Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure

Deak, Nicolas A.; Murphy, Patricia A.; Johnson, Lawrence A.

doi:10.1007/s11746-006-1017-1

Cited by 46 publications

(53 citation statements)

References 18 publications

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“…In contrast to adzuki, functional properties including solubility, emulsifying, foaming and gelling properties of soy protein isolates (Sorgentini et al 1995;Yan et al 2012;Deak et al 2007;Hou and Zhao 2011) and pea protein isolates (Karaca et al 2011;Aluko et al 2009;Barac et al 2010;Boye et al 2010a, b;Adebiyi and Aluko 2011;Taherian et al 2011) are well documented. However, opposite results were obtained concerning functional properties of soy and pea protein isolates.…”

Section: Introductionmentioning

confidence: 95%

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

et al. 2014

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The aim of this work was to compare functional properties including solubility, emulsifying and foaming properties of native and thermally treated adzuki, soy and pea protein isolates prepared under the same conditions. These functional properties were tested at four pH values: pH 3.0, pH 5.0, pH 7.0 and pH 8.0. The lowest solubility at all pH values were obtained for isolate of adzuki whereas isolates of soybean had the highest values at almost all pHs. Thermal treatment reduced solubility of soy and pea isolates at all pH values, whereas solubility of adzuki isolate was unchanged, except at pH 8. Native isolate of adzuki had the best emulsifying properties at pH 7.0 whereas at the other pH values some of native pea and soybean protein isolates were superior. After thermal treatment, depending on tested pH and selected variety all of three species could be a good emulsifier. Native soy protein isolates formed the most stable foams at all pHs. Thermal treatment significantly improved foaming properties of adzuki isolate, whereas reduced foaming capacity of soy and pea isolates, but could improve foam stability of these isolates at specific pH. Appropriate selection of legume seed as well as variety could have great importance in achievement of desirable functional properties of final products. All three tested species could find specific application in wide range of food products.

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Section: Introductionmentioning

confidence: 95%

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

et al. 2014

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“…We prepared fractionated soy protein using a new simplified procedure developed in our lab and known as the Deak procedure [13]. About 100 g of defatted soy flour was extracted with de-ionized water at 15:1 water-to-flour ratio, the pH was adjusted to 8.5 with 2N NaOH, and the resulting slurry was stirred for 1 h. After centrifuging at 14,300·g and 15°C for 30 min, the protein extract (1st protein extract) was decanted and the amount of insoluble fiber residue was determined and sampled for proximate composition.…”

Section: Preparation Of Fractionated Soy Protein By Using a New Simplmentioning

confidence: 99%

“…In previous studies we developed a new soy protein fractionation procedure [24] and reported compositional and functional characteristics of the fractions obtained for IA2020 soy flour [13] and HS/LS soy flour [14]. The procedure was based on differences in calcium binding to glycinin and b-conglycinin in the presence of a reducing agent.…”

Section: Phytic Acid Partitioning In Soy Protein Fractionationmentioning

confidence: 99%

“…During previous research [13,14], we observed that two different soybean varieties, IA2020, a normal commodity soybean line, and a line genetically modified to be high in sucrose and low in stachyose contents (HS/LS) fractionated differently. We hypothesized that phytic acid may play a role in fractionating soybean storage proteins since the myo-inositol metabolism was genetically modified in HS/ LS soybeans [15].…”

Section: Introductionmentioning

confidence: 97%

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Fate of Phytic Acid in Producing Soy Protein Ingredients

Deak¹,

Johnson²

2007

J Americ Oil Chem Soc

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Phytic acid (myo-inositol hexaphosphate) is present in soybeans and soy protein products at 1-2% dry matter. Phytate causes poor absorption of essential electrolytes and minerals, and binds to proteins and co-precipitates with isoelectric soy protein isolates. We determined how phytic acid partitioned during different procedures to prepare soy protein ingredients. Procedure and soybean variety significantly affected phytic acid content and recovery. High-sucrose/low-stachyose (HS/LS) soybeans contained significantly (P < 0.05) less phytate than did a typical variety of commodity soybeans (IA2020). In addition, phytate was more readily extracted from the commodity soybeans than from HS/LS soybeans. Among all procedures studied, ethanol-washed soy protein concentrate had the highest phytate contents and yields in the protein products for both soybean varieties (~80 mg/g and 99%, respectively). When protein extraction was carried out at room temperature the protein products had significantly lower phytate yields (60-78%) than when extraction was at 60°C (80-99%). The protein products obtained from normal soybeans had significantly higher phytate contents than the same products made from HS/LS soybeans. When fractionating soy proteins, the glycininrich fraction contained significantly less phytate than the b-conglycinin fraction except for the fractionation procedure performed at room temperature instead of 4°C.

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“…The percent composition of the total storage protein in a given fraction, the purity of the fraction and the composition of a particular subunit of a protein were calculated according to Deak et al [15].…”

Section: Electrophoresismentioning

confidence: 99%

Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

Abirached¹,

Medrano²,

Moyna³

et al. 2015

JFSE

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Abstract:The goal of the present work was to study the effects of acid treatment on the foaming properties of a soybean protein isolate (SPI) and its fractions, glycinin (11S) and β-conglycinin (7S). The structural characteristics, interfacial properties, foaming capacity and stability of the treated proteins were studied. Results from surface hydrophobicity and differential scanning calorimetry (DSC) showed that the acid treatment caused the complete denaturation of 11S and a partial denaturation of 7S. This protein unfolding affected their interfacial properties, which led to an improvement in the foaming properties of both protein fractions and isolate. Treated 7S showed the best behavior in the rearrangement process, probably due to its smaller size and its modified structural characteristics. All treated proteins showed stronger interfacial films. The foams of treated proteins were destabilized mostly due to gravitational drainage rather than Ostwald ripening.

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Characterization of Fractionated Soy Proteins Produced by a New Simplified Procedure

Cited by 46 publications

References 18 publications

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

Fate of Phytic Acid in Producing Soy Protein Ingredients

Effect of Acid Treatment on Interfacial and Foam Properties of Soy Proteins

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