Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy Flakes

Karki, Bishnu; Lamsal, Buddhi P.; Grewell, David; Pometto, Anthony L.; Leeuwen, John van; Khanal, Samir Kumar; Jung, Stéphanie

doi:10.1007/s11746-009-1433-0

Cited by 111 publications

(91 citation statements)

References 21 publications

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“…The emulsifying capacity (EC) of the protein samples were determined according to Karki et al [19] taking 8.5 g of each sample and mixed with 50 mL of distilled water for 2 min using a blender and vegetable oil was adding slowly with continuous blending. The process was stopped after every 2 min to check for emulsion breakage.…”

Section: Differential Scanning Calorymetry (Dsc)mentioning

confidence: 99%

Composition and properties of partially hydrolyzed sunflower protein isolates

Nosenko¹,

Mank²,

Zhukova³

et al. 2016

Ukr. food j.

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Introduction. Partial enzyme hydrolysis of proteins is common method of modification of their functional properties. The characteristics of partially hydrolyzed proteins obtained from sunflower meal are presented in this work.Materials and methods. Proteins of sunflower meal were extracted in the presence of two proteases viz. neutral protease and Alkalase during 40 min. Partially hydrolyzed protein samples were prepared by isoelectric precipitation and next drying. The polypeptide composition of protein isolates were studied by polyacrylamide gel electrophoresis, degree of protein hydrolysis, amino acid composition, surface activity and functional properties were estimated.Results and discussion. The polypeptides of higher molecular weight (45-54 and about 32-35 kDa) were absent in polypeptide profile of partially hydrolyzed proteins either of proteases. At the same time they were abounded with 14-16 kDa polypeptides and polypeptides with molecular weight lower 14 kDa.Partially hydrolyzed protein samples had higher protein content, lower content of ash and carbohydrates as compared with the control sample. The biological value of sunflower protein isolates were limited by three amino acids -sulfur containing amino acids (methionine and cysteine) and lysine. The content of methionine, cysteine and lysine has been increased in protein samples obtained with neutral protease, relative to protein isolate. Differential scanning calorimetric analyze of protein samples have demonstrated that partially hydrolyzed samples contained undenaturated proteins, but their denaturation degree was higher compared with control samples. Partial hydrolysis of sunflower seed proteins have improved their solubility in pH range from 2 to 8, water holding, oil binding, foaming, emulsifying capacities and surface activity.Conclusions. Partially hydrolyzed protein samples had higher protein content, lighter color, lower degree of denaturation and better functional properties compared to the traditional protein isolates.

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Section: Differential Scanning Calorymetry (Dsc)mentioning

confidence: 99%

Composition and properties of partially hydrolyzed sunflower protein isolates

Nosenko¹,

Mank²,

Zhukova³

et al. 2016

Ukr. food j.

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“…The emulsifying capacity (EC) of the extracted seed proteins were determined according to Karki et al [32] taking 8.5 g of each sample and mixed with 50 mL of distilled water for 2 min using a blender and vegetable oil was adding slowly with continuous blending. The process was stopped after every 2 min to check for emulsion breakage.…”

Section: Determination Of Proteins Functional Propertiesmentioning

confidence: 99%

Comparison of biological value and technological properties of oil seed proteins

Nosenko¹

2017

Ukr. food j.

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Introduction. The objective of this work was comparative analysis of protein properties of main oil seeds, cultivated in Ukraine, notably rape, sunflower and soy.. Materials and methods.Tetrachimena piriformis (WH-14 strain) cultures were used for the determination of relative nutritive value and toxicity of the protein products. The emulsifying capacity of seed proteins were determined as maximum volumes of emulsified oil relatively to 1 g of proteins and foaming capacity as volume of foam, obtained at standard conditions relative to volume of protein suspension.Results and discussion. According to our data biological value of soy proteins were limited by sulfur containing amino acid methionin and cystin (2,1% from common amino acid content). There total content was only about 60% of FAO/WHO scale. Biological value of sunflower proteins was limited by three amino acidssulfur containing amino acids (1,6% of methionine and cysteine) and lysine (3,0% from common amino acid content). The contents of majority of indispensable amino acids in rape proteins are 8-57% higher than FAO/WHO scale. The exception are valin and isoleycin with 80-85% content. Score of sulfur containing amino acid was 157,1% from FAO/WHO scale. Isolated rape proteins had highest technological properties, their solubilities were 16,4 to 38,6% at different pH, water holding capacity − 211 %, oil binding capacity − 130 %, emulsifying capacity − 140 ml/g, and foaming capacity -122 %.Conclusions. Investigated protein isolates of oil seeds (soy, sunflower and rape) had no toxicity. Rape proteins isolate had the highest relative biological value and technological properties.

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“…The emulsifying capacity (EC) of the extracted seed proteins was determined according to Karki et al [2009] by taking 8.5 g of each sample and mixing it with 50 mL of distilled water for 2 min using a blender and adding vegetable oil slowly with continuous blending. The process was stopped after every 2 min to check for emulsion breakage.…”

Section: Determination Of Protein Functional Propertiesmentioning

confidence: 99%

Rape Seeds as a Source of Feed and Food Proteins

Nosenko¹,

Kot²,

Kichshenko³

2014

Pol. J. Food Nutr. Sci.

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Amino acid content of proteins, fatty acid composition of oil, glucosinolate content, nutritive value of protein products and functional properties of protein isolates from rape seeds of spring and winter varieties of modern selection were studied in this work. Investigated rape samples had low glucosinolate and low erucic acid content. Tetrachimena piriformis was used for estimation of relative toxicity of protein products. These values were compared with the same value of casein. Suffi ciently high nutritive values (90.1-95.9%) of winter rape cake, both samples of rape meal and protein isolates were detected. Rape seed protein isolates had high oil binding, emulsifying and foaming capacities. At the same time, water holding capacity of rape seed protein isolates was lower than that of soy protein isolates. We have concluded that protein products from rape seeds of modern selection are important sources of feed and food proteins. Unauthenticated Download Date | 5/8/18 8:09 AM

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Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy Flakes

Cited by 111 publications

References 21 publications

Composition and properties of partially hydrolyzed sunflower protein isolates

Composition and properties of partially hydrolyzed sunflower protein isolates

Comparison of biological value and technological properties of oil seed proteins

Rape Seeds as a Source of Feed and Food Proteins

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