Effect of Temperature on the Separation of Soybean 11 S and 7 S Protein Fractions during Bipolar Membrane Electroacidification

Bazinet, Laurent; Ippersiel, Denis; Labrecque, Raynald; Lamarche, F.

doi:10.1021/bp000001v

Cited by 13 publications

(2 citation statements)

References 20 publications

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“…This procedure was recently used to produce high purity bovine milk casein (Bazinet, Lamarche, Ippersiel & Amiot, 1999a) and soybean isolates (Bazinet et al, 1997a) and to fractionate soybean 11S and 7S fractions (Bazinet, Ippersiel, Labrecque & Lamarche, 2000a).…”

Section: Introductionmentioning

confidence: 99%

Fractionation of whey proteins by bipolar membrane electroacidification

Bazinet

Ippersiel

Mahdavi

2004

Innovative Food Science & Emerging Technologies

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Section: Introductionmentioning

confidence: 99%

Fractionation of whey proteins by bipolar membrane electroacidification

Bazinet

Ippersiel

Mahdavi

2004

Innovative Food Science & Emerging Technologies

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“…An earlier study successfully extracted and characterised low abundance proteins from soybean seed powder by using different concentrations of isopropanol and analysis by 1D-PAGE and 2D-PAGE [ 11 ]. The proteins from soybean samples were extracted via different solubilisation methods, isoelectric precipitation enzymatic extracts, ultrafiltration, electrodialysis, precipitation, and supercritical carbon dioxide extraction and alkaline gradient extraction [ 12 , 13 , 14 ]. The protein structure was changed by different factors such as extraction techniques, temperature, pH, and ion strength as well as reactions with other components like different proteins, saccharides, or lipids [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Study on Effect of Extraction Techniques and Seed Coat on Proteomic Distribution and Cheese Production from Soybean Milk

Al-Saedi

Agarwal

et al. 2020

Molecules

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Soybean-based food products are a major source of protein. In the present study, proteins in soybean milk from seeds of the cultivar Bunya (Glycine max) were extracted using the cheesecloth and the centrifuge methods. The milk was produced through mechanical crushing of both whole and split seeds in water. Following separation by either the cheesecloth or centrifuge, proteins were isolated from the soybean milk by using thiourea/urea solubilisation and then separated them using two-dimensional polyacrylamide gel electrophoresis. The isolated proteins were identified by mass spectrometry. A total of 97 spots were identified including 49 that displayed different abundances. Of the two separation techniques, centrifuge separation gave higher protein extraction and more intense protein spots than cheesecloth separation. Eleven of the β-subunits of β-conglycinin, three of the α-subunits of β-conglycinin, and four of the mutant glycinin showed different levels of abundances between separation techniques, which might be related to subsequent cheese quality. Notably, split-seed soybean milk has less allergenic proteins with four α-subunits of β-conglycinin compared to whole-seed milk with eight of those proteins. The sensory evaluation showed that the cheese produced from split-soybean milk received higher consumer preferences compared to that of whole seed, which could be explained by their proteomic differences. The demonstrated reference map for whole and split-seed soybean milk could be further utilized in the research related to soybean cheesemaking.

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