Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis

Tsumura, Kyosuke

doi:10.3136/fstr.15.381

Cited by 31 publications

(16 citation statements)

References 39 publications

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“…Soybean proteins have been widely used in many protein-based food formulations because of their excellent nutritional and functional properties, i.e., solubility, emulsifying properties, film-forming and foaming properties. Physical modification (Speroni et al 2009;Pednekar et al 2010;Hua et al 2005;Li et al 2007), chemical modification (Rocha et al 2007), and enzymatic modification Tsumura 2009;Amarowicz 2010) have been carried out to improve the functional properties of protein. Subcritical water (SBW) has also been used to produce more functional products from protein.…”

Section: Introductionmentioning

confidence: 99%

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Zhang

Wang

et al. 2014

J Food Sci Technol

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Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200°C) for 20 min. The changes in the appearances, physicochemical properties and structural changes were investigated. After SBW treatment, the color of SPI solution modified turned to be yellow. The mean particle size and turbidity of SPI had similar behaviors. The mean particle size was decreased from 263.7 nm to 116.8 nm at 120°C and then reached the maximum at 160°C (1446.1 nm) due to the aggregation of protein. Then it was decreased to 722.9 nm at 200°C caused by the protein degradation. SBW treatment could significantly enhance the solubility, emulsifying and foaming properties of SPI. With increasing temperature, the crystalline structure of protein was gradually collapsed. The degradation of the protein advanced structure occurred, especially at 200°C revealed by ultra-high resolution mass spectrometry. Better functional properties exhibited in hydrolysis products indicating that SBW treatment could be used as a good method to modify the properties of soy proteins isolate for specific purposes under appropriate treatment condition.

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Section: Introductionmentioning

confidence: 99%

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Zhang

Wang

et al. 2014

J Food Sci Technol

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“…Hence, various types of processed soy products are commercially available. For example, soy protein isolate is a highly refined powdered form of soy protein, which displays good gel‐forming and emulsification properties (Hettiarachchy and Kalapathy 1997; Tsumura 2009). It is also used as a functional ingredient for health‐based foods, targeted for those concerned with high cholesterol levels.…”

Section: Introductionmentioning

confidence: 99%

Enumeration of micro-organisms in processed soy products with an automated most probable number method compared with standard plate method

Katase

Tsumura

2011

Letters in Applied Microbiology

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Aim: The automated TEMPO system (bioMerieux) is based on the most probable number (MPN) method for the enumeration of micro‐organisms in foods. In this study, we evaluated the performance of the TEMPO system as a diagnostic tool in comparison with the standard method in processed soy products. Methods and Results: A verification study was conducted using artificially contaminated soy product samples such as soy protein isolate, water‐soluble soy polysaccharides, soy milk and processed soy food. Five types of micro‐organisms were analysed using the automated MPN method (total aerobic bacteria, total coliforms, Enterobacteriaceae, yeast and mould and Staphylococcus aureus) vs the standard plate method. The results from each of the methods were highly correlated (r > 0·95). Naturally contaminated processed soy products on the market were also studied. There were no discrepancies observed between the respective methods. Conclusions: TEMPO methods were equivalent to the corresponding standard plate methods with very good rates of agreement. Significance and Impact of the Study: The automated MPN method is more practical and reliable for in‐house microbiological testing in processed soy products.

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“…In the natural fermentation, various kinds of microorganisms have been involved. Different proteases target different protein subunits [19]. In order to achieve better degradation, it is necessary to investigate the fermentation effect of specific microorganism.…”

Section: Discussionmentioning

confidence: 99%

The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

Chen

Vadlani

Madl

et al. 2015

International Journal of Polymer Science

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The usage of soy protein for young monogastric animals is restricted due to potential allergens and high molecular weight. The investigation of fungi fermentation effect on soy protein has been interrupted by substrate sterilization. Virginiamycin at 0.05% was added together withAspergillus oryzaefor solid state fermentation (SSF) in unsterilized soy meal (SM). When compared toA. oryzaeSSF alone, virginiamycin did not cause the interference of fungal fermentation but elucidated the protein degradation. SDS-PAGE results showed that bothαandα′ subunits ofβ-conglycinin were degraded significantly. In addition, western blot results showed that the immunoreactive signals of soy protein were considerably reduced in virginiamycin-added fermentation with unsterilized SM. Furthermore, fungal fermentation increased total protein and essential amino acid contents, suggesting the value enhancement of SM products. Taken together, this study demonstrated for the first time that virginiamycin could help investigate fermentation effect on heat-sensitive soy protein. Fermented SM has several potential applications in feed industry.

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Improvement of the Physicochemical Properties of Soybean Proteins by Enzymatic Hydrolysis

Cited by 31 publications

References 39 publications

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Functional properties and structure changes of soybean protein isolate after subcritical water treatment

Enumeration of micro-organisms in processed soy products with an automated most probable number method compared with standard plate method

The Investigation of Virginiamycin-Added Fungal Fermentation on the Size and Immunoreactivity of Heat-Sensitive Soy Protein

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