Effects of genotype and storage on physicochemical and functional properties of soybean protein isolates

2021 ◽  
Author(s):  
Igor da Silva Lindemann ◽  
Gustavo Heinrich Lang ◽  
Cristian de Souza Batista ◽  
Shanise Lisie Mello El Halal ◽  
Jaqueline Pozzada dos Santos ◽  
...  
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates ◽  
And Storage ◽  
Physicochemical And Functional Properties

scholarly journals Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

2012 ◽  
Vol 30 (No. 2) ◽  
pp. 99-107 ◽  
Author(s):  
X.-B. Wang ◽  
Y.-J. Chi
Keyword(s):  
Functional Properties ◽  
Soybean Protein ◽  
Surface Hydrophobicity ◽  
Amide Bond ◽  
Tertiary Structures ◽  
Protein Isolates ◽  
Microwave Assisted ◽  
Soybean Protein Isolates ◽  
Lysine Residues ◽  
Acid Esterification

In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The result showed that after microwaving at 600 W for 3 min, the phosphorylation level of SPI reached 35.72 mg/g, emulsifying activity and stability were increased 2 times and 1.4 times, respectively, the solubility was increased by 26.0% and the apparent viscosity was decreased by 13.5%. The charge density, content of sulfhydryl groups, and surface hydrophobicity increased significantly. The infra-red spectroscopic analysis indicated PO<sub>4</sub><sup>3&ndash; </sup>primary and lysine residues for phosphoric acid esterification. The change of amide bond &Iota; and fluorescence spectrum of variation suggested that the MAP made the secondary and tertiary structures of SPI into a compact conformation. Compared to the regular phosphorylation, the preparation time applied in MAP of SPI was much shorter. These results indicated that MAP can be used as an efficient method to improve the functional properties of SPI. &nbsp;

DSC study on the thermal properties of soybean protein isolates/corn starch mixture

2013 ◽  
Vol 115 (2) ◽  
pp. 1633-1638 ◽  
Author(s):  
Shujing Li ◽  
Yimin Wei ◽  
Yanqiang Fang ◽  
Wei Zhang ◽  
Bo Zhang
Keyword(s):  
Thermal Properties ◽  
Corn Starch ◽  
Soybean Protein ◽  
Protein Isolates ◽  
Soybean Protein Isolates

scholarly journals Modification of Legume Proteins for Improved Functionality

2021 ◽  
Author(s):  
Asli Can Karaca
Keyword(s):  
Functional Properties ◽  
Protein Functionality ◽  
Lower Solubility ◽  
Food Matrices ◽  
Legume Protein ◽  
Legume Proteins ◽  
Processing And Storage ◽  
And Storage ◽  
Flavor Profile ◽  
Physicochemical And Functional Properties

Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional properties of legume proteins is needed as well.

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