Freezing of soybeans influences the hydrophobicity of soy protein

Noh, E.J.; Kang, Chang Seok; Hong, Soon-Taek; Yun, Soon‐Il

doi:10.1016/j.foodchem.2005.03.038

Cited by 20 publications

(10 citation statements)

References 20 publications

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“…When the pre-treatment by freezing was performed ( Figure 1, F), the cracking of the structure was observed due to freezing effects. During the freezing of the fluid (water), the crystals formed fill a greater volume inside the tissue, so that, when thawed, the spaces occupied by the ice crystals are free observing the cracking of the structure [24,25]. The same effects on rice husk structure after freezing was reported by Chang, Thitikorn-amorn [9].On the other hand, alkaline pretreatment with 8% NaOH (Figure 1, A) caused erosion in the structure.…”

Section: Effect Of Pre-treatments On Rice Husk Microstructuresupporting

confidence: 56%

Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics

Aredo¹,

Rojas²,

Pagador³

et al. 2020

Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integrat

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Freezing (-20 °C, 12h) and alkaline (NaOH 8%) pretreatments were applied individually and combined in rice husk (Oryza sativa L.) before their hydrolysis with cellulase (EC: 3.2.1.4.). The effects on structural modifications, lignin content, cellulose, hemicellulose content and glucose production were evaluated. In addition, the glucose production kinetics were described by using the Peleg model. The homogenous rice husk (1 g) with and without pretreatments was hydrolysed with 150 U of Cellulase in 10 ml of acetate for 60 h (37 °C, pH 5.5, 100 rpm). As results, the SEM images evidenced porous microstructures with less agglomeration generated by all pre-treatments, which were intensified by the combined pretreatment. This pre-treatment allowed to obtain higher cellulose (62.51 ± 0.3 %) content. Besides, the glucose content after pretreatments increased. The Peleg model parameters from glucose production kinetics during enzymatic hydrolysis were related to initial glucose content (G0), glucose production rate (1/k1) and maximum glucose yield (1/k2). After enzymatic hydrolysis process, compared to control glucose yield (0.359 ± 0.002 g G/g rice husk), this was 27%, 71% and 88% higher for freezing, alkaline and combined pre-treatments respectively.

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Section: Effect Of Pre-treatments On Rice Husk Microstructuresupporting

confidence: 56%

Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics

Aredo¹,

Rojas²,

Pagador³

et al. 2020

Proceedings of the 18th LACCEI International Multi-Conference for Engineering, Education, and Technology: Engineering, Integrat

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show abstract

“…This sample exhibited very low values of ΔH and PS (<70%), indicating that 7S and 11S globulins were partially denatured and aggregated. These results can be understood if one considers that the freezing of soybeans produces an increase in the surface hydrophobicity of proteins, which favors protein aggregation (20).…”

Section: Resultsmentioning

confidence: 99%

Thermal Behavior of Soy Protein Fractions Depending on Their Preparation Methods, Individual Interactions, and Storage Conditions

Sobral

Palazolo

Wagner

2010

J. Agric. Food Chem.

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Different soy protein isolates (SPI) and whey soy protein (WSP) samples were obtained from fresh and stored soybean flour. Some samples were subjected to a long, cold storage. DSC thermograms of SPI showed the two characteristic endotherms, corresponding to denaturation of β-conglycinin and glycinin. Low value of denaturation enthalpy and high glycinin denaturation temperature were related to a reduction of protein solubility of SPI. DSC thermograms of WSP also showed two characteristic endotherms, corresponding to Kunitz trypsin inhibitor and lectin. The methods and conditions of preparation and storage of WSP samples were factors that modified their thermal behavior. Some SPI-WSP mixtures (1:1) exhibited more complex thermograms and higher denaturation temperatures. Thermograms of SPI-denatured WSP mixtures showed that the thermal stabilization of soybean storage proteins was attributed to protein-protein interactions. The differences in the thermal behavior of single or mixed SPI and WSP could not be explained on the basis of mineral content.

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“…Furthermore, both dynamic moduli were higher in the FM samples than in the F/TM ones (Table 2). It has been reported that freeze treatment increased the hydrophobicity of soy protein regardless of the heating treatment (Noh, Kang, Hong, & Yun, 2006). Because electrostatic interactions are one of the major forces maintaining protein tertiary and quaternary structures, an abrupt increase in ionic strength or salt concentration in the nonfrozen phase can cause competition with existing electrostatic bonds, which in turn leads to extensive aggregation of the protein structure (Xiong, 1997).…”

Section: Effect Of Spi Concentration and Freeze/thaw Cycle On Viscoelmentioning

confidence: 99%

A rheological characterisation of mashed potatoes enriched with soy protein isolate

Álvarez¹,

Fernández²,

Olivares³

et al. 2012

Food Chemistry

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The effect of the addition of soy protein isolate (SPI) (0, 15, 30, 45 and 60 g kg-1) on viscoelastic properties, large deformation measurements and microstructure of fresh (FM) and frozen/thawed (F/TM) mashed potatoes was investigated. Rheological data showed weak gel behaviour for both FM and F/TM potatoes without and with added SPI together with a significant decrease of system viscoelasticity (G' and G") with increasing SPI volume fraction, primarily attributed to the no interaction between the amylose/amylopectine matrix and the dispersed SPI particles or aggregates as revealed by scanning electron microscopy (SEM). Micrographs also showed that SPI formed white coarse aggregates. A freeze/thaw cycle produced a more significant decrease in viscoelastic functions, due to superior aggregation of denatured SPI and reduced water activity. In F/TM samples, high correlations between small and large deformation measurements were found. Results may be useful for technological applications in SPI-enriched mashed potatoes.

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Freezing of soybeans influences the hydrophobicity of soy protein

Cited by 20 publications

References 20 publications

Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics

Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics

Thermal Behavior of Soy Protein Fractions Depending on Their Preparation Methods, Individual Interactions, and Storage Conditions

A rheological characterisation of mashed potatoes enriched with soy protein isolate

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