Functional properties of soy proteins

Kinsella, John E.

doi:10.1007/bf02671468

Cited by 1,173 publications

(876 citation statements)

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“…Currently there is a lot of information regarding functional properties of proteins starting with the overwhelming general data about soya and oilseed-derived materials (4,6,7). Several authors have compared the physicochemical and functional properties of buckwheat protein, soya protein isolate and casein (5,6,8).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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SummaryProteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: fi ve soya bean fl our samples, one pea fl our and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates). The physicochemical characterization included pH (5.63 to 7.57), electrical conductivity (1.32 to 4.32 mS/cm), protein content (20.78 to 94.24 % on dry mass basis), free amino nitrogen (0.54 to 2.87 mg/g) and urease activity (0.08 to 2.20). The functional properties showed interesting diff erences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsifi cation activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m 2 /g respectively, the highest being of pea fl our. Foam activity (66.7 to 475.0 %) of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis aff ected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were bett er of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identifi cation of diff erences regarding other vegetable and cereal protein sources such as pea or soya bean.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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“…The production of plant protein isolates is of growing interest to industry because of the increasing applications of plant proteins in food markets. In recent years, major and minor oilseeds such as soybean (Kinsella 1979;Kumar et al 2011), cowpea (Aluko and Yada 1995), lupin seed (Pozani et al 2002), cashew nut (Ogunwolu et al 2009) and faba bean (Krause et al 1996;Guzel and Sayar 2012) have attracted a great deal of interest as a source of protein to supplement human diets. In oilseed proteins, numerous studies on protein functionality have been reported (Molina Ortiz et al 2004;Yu et al 2007;Yoshie-Stark et al 2008;González-Pérez and Vereijken 2007;Sze-Tao and Sathe 2000a;Igene et al 2005;Lawal et al 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Functional properties are characteristics of the protein, which are determined by a number of factors: source; procedure employed to obtain seed flours, concentrate and isolates and physiochemical factor like pH, salt and temperature. Factors, such as pH and salts, affect physicochemical properties and interaction between proteins and in turn alter functional properties (Kinsella 1979;Mwasaru et al 2000;Phillips et al 1991). NaCl is a principal ingredient in food formulation due to its flavor, preservative and protein-solubilizing properties (Gimeno et al 1999;Seman et al 1980).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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“…Soy isolates are the most highly refined soybean proteins commercially available.Effects of proccesing conditions on the functional properties of protein isolates have been studied by many authors (Pour El, 1981;Remondetto, 1997;Kinsella, 1979;Shiga & Nakamura, 1987;Arce et al, 1989). Nevertheless, studies regarding pilot plant scale are scarce (Delgado et al, 1989;González et al, 1995), except for those registered as patents (Calvert, 1995;Potito De Paolis, 1972;Potito De Paolis, 1973).…”

Section: Introductionmentioning

confidence: 99%