Effect of pH on the properties of soy protein–pectin complexes

Jaramillo, D.; Roberts, Robert; Coupland, John N.

doi:10.1016/j.foodres.2011.01.057

Cited by 95 publications

(62 citation statements)

References 22 publications

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“…On the other hand, the soy protein isolate shows low solubility, around 10%, at its isoelectric point (between pH 4.0 and 5.0) and the solubility increases as it distances from this point, particularly in more alkaline conditions, reaching 100% at pH 11.0. Similar results were found by both Jaramillo et al [8] , and Renkema et al [16] when studying the soy protein behavior at pHs from 3.0 to 7.0, and 2.0 to 8.0, respectively, confirming the pH between 4.0 and 5.0 as the isoelectric point of soy protein isolate, which is characterized by the lowest solubility due to charge neutralization.…”

Section: Solubilitysupporting

confidence: 85%

“…Stock solutions of the soy protein isolate were prepared by solubilizing the biopolymer in deionized water and adjusting its pH to 11.0 (± 0.05), for a complete solubilization, according to the solubility result at that pH and as suggested by Jaramillo et al [8] . Then they were stirred for 3 h in a magnetic stirrer and allowed to hydrate during one night for a complete hydration.…”

Section: Preparation Of Stock Solutionsmentioning

confidence: 99%

“…According to Malhotra and Coupland [17] and Jaramillo et al [8] , the poor solubility of soy protein isolate around its isoelectric point can limit its application in acid foods. The soy protein isolate presents better functionality in conditions of Figure 1.…”

Section: Solubilitymentioning

confidence: 99%

“…Jaramillo et al [8] observed that the addition of pectin increased the solubility of soy protein isolate close to its isoelectric point and prevented the formation of very large aggregates. Moreover, thermal treatment (30 min, 90 °C) enhanced the solubility of the soy protein isolate-pectin complexes close to the isoelectric point of protein.…”

Section: Solubilitymentioning

confidence: 99%

“…It was found that high-methoxyl pectin showed higher stability than low-methoxyl pectin. Jaramillo et al [8] observed that, at a pH near the isoelectric point of the SPI (around pH 4.0), as pectin was added the protein solubility increased, which prevented its aggregation through an electrostatic interaction. They also verified that the resulting protein-polysaccharide complexes could bear thermal treatment, although a few changes in their properties occurred.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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ObstractThis study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and biopolymer ratios to food application as stabilizers. The biopolymers were evaluated through solubility, charges, turbidimetry, and optical microscopy analyses; the systems with the pair of biopolymers were analyzed through turbidimetry and optical microscopy. High-methoxyl pectin showed high solubility at all pHs investigated. The soy protein isolate showed low solubility at pH 4.5, which is close to its isoelectric point, and complete solubility at pH 11.0. The formation of complexes suggested an attractive interaction between the biopolymers, with high absorbance reading values and images of complexes from optical microscopy. These complexes were present in systems with pHs below the soy protein isolate's isoelectric point, with positive charges; the high-methoxyl pectin, however, had negative ones.

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Section: Solubilitysupporting

confidence: 85%

Section: Preparation Of Stock Solutionsmentioning

confidence: 99%

Section: Solubilitymentioning

confidence: 99%

Section: Solubilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

2017

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Soy Proteins

Mojica¹,

Dia²,

Mejı́a³

2014

Applied Food Protein Chemistry

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An Edible Supercapacitor Based on Zwitterionic Soy Sauce‐Based Gel Electrolyte

Durukan,

Keskin,

Tufan

et al. 2023

Adv Funct Materials

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With rapid technological developments, the use and reliance on small and miniaturized electronics have increased significantly. Prevalent power sources used in wearable and implantable devices are based on potentially toxic materials. This creates massive environmental problems and generates waste that requires novel and sustainable solutions in the Internet of Things era. Alongside newly developed biodegradable and implantable devices, edible and ingestible electronic devices have emerged to create a niche and sustainable solution. To realize these devices, energy sources must also be edible and ingestible. Here, zwitterionic and edible gel electrolytes are produced using hydroxyethyl cellulose and commercial soy sauce (shoyu) for superior ionic conductivity, providing a favorable environment for L929 proliferation. These edible gels are combined with carbon electrodes to fabricate edible supercapacitor devices, resulting in an ideal double‐layer capacitance. These gels have been discovered to operate at sub‐zero temperatures and possess anti‐drying properties. Introducing an edible soy sauce‐based gel with impressive ionic performance provides a promising alternative to conventional energy storage devices, enabling the advancement of cutting‐edge ingestible healthcare devices and environmentally friendly electronics.

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Effect of pH on the properties of soy protein–pectin complexes

Cited by 95 publications

References 22 publications

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Soy Proteins

An Edible Supercapacitor Based on Zwitterionic Soy Sauce‐Based Gel Electrolyte

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