.
30. Palazolo G, Sorgentini D, Wagner J. 2004. Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions. J Am Oil Chem Soc 81:625-32.
31. Palazolo G, Sobral P, Wagner J. 2011. Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates. Food Hydrocolloids 25:398-409.
32. Petruccelli S, Añón M. 1994. Relationship between the method of obtention and the structural and functional properties of soy proteins isolates. 1. Structural and hydration properties. J Agric Food Chem 42:2161-9.
33. Petruccelli S, Añón M. 1995. Thermal aggregation of soy protein isolates. J Agric Food Chem 43:3035-41.
34. Ren C, Tang L, Zhang M, Guo S. 2009. Structural characterization of heat-induced protein particles in soy milk. J Agric Food Chem 57:1921-6.
35. Roesch RR, Corredig M. 2005. Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes. J Agric Food Chem 53:3476-82.
36. Rullier B, Axelos MA, Langevin D, Novales B. 2010. β-Lactoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregates. J Colloid Interface Sci 343:330-7.
37. Ryan KN, Zhong Q, Foegeding EA. 2013. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. J Food Sci 78:R1105-15.
38. 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 43:2471-9.
39. Tang C, Choi S, Ma C. 2007. Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry. Int J Biol Macromol 40:96-104.
40. Tay SL, Perera CO, Barlow PJ, Kasapis S. 2006. Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate. Spec Publ R Soc Chem 303:342-9.
41. Utsumi S, Damodaran S, Kinsella JE. 1984. Heat-induced interactions between soybean proteins: preferential association of 11S-basic subunits and β-subunit of 7S. J Agric Food Chem 32:1406-12.
42. Wang C, Johnson L. 2001. Functional properties of hydrothermally cooked soy protein products. J Am Oil Chem Soc 78:189-95.
43. Wagner JR, Sorgentini DA, Añón MC. 2000. Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates. J Agric Food Chem 48:3159-65.
44. Yamauchi F, Yamagishi T, Iwabuchi S. 1991. Molecular understanding of heat-induced phenomena of soybean protein. Food Rev Int 7:283-322.
45. Zheng HG, Yang XQ, Tang CH, Li L, Ahmad I. 2008. Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties. Food Res Int 41:154-64.
46. Zúñiga R, Kulozik U, Aguilera J. 2011. Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin. Food Hydrocolloids 25:958-67.