Effect of high pressure on solubility and aggregability of calcium-added soybean proteins

被引:43
作者
Anon, M. C. [1 ]
de Lamballerie, M. [2 ]
Speroni, F. [1 ]
机构
[1] UNLP, CIDCA, CONICET La Plata, Fac Ciencias Exactas, RA-1900 La Plata, Argentina
[2] ONIRIS, Food Proc Engn, UMR CNRS GEPEA 6144, F-44322 Nantes 3, France
关键词
Soybean proteins; High pressure; Calcium chloride; Protein solubility; BINDING; PH;
D O I
10.1016/j.ifset.2012.05.006
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in beta-conglycinin and glycinin were analyzed in this work. Calcium addition (up to 0.0075 mol/L) to soybean protein dispersions (1% w/v - pH 8.0) provoked the formation of insoluble aggregates with a very large size. HP treatments split those particles. The size of the HP-formed aggregates was a function of HP intensity, of calcium concentration and of protein composition of samples. 400 and 600 MPa improved the solubility of calcium-added soybean proteins in the three protein samples assayed. At certain calcium concentrations and HP levels, these soluble proteins were involved in the formation of macroaggregates. The velocity of sedimentation of insoluble proteins in calcium-enriched SPI dispersions decreased markedly after HP treatment. This work provides information that may be useful for the handling of complexes formed from soybean proteins and calcium, in order to obtain species with different characteristics regarding solubility and molecular weight. Industrial relevance: The knowledge provided by this work may promote the use of high pressure in the food industry. Indeed high pressure increases the solubility of calcium-added soybean proteins and, in the case of the insoluble ones, slows down their settling. These features may allow the incorporation of calcium-added soybean proteins to different kinds of enriched drinks. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:155 / 162
页数:8
相关论文
共 18 条
  • [1] Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins
    Anon, M. C.
    de Lamballerie, M.
    Speroni, F.
    [J]. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2011, 12 (04) : 443 - 450
  • [2] Physical-chemical comparison of cow's milk proteins versus soy proteins in their calcium-binding capacities
    Canabady-Rochelle, L. S.
    Mellema, M.
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2010, 366 (1-3) : 110 - 112
  • [3] SIZE-EXCLUSION CHROMATOGRAPHY OF SOYBEAN PROTEINS AND ISOFLAVONES
    COLE, KD
    COUSIN, SL
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (12) : 2713 - 2720
  • [4] The settling problem in calcium-fortified soybean drinks
    Heaney, Robert P.
    Rafferty, Karen
    [J]. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 2006, 106 (11) : 1753 - 1753
  • [5] Effect of soybean-to-water ratio and pH on pressurized soymilk properties
    Lakshmanan, Ramamoorthi
    De Lamballerie, Marie
    Jung, Stephanie
    [J]. JOURNAL OF FOOD SCIENCE, 2006, 71 (09) : E384 - E391
  • [6] The roles of the N-linked glycans and extension regions of soybean β-conglycinin in folding, assembly and structural features
    Maruyama, N
    Katsube, T
    Wada, Y
    Oh, MH
    De la Rosa, APB
    Okuda, E
    Nakagawa, S
    Utsumi, S
    [J]. EUROPEAN JOURNAL OF BIOCHEMISTRY, 1998, 258 (02): : 854 - 862
  • [7] DYNAMIC VISCOELASTIC STUDY ON THE GELATION OF 7S GLOBULIN FROM SOYBEANS
    NAGANO, T
    HIROTSUKA, M
    MORI, H
    KOHYAMA, K
    NISHINARI, K
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (06) : 941 - 944
  • [8] CHANGES IN THE COMPOSITION AND SIZE DISTRIBUTION OF SOYMILK PROTEIN PARTICLES BY HEATING
    ONO, T
    CHOI, MR
    IKEDA, A
    ODAGIRI, S
    [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1991, 55 (09): : 2291 - 2297
  • [9] INFLUENCES OF CALCIUM AND PH ON PROTEIN SOLUBILITY IN SOYBEAN MILK
    ONO, T
    KATHO, S
    MOTHIZUKI, K
    [J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 1993, 57 (01) : 24 - 28
  • [10] Ortiz SEM, 2000, J AM OIL CHEM SOC, V77, P1293