Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Sirison, Jiraporn; Matsumiya, Kentaro; Sakai, Masahiko; Hidaka, Hiroshi; Kouno, Mitsutaka; Matsumura, Yukihiko

doi:10.1080/09168451.2017.1282808

Cited by 34 publications

(9 citation statements)

References 55 publications

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“…SPI mainly consists of two globulin proteins: 7S (β-conglycinin) and 11S (glycinin) . Since the solubility of these globulin proteins is reported to be very good at neutral pH and temperature range of 50–80 °C, it is therefore envisaged that SPI can show good solubility under the experimental conditions (pH > 7 at 60 °C) considered in this work. SPI has been reported to show high solubility at pH ≤3 and pH ≥6 and the least solubility at pH 4.5 =pI (isoelectric point). , Possibly, during blending of PVA and SPI in distilled water at pH ∼7.8, protons get extracted from the carboxylic acid of SPI to form carboxylate ions.…”

Section: Discussionmentioning

confidence: 98%

Freeze–Thaw-Induced Physically Cross-linked Superabsorbent Polyvinyl Alcohol/Soy Protein Isolate Hydrogels for Skin Wound Dressing: In Vitro and In Vivo Characterization

Varshney

Sahi

Poddar

et al. 2022

ACS Appl. Mater. Interfaces

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In this work, polyvinyl alcohol (PVA)-and soy protein isolate (SPI)-based scaffolds were prepared by physical cross-linking using the freeze−thaw method. The PVA/SPI ratio was varied to examine the individual effects of the two constituents. The physicochemical properties of the fabricated scaffolds were analyzed through Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. The SPI concentration significantly affected the properties of scaffolds, such as the extent of gelation (%), pore size, porosity, degradation, swelling, and surface wettability. The in vitro degradation of fabricated hydrogels was evaluated in phosphatebuffered saline and lysozyme solution for a duration of 14 days. The in vitro compatibility of prepared hydrogels was evaluated by the MTT assay with NIH-3T3 cells (fibroblast). The water vapor transmission rate (WVTR) assays showed that all hydrogels possessed WVTR values in the range of 2000−2500 g m −2 day −1 , which is generally recommended for ideal wound dressing. Overall, the obtained results reveal that the fabricated scaffolds have excellent biocompatibility, mechanical strength, porosity, stability, and degradation rate and thus carry enormous potential for tissue engineering applications. Furthermore, a full-thickness wound healing study performed in rats supported them as a promising wound dressing material.

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Section: Discussionmentioning

confidence: 98%

Freeze–Thaw-Induced Physically Cross-linked Superabsorbent Polyvinyl Alcohol/Soy Protein Isolate Hydrogels for Skin Wound Dressing: In Vitro and In Vivo Characterization

Varshney

Sahi

Poddar

et al. 2022

ACS Appl. Mater. Interfaces

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“…It has been reported that the solubility of SPI is low, [52] leading to high surface hydrophobicity [61]. The reason has been attributed to the denaturation induced by heating, drying, and storage conditions [62,63]. A recent study showed that β-carotene bioaccessibility was highly related to the type of proteins used to stabilize the emulsions [64].…”

Section: Discussionmentioning

confidence: 99%

Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids

et al. 2021

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Carotenoids are lipophilic pigments which have been associated with a number of health benefits, partly related to antioxidant effects. However, due to their poor solubility during digestion, carotenoid bioavailability is low and variable. In this study, we investigated the effect of frequently consumed proteins on carotenoid bioaccessibility and cellular uptake. Whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (SC), gelatin (GEL), turkey and cod, equivalent to 0/10/25/50% of the recommended dietary allowance (RDA, approx. 60g/d), were co-digested gastro-intestinally with carotenoid-rich food matrices (tomato and carrot juice, spinach), and digesta further studied in Caco-2 cell models. Lipid digestion, surface tension and microscopic visualization were also carried out. Co-digested proteins positively influenced the micellization of carotenes (up to 3-fold, depending on type and concentration), especially in the presence of SPI (p < 0.001). An increased cellular uptake was observed for xanthophylls/carotenes (up to 12/33%, p < 0.001), which was stronger for matrices with an initially poor carotenoid micellization (i.e., tomato juice, p < 0.001), similar to what was encountered for bioaccessibility. Turkey and cod had a weaker impact. Significant interactions between carotenoids, lipids and proteins were observed during digestion. Co-digested proteins generally improved lipid digestion in all matrices (p < 0.001), especially for carrot juice, though slight decreases were observed for GEL. Protein impact on the surface tension was limited. In conclusion, proteins generally improved both carotenoid bioaccessibility and cellular uptake, depending on the matrices and carotenoid-type (i.e., carotene vs. xanthophylls), which may be relevant under specific circumstances, such as intake of carotenoid-rich food items low in lipids.

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“…On addition, the changes in conformation of structure also can explain the reason for increasing in solubility. Solubility of proteins is influenced by pH, ionic strength, type of salts, and protein conformation (Sirison et al, 2017). According to the results of conformation analysis ( Figure 2B) the unfolding of the glycosylated hydrolysate chains and loosening tertiary conformation might promote intramolecular hydration of proteins.…”

Section: Discussionmentioning

confidence: 99%

Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

Yang¹,

Zheng²,

Li³

et al. 2020

Food Sci. Technol

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This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrence of glycosylation reaction. The results of Fluorescence emission spectroscope revealed the decrease of tertiary conformation stability. Circular dichroism spectra revealed significant decrease in α-helix and increase in β-sheet and random coil by glycosylation reaction. On comparison with zein hydrolysate, glycosylated hydrolysate had lower surface hydrophobicity but higher in solubility and in vitro digestibility due to glycosylation. Glycosylated hydrolysate presented higher ABTS (2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt) and superoxide radicals scavenging activities as well as Cu 2+ chelating capacity. Ot is concluded that the glycosylation confer an open structure and modified properties of zein, and glycosylated hydrolysate is a potential ingredient with better hydration and antioxidant activities than zein hydrolysate.

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Solubility of soy lipophilic proteins: comparison with other soy protein fractions

Cited by 34 publications

References 55 publications

Freeze–Thaw-Induced Physically Cross-linked Superabsorbent Polyvinyl Alcohol/Soy Protein Isolate Hydrogels for Skin Wound Dressing: In Vitro and In Vivo Characterization

Freeze–Thaw-Induced Physically Cross-linked Superabsorbent Polyvinyl Alcohol/Soy Protein Isolate Hydrogels for Skin Wound Dressing: In Vitro and In Vivo Characterization

Impact of Protein-Enriched Plant Food Items on the Bioaccessibility and Cellular Uptake of Carotenoids

Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

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