Soy milk oleosome behaviour at the air–water interface

Waschatko, Gustav; Junghans, Ann; Vilgis, Thomas A.

doi:10.1039/c2fd20036h

Cited by 32 publications

(27 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In detailed interfacial studies of purified soybean oleosomes on the air-water interface, it was suggested that rupture of all the oleosomes occurs and that their membrane fragments absorb on the interface. 26 In another research where the behaviour of pure soybean oleosomes was studied on the O/W interface, the same explanation was suggested for the stabilization of the interface. 16 In both studies, it is supported that the oleosomes initially absorb intact on the interface and subsequently disintegrate into interfacially active membrane fragments.…”

Section: Oleosomes At the O/w Interfacementioning

confidence: 78%

The behaviour of sunflower oleosomes at the interfaces

2019

View full text Add to dashboard Cite

show abstract

Section: Oleosomes At the O/w Interfacementioning

confidence: 78%

The behaviour of sunflower oleosomes at the interfaces

2019

View full text Add to dashboard Cite

show abstract

“…Oil consists of approximately 88.1% triglycerides, 9.8% phospholipids, 1.6% unsaponifiable components and 0.5% free fatty acids (Salunkhe et al, 1992). The majority of oil is located in oil bodies (oleosomes) within the cotyledon cells (Waschatko et al, 2012). Oil bodies are found within the cytoplasmic network of the cells and are stabilised by small molecular weight proteins termed oleosins (Rosenthal et al, 1998), which make them more hydrophilic and easy to extract aqueously.…”

Section: Soybean Oilmentioning

confidence: 99%

Whole soybean protein extraction processes: A review

Preece

Hooshyar

Zuidam

2017

Innovative Food Science & Emerging Technologies

139

View full text Add to dashboard Cite

Link to publication on Research at Birmingham portal General rights Unless a licence is specified above, all rights (including copyright and moral rights) in this document are retained by the authors and/or the copyright holders. The express permission of the copyright holder must be obtained for any use of this material other than for purposes permitted by law. • Users may freely distribute the URL that is used to identify this publication. • Users may download and/or print one copy of the publication from the University of Birmingham research portal for the purpose of private study or non-commercial research. • User may use extracts from the document in line with the concept of 'fair dealing' under the Copyright, Designs and Patents Act 1988 (?) • Users may not further distribute the material nor use it for the purposes of commercial gain. Where a licence is displayed above, please note the terms and conditions of the licence govern your use of this document. When citing, please reference the published version. Take down policy While the University of Birmingham exercises care and attention in making items available there are rare occasions when an item has been uploaded in error or has been deemed to be commercially or otherwise sensitive.

show abstract

“…Generally, commercial soy milk has dispersion stability attributable to the presence of oleosomes or forming aggregate formation of soy proteins on it [28,29]. Therefore, no precipitate is produced from commercial soybean milk by low centrifugal gravity as 400×g.…”

Section: Purification Of the Protease As A Soybean Milk Curdling Enzymementioning

confidence: 99%

New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast

Kanauchi¹,

Hatanaka²,

Shimoyamada³

2015

Food Production and Industry

View full text Add to dashboard Cite

Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food because of tissue and cell wall hardness. Therefore, soybeans are conducted to do some treatments, e.g., boiling, steaming, roasting, crushing/grinding, and some enzyme treating, to eat soy protein easily. Soy storage proteins mainly comprise two proteins as 7S globulin composed with β-conglycinin and 11S globulin containing glycinin composed of 5 subunits. β-Conglycinin, included in 7S globulin, is composed of three subunits. To modify the physical properties of soy protein, a new type of enzyme for curdling soybean milk enzyme was purified as an extract from yeast. Yeast producing curdling soybean milk enzyme, the SCY003 strain, was isolated from 1345 yeast strains. According to the morphology, physiology, and molecular and characteristics, SCY003 was identified as Saccharomyces bayanus. The soy milk curdling enzyme having proteolytic activity was approximately 45 kDa and monomer protein. The optimum pH for the protease activity was pH 7.5; the optimum temperature was 50°C. The enzyme cleaved the β-conglycinin as α-, α′-, and part of glycinin as A 3 A 4 , A 1b , and A 2 in soy protein by endoproteolysis. Soybean protein became loosely curdled with the addition of other proteases from microorganisms or plants. Soybean milk curdled after cleaving endoproteolysis enzyme in SCY003 strain.

show abstract

Soy milk oleosome behaviour at the air–water interface

Cited by 32 publications

References 33 publications

The behaviour of sunflower oleosomes at the interfaces

The behaviour of sunflower oleosomes at the interfaces

Whole soybean protein extraction processes: A review

New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast

Contact Info

Product

Resources

About