Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein

Chun, Liu; Wang, Hongling; Cui, Zhumei; He, Xueli; Wang, Xiansheng; Zeng, Xiaoxiong; Ma, Hao

doi:10.1016/j.foodchem.2006.07.017

Cited by 141 publications

(89 citation statements)

References 18 publications

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“…The α-amino nitrogen was determined by the formol titration method (Nilsang et al 2005). The total nitrogen content was determined by Kjeldahl method (the conversion factor is 6.25 for each protein) (Liu et al 2007).…”

Section: Methodsmentioning

confidence: 99%

Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein

Dong¹,

Qi²,

Yang³

et al. 2015

Czech J. Food Sci.

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Section: Methodsmentioning

confidence: 99%

Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein

Dong¹,

Qi²,

Yang³

et al. 2015

Czech J. Food Sci.

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Section: Methodsmentioning

confidence: 99%

“…The fraction that permeated the 4-kDa membrane was collected as OP, lyophilized, and stored in a desiccator for further use. The equivalent protein content of peptide sample was determined by an analysis of total nitrogen amount using Kjeldahl method and then multiplied by 6.25 (Liu et al, 2007).Oyster protein preparation Minced oyster meat was mixed with a triple volume of organic solvent mixture (v chloroform :v methanol = 1:1). Extraction was conducted for 1 h at 50℃, then cooled and filtered.…”

mentioning

confidence: 99%

In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase

Hao

Cao

Hao

et al. 2013

FSTR

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The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oyster protein. Seven amino acids that may play an important role in enhancing antioxidant activity account for 25.8% of total OP content. These amino acids are histidine, proline, methionine, cysteine, tyrosine, tryptophan, and phenylalanine. The F-value of OP was 4.89, and the concentration of taurine was 45.43 mmol/mL. OP acted as a scavenger for hydroxyl radicals, 1,1-diphenyl-2-picrylhydrazyl, and superoxide anion radicals. It also inhibited lipid peroxidation. The intragastric administration of OP prolonged the swimming time to exhaustion of mice by 78% over that of the control. It decreased the levels of serum lactic acid and blood urea nitrogen by 24.8% and 11.2%, respectively. Finally, it increased the levels of liver glycogen (1.0-fold) and gastrocnemius muscle glycogen (55.6%).Keywords: oyster peptides, antioxidant activity, anti-fatigue effect, endurance exercise *To whom correspondence should be addressed. E-mail: zhangch2@139.com IntroductionAcute and/or chronic exercises are associated with increases in free radicals and ROS production, which are due primarily to the increase in oxygen uptake by active tissues (Ji, 1995;Powers and Jackson, 2008). The imbalance between free radical/ROS production and its removal by antioxidant defense systems causes oxidative stress (Chalamaiah et al., 2012). Oxidative stress may lead to potential damage and consequently diminish athletic performance. Thus, increased free radical/ROS production has been associated with altered muscle function and elevated rates of muscle fatigue (Deaton and Marlin, 2003).Research consensus reflects support for the idea that antioxidative peptides can reduce the damage induced by ROS and free radicals. The antioxidative peptides from aquatic products have become of recent concern because they are considered safe and healthy molecules with low molecular weight, easy absorption, low cost, and high activity (Sarmadi and Ismail, 2010). The precursor protein in these peptides is mostly inactive. These active peptides can also be released from the precursor protein by hydrolysis techniques, such as enzymatic hydrolysis, autolytic process using endogenous enzymes, and microbial fermentation (Chalamaiah et al., 2012;Je et al., 2007;Rajapakse et al., 2005;Kim et al., 2007).In this study, we assayed the amino acid profile of oyster peptides (OP), and then investigated its in vitro antioxidant activities and the in vivo anti-fatigue effects of OP previously prepared by neutral proteinase digestion. The in vitro antioxidant activities were studied by determining the activities of hydroxyl radicals, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and superoxide anion radical scavengers, as well as lipid peroxidation inhibitory activity in a linoleic acid emulsion system. In the determination, glutathione (GSH) which is a well known peptide an...

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“…Sebelum dilakukan isolasi protein, terlebih dahulu dilakukan analisis proksimat pada tepung kacang kedelai untuk mengetahui komposisi kimianya. Isolasi protein sampel diawali dengan penghilangan lemak (Liu et al, 2007). Sampel yang telah dihaluskan direndam dalam heksana (teknis) (rasio 1:5 w/v) selama 1 jam pada suhu kamar, kemudian disentrifus (Eppendorf Centrifuge 5810R, Hamburg, Germany) (8.000 g selama 15 menit pada suhu 4°C).…”

Section: Isolasi Proteinunclassified

“…Defatisasi dilakukan menggunakan heksana untuk memperoleh tepung kacang bebas lemak mengacu pada metode yang dikembangkan (Liu et al, 2007). Sampel kacang kedelai diisolasi proteinnya dengan menggunakan metode pengaturan pH melalui gabungan alkali dan isoelectric precipitation.…”

Section: Hasil Dan Pembahasan Karakteristik Isolat Protein Kedelaiunclassified

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

Asyhari

Palupi

Faridah

2018

jtip

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Soy protein isolate (SPI) is a product of soybeans possessing good functionality thus it is widely used as an ingredient in any formulation in food and beverage industries. Glycation is commonly done to ABSTRAKIsolat protein kedelai (IPK) adalah salah satu produk dari kedelai yang memiliki sifat fungsional yang baik sehingga banyak digunakan oleh industri pangan sebagai bahan formulasi berbagai makanan dan minuman. Glikasi banyak dilakukan untuk meningkatkan fungsionalitas protein dan mengurangi alergenisitas. Penelitian ini bertujuan menganalisis pengaruh waktu inkubasi IPK dengan laktosa terhadap derajat glikasi berbasis konjugat IPK-laktosa, amino bebas, dan laktosa serta mengetahui bobot molekul dan intensitas pita protein konjugat IPK-laktosa. Isolat protein diperoleh dengan pengaturan pH. Glikasi IPK dengan laktosa dilakukan dalam kondisi pH 9,5, suhu 95°C selama 0, 30, 60, dan 90 menit. Penentuan derajat glikasi pada produk konjugat IPK-laktosa dilakukan menggunakan beberapa metode yakni diantaranya metode berbasiskan TBA, HPLC, dan Bradford. Profil bobot molekul protein dianalisis menggunakan elektroforesis SDS-PAGE. Hasil penelitian menunjukkan bahwa semakin lama waktu inkubasi maka semakin besar pula derajat glikasi yang dihasilkan. Hasil elektroforesis SDS-PAGE menunjukkan bahwa kacang kedelai memiliki 13 pita protein dengan bobot molekul antara 11,8 sampai dengan 170,2 kDa. Perlakuan glikasi dengan laktosa selama inkubasi pada suhu 95°C dapat menghilangkan ataupun menurunkan intensitas pita protein dengan bobot molekul 66,6; 56,1; dan 30,9 kDa yang diduga merupakan alergen utama pada kedelai. (Li et al., 2016). Produk ini dapat digunakan sebagai ingredien pangan pada berbagai produk olahan seperti sosis, susu formula, nuget, dan sebagainya. Selain memiliki kadar protein yang tinggi, kedelai juga memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Kedelai memiliki beberapa sifat fungsional seperti da-

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Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein

Cited by 141 publications

References 18 publications

Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein

Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa protein

In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase

Karakteristik Kimia Konjugat Isolat Protein Kedelai-Laktosa Yang Berpotensi Dalam Penurunan Alergenisitas

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