Effect of freeze-thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

Process Biochemistry

Volumn 50, Issue 10, 2015, Pages 1607-1613

  Zhao, Juyang ^a   Dong, Fujia ^a   Li, Yuanyuan ^a   Kong, Baohua ^a,b   Liu, Qian ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition ^*  (China)

Author keywords

Emulsion activity; Freeze thaw cycles; Soy protein isolate; Structural characteristic

Indexed keywords

CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE SPECTROSCOPY; FREEZING; MOLECULAR WEIGHT; MOLECULES; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY; THAWING;

CIRCULAR DICHROISM SPECTRA; EMULSIFYING ACTIVITY INDICES; FREEZE-THAW CYCLES; HIGH MOLECULAR WEIGHT; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; SOY PROTEIN ISOLATES; STRUCTURAL CHARACTERISTICS; SURFACE HYDROPHOBICITY;

EMULSIFICATION;

EID: 84940481210     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2015.06.021     Document Type: Article

References (32)

1. A. Malhotra, and J.N. Coupland The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates Food Hydrocolloids 18 2004 101 108
2. J.E. Kinsella Functional properties of soy proteins J. Am. Oil Chem. Soc. 56 1979 242 258
3. K. Saio, M. Kamiya, and T. Watanabe Food processing characteristics of soybean 11S and 7S proteins: Part I. Effect of difference of protein components among soybean varieties on formation of tofu-gel Agric. Biol. Chem. 33 1969 1301 1308
4. S. Petruccelli, and M.C. Anon Soy protein isolate components and their interactions J. Agric. Food Chem. 43 1995 1762 1767
5. S. Petruccelli, and M.C. Anon Partial reduction of soy protein isolate disulfide bonds J. Agric. Food Chem. 43 1995 2001 2006
6. K. Nishinari, Y. Fang, S. Guo, and G.O. Phillips Soy proteins: a review on composition, aggregation and emulsification Food Hydrocolloids 39 2014 301 308
7. J.C. RamÍrez-Suárez, and Y.L. Xiong Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures Meat Sci. 65 2003 899 907
8. I. Van der Plancken, A. Van Loey, and M.E. Hendrickx Foaming properties of egg white proteins affected by heat or high pressure treatment J. Food Eng. 78 2007 1410 1426
9. L. Zhao, L. Li, G.Q. Liu, L. Chen, X.X. Liu, J. Zhu, and et al. Effect of freeze-thaw cycles on the molecular weight and size distribution of gluten Food Res. Int. 53 2013 409 416
10. L.L. Wang, Y.M. Chen, and Z.G. Li The effects of freezing on soybean microstructure and qualities of soymilk J. Food Eng. 116 2013 1 6
11. S. Gonzalez-Perez, and J.M. Vereijken Sunflower proteins: overview of their physicochemical, structural and functional properties J. Sci. Food Agric. 87 2007 2173 2191
12. N.N. Chen, M.M. Zhao, W.Z. Sun, J.Y. Ren, and C. Cui Effect of oxidation on the emulsifying properties of soy protein isolate Food Res. Int. 52 2013 26 32
13. K.N. Pearce, and J.E. Kinsella Emulsifying properties of proteins: evaluation of a turbidimetric technique J. Agric. Food Chem. 26 1978 716 723
14. T. Beveridge, S.J. Toma, and S. Nakai Determination of SH-groups and SS-groups in some food proteins using Ellman's reagent J. Food Sci. 39 1974 49 51
15. J. Jiang, J. Chen, and Y.L. Xiong Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes J. Agric. Food Chem. 57 2009 7576 7583
16. Y. Liu, G.L. Zhao, M.M. Zhao, J.Y. Ren, and B. Yang Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction Food Chem. 131 2012 901 906
17. W. Wu, C.M. Zhang, J.Z. Kong, and Y.F. Hua Oxidative modification of soy protein by peroxyl radicals Food Chem. 116 2009 295 307
18. J. Jiang, Y.L. Xiong, and J. Chen Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate J. Food Sci. 76 2011 293 302
19. W. Wu, X.J. Wu, and Y.F. Hua Structural modification of soy protein by the lipid peroxidation product acrolein LWT - Food Sci. Technol. 43 2010 133 140
20. E.J. Noh, S.Y. Park, J.I. Park, S.T. Hong, and S.E. Yun Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans Food Chem. 91 2005 715 721
21. S.B. Zhang, and Y.L. Qi Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds Food Hydrocolloids 47 2015 51 60
22. E.J. Noh, C. Kang, S.T. Hong, and S.E. Yun Freezing of soybeans influences the hydrophobicity of soy protein Food Chem. 97 2006 212 216
23. Q.T. Zhang, Z.C. Tu, H. Xiao, H. Wang, X.Q. Huang, G.X. Liu, and et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate Food Bioprod. Process. 92 2014 30 37
24. J.E. Bock, and S. Damodaran Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy Food Hydrocolloids 31 2013 146 155
25. S.M. Choi, and C.Y. Ma Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy Food Chem. 102 2007 150 160
26. H.J. Hou, and K.C. Chang Structural characteristics of purified β-conglycinin from soybeans stored under four conditions J. Agric. Food Chem. 52 2004 7931 7937
27. J. Chandrapala, B. Zisu, M. Palmer, S. Kentish, and M. Ashokkumar Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate Ultrason. Sonochem. 18 2010 4198 4207
28. N. Thanki, Y. Umrania, J.M. Thornton, and J.M. Goodfellow Analysis of protein main-chain solvation as a function of secondary structure J. Mol. Biol. 221 1991 669 691
29. R. Lange, and C. Balny UV-visible derivative spectroscopy under high pressure Biochim. Biophys. Acta 1595 2002 80 93
30. M. Keerati-u-rai, M. Miriani, S. Iametti, F. Bonomi, and M. Corredig Structural changes of soy proteins at the oil-water interface studied by fluorescence spectroscopy Colloid Surf. 93 2012 41 48
31. A. Tapal, and P.K. Tiku Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin Food Chem. 130 2012 960 965
32. L. Chen, J.S. Chen, J.Y. Ren, and M.M. Zhao Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties Food Hydrocolloids 25 2011 887 897