Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate

Kong, Xiangzhen; Li, Xianghong; Wang, Hongjing; Hua, Yufei; Huang, Youru

doi:10.1016/j.foodchem.2007.07.050

Cited by 36 publications

(35 citation statements)

References 22 publications

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“…Soy protein has been widely used as an important food ingredient in every food category available to the consumer, since it exhibits high nutrition and excellent functional properties (Tang & Ma, 2009). The factors affecting functional properties of soy protein are complex, and oxidative modification of protein structure has been implicated in the alteration of gelling properties of soy protein (Hua, Cui, Wang, Mine, & Poysa, 2005;Kong, Li, Wang, Hua, & Huang, 2008). Soy protein oxidative damage is associated with content of residual lipids and activity of lipoxygenase in commercial low denatured defatted soybean flours .…”

Section: Introductionmentioning

confidence: 99%

Structural modification of soy protein by the lipid peroxidation product acrolein

Hua

2010

LWT - Food Science and Technology

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107

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Section: Introductionmentioning

confidence: 99%

Structural modification of soy protein by the lipid peroxidation product acrolein

Hua

2010

LWT - Food Science and Technology

Self Cite

107

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“…Preparation of low-temperature defatted soybean flour was performed according to a previously described procedure with some modifications (Kong et al 2008). Soybean was cleaned and dried in an electric oven at 40 ℃ for 12 h to the moisture content below 8%.…”

Section: Preparation Of Low-temperature Defatted Soybean Flour (Dsf)mentioning

confidence: 99%

Effect of Cucumber Extract on Soybean Lipoxygenase Activity and the Functional Properties of Soybean Protein Concentrate

Wang

Yang²,

Shi³

2011

IJB

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The inhibition effect on the soybean lipoxygenase of cucumber extracted by hexane, ethyl acetate, butyl alcohol and methyl alcohol was investigated, in order to determine the inhibitory activity of soybean protein concentrate.The hexane-soluble fraction exhibited superior inhibitory activity with inhibition percentage of 80.24% at concentration of 2 mg/ml. The soybean protein concentrate (HSPC) was prepared by washing the low-temperature defatted soybean flour (DSF) with the mixture of 65% ethanol (v/v) and various amount of hexane-soluble fraction. Then the residual activity of HSPC was measuredand the minimum residual activityofHSPC(3.77±0.69 U) was observed at the ratio of 0.3mg cucumber hexane-soluble fraction to 5g DSF. It was closed to that of commercial soybean protein concentrate(SPC). Solubility, emulsifying, foaming and oil absorption properties of HSPC were investigated. It was observed that when pH was less than 3 and more than 5, HSPC showed superior solubility compared with commercial SPC. Emulsifying properties of HSPC exhibited significant higher values of emulsion stability index and emulsifying activity index than those of commercial SPC. Foaming characteristics of HSPC exhibited similar foaming capacity and excellent foaming stability compared with commercial SPC. Oil absorption capacity of HSPC was higher than commercial SPC significantly.

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“…Several studies have investigated the removal of the beany flavor by the inactivation of lipoxygenase present in soy foods using heat treatment, including steaming, roasting, and baking (8–11). According to Kong et al (7), heat treatment effectively decreased the lipoxygenase activity in SPI. According to Kudre and Benjakul (11), the reduction of beany flavor in Barbara groundnut ( Vigna subterranean ) flour, an indigenous legume in the southern part of Thailand, was positively related to the decrease in the lipoxygenase activity.…”

Section: Introductionmentioning

confidence: 99%

“…It is known that SPI provides a good balance in amino acid composition, since all the essential amino acids are present, and it contains physiologically beneficial components which are known to lower cholesterol and reduce the risk of hyperlipidemia and cardiovascular diseases (4,5). Furthermore, it has excellent functional properties such as gelling, emulsifying ability, and water- and oil-holding capacity (6,7). …”

Section: Introductionmentioning

confidence: 99%

“…The physicochemical properties of protein hydrolyzates generally rely on the degree of hydrolysis and types of protease employed (7,12,13). In particular, few researches noted that enzymatic hydrolysis of globular proteins may enhance their emulsifying properties, by improving overall protein solubility, exposing hidden hydrophobic residues, and reducing molecular size (2).…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

Yoo¹,

Chang²

2016

JFN

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The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G′, G″) of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

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Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate

Cited by 36 publications

References 22 publications

Structural modification of soy protein by the lipid peroxidation product acrolein

Structural modification of soy protein by the lipid peroxidation product acrolein

Effect of Cucumber Extract on Soybean Lipoxygenase Activity and the Functional Properties of Soybean Protein Concentrate

Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis

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