Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments

International Journal of Food Properties

Volumn 20, Issue 10, 2017, Pages 2358-2372

  Ingrassia, Romina ^a   Palazolo, Gonzalo G ^b   Risso, Patricia H ^a   Wagner, Jorge R ^b  

^a UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

Defatted soy flakes flour; Denaturation; Glycosylation; Homogenization; Protein aggregation; Thermal treatment

Indexed keywords

AMINO ACIDS; DENATURATION; DISPERSIONS; GLYCOSYLATION; HEAT TREATMENT; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; HUMIDITY CONTROL;

FOURIER TRANSFORM INFRARED SPECTRA; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION TREATMENT; POTASSIUM HYDROXIDE SOLUTION; PROTEIN AGGREGATION; PROTEIN DENATURATION; SOY FLAKES; TRYPSIN INHIBITOR ACTIVITY;

PROTEINS;

EID: 85011534567     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1238388     Document Type: Article

References (27)

1. L’Hocine, L.; Boye, J.I.; Arcand, Y., Composition and Functional Properties of Soy Protein Isolate Prepared Using Alternative Defatting and Extraction Procedures. Journal of Food Science 2006, 71(3), 137–145.
2. Perrechil, F.A.; Ramos, V.A.; Cunha, R.L., Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions. Effect of Protein Heat Treatment. International Journal of Food Properties 2015, 18, 2593–2602.
3. Balaban, S.M.; Palermo, J.S., Soybeans and Soybean Processing. In Encyclopedia of Food Science and Technology. Vol. 4; Hui, Y.H., Ed.; John Wiley & Sons, Inc.:New York, NY, 1992; 2389–2396 pp.
4. Sobral, P.A.; Palazolo, G.G.; Wagner, J.R., Evaluación de Cambios Estructurales en las Proteínas de Soja Durante el Proceso de Obtención de Harina Desgrasada de Soja (Evaluation of Structural Changes in Soy Proteins during the Industrial Production of Defatted Soybean Flour). Aceites y Grasas. 2012, 87, 82–90.
5. Liu, J.; Ru, Q.; Ding, Y., Glycosylation a Promising Method for Food Protein Modification:Physicochemical Properties and Structure:A Review. Food Research International 2012, 49(1), 170–183.
6. Van Boekel, M.A.J.S., Kinetic Aspects of the Maillard Reaction. A Critical Review. Nahrung 2001, 45, 150–159.
7. Aoki, T.; Hiidome, Y.; Kitahata, K.; Sugimoto, Y., Improvement of Heat Stability and Emulsifying Activity of Ovoalbumin by Conjugation with Glucuronic Acid Through the Maillard Reaction. Food Research International 1999, 32, 129–133.
8. Xu, C.-H.; Yang, X.-Q.; Yu, S.-J.; Qi, J.-R.; Guo, R.; Sun, W.W., The Effect of Glycosylation with Dextran Chains of Differing Lengths on the Thermal Aggregation of β-Conglycinin and Glycinin. Food Research International 2010, 43, 2270–2276.
9. Diftis, N.; Kiosseoglou, V., Stability Against Heat Induced Aggregation of Emulsions Prepared with a Dry-Heated Soy Protein-Dextran Mixture. Food Hydrocolloids 2006, 20, 787–792.
10. Diftis, N.; Kiosseoglou, V., Physicochemical Properties of Dry-Heated Soy Protein Isolate-Dextran. Food Chemistry 2006, 96, 228–233.
11. van de Lagemaat, J.; Silván, J.M.; Moreno, M.F.; Olanoa, A.; del Castillo, M.D., In Vitro Glycosylation and Antigenicity of Soy Proteins. Food Research International 2007, 40, 153–160.
12. Nkonge, C.; Murray-Balance, G., A Sensitive Colorimetric Procedure for Nitrogen Determination in Micro-Kjeldahl Digests. Journal of Agricultural and Food Chemistry 1982, 30, 416–420.
13. AOAC. AOAC Official Methods of Analysis, 18th Ed; AOAC International:Gaithersburg, MD, 2012.
14. AOCS. Official Methods and Recommended Practices of American Oil Chemists’ Society, 5th Ed; AOCS Press:Champaign, Illinois, USA, 2005.
15. Araba, M.; Dale, N.M., Evaluation of Protein Solubility as an Indicator of Overprocessing Soybean Meal. Poultry Science 1990, 69, 76–83.
16. Church, F.C.; Swaisgood, H.E.; Porter, D.H.; Catignani, G.L., Spectrophotometric Assay Using O-Phthaldialdehyde for Determination of Proteolysis in Milk and Isolated Milk Proteins. Journal of Dairy Science 1983, 66, 1219–1227.
17. Medina Hernández, M.J.; García Alvarez-Coque, M.C., Available Lysine in Protein, Assay Using O-Phthalaldehyde/N-Acetyl-L-Cysteine Spectrophotometric Method. Journal of Food Science 1992, 57, 503–505.
18. Liu, K.; Markakis, P., An Improved Colorimetric Method for Determining Antitryptic Activity in Soybean Products. Cereal Chemistry 1989, 66, 415–422.
19. Sorgentini, D.A.; Wagner, J.R., Comparative Study of Structural Characteristics and Thermal Behavior of Whey and Isolate Soybean Proteins. Journal of Food Biochemistry 1999, 23, 498–507.
20. Hayakawa, K.; Mizutani, J.; Wada, K.; Masai, T.; Yoshihara, I.; Mitsuoka, T. Effects of Soybean Oligosaccharides on Human Faecal Flora. Microbial Ecology in Health and Disease 1990, 3, 293–303.
21. Chen, X.C., The Use of Soy Protein in Human Nutrition in China. In Soy Protein in Human Nutrition; Innoue, G.; Ed.; The Research Committee of Soy Protein Nutrition:Osaka, Japan, 1987; 79–88 pp.
22. Karki, B.; Lamsal, B.P.; Jung, S.; van Leuween, J.; Pometto III, A.L.; Grewell, D.; Khanal, S.K., Enhancing Protein and Sugar Release from Defatted Soy Flakes Using Ultrasound Technology. Journal of Food Engineering 2010, 96, 270–278.
23. Su, J.F.; Huang, Z.; Yuan, X.Y.; Wang, X.Y.; Li, M., Structure and Properties of Carboxymethyl Cellulose/Soy Protein Isolate Blend Edible Films Crosslinked by Maillard Reactions. Carbohydrate Polymers 2010, 79, 145–153.
24. Liu, Q.; Kong, B.; Han, J.; Sun, C.; Li, P., Structure and Antioxidant Activity of Whey Protein Isolate Conjugated with Glucose C Kunitz Trypsin Inhibitor Via the Maillard Reaction Under Dry-Heating Conditions. Food Structure 2014, 1, 145–154.
25. Kato, Y.; Matsuda, T., Glycation of Proteinous Inhibitors:Loss in Trypsin Inhibitory Activity by the Blocking of Arginine and Lysine Residues at Their Reactive Sites. Journal of Agricultural and Food Chemistry 1997, 45, 3826–3831.
26. Riganakos, K.A.; Demertzis, P.G.; Kontominas, M.G., Water Sorption by Wheat and Soy Flour:Comparison of Three Methods. Journal of Cereal Science 1994, 20, 101–106.
27. Sessa, D.J., Hydration Effects on Thermal Stability of Proteins in Cracked Soybeans and Defatted Soy Flours. LWT–Food Science and Technology 1992, 25, 365–370.