Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate

被引:31
作者
Ziegler, Valmor [1 ]
Ferreira, Cristiano Dietrich [1 ]
Hoffmann, Jessica Fernanda [1 ]
de Oliveira, Mauricio [1 ]
Elias, Moacir Cardoso [1 ]
机构
[1] Univ Fed Pelotas, Dept Ciencia & Tecnol Agroind, BR-96010900 Pelotas, RS, Brazil
关键词
Soybean; Storage; Protein concentrate; Functional properties; Isoflavones; SOYBEANS; GENOTYPE; QUALITY;
D O I
10.1016/j.foodchem.2017.09.034
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12 months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32 degrees C. The protein concentrate obtained from grains stored at 32 degrees C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content.
引用
收藏
页码:37 / 44
页数:8
相关论文
共 29 条
[1]  
[Anonymous], 2006, Official methods of analysis, VI.
[2]  
[Anonymous], [No title captured]
[3]   Inhibition of airway inflammation, hyperresponsiveness and remodeling by soy isoflavone in a murine model of allergic asthma [J].
Bao, Zhao-Seng ;
Hong, Ling ;
Guan, Yan ;
Dong, Xin-Wei ;
Zheng, Hua-Sheng ;
Tan, Gong-Li ;
Xie, Qiang-Min .
INTERNATIONAL IMMUNOPHARMACOLOGY, 2011, 11 (08) :899-906
[4]  
BRASIL, PROT TEXT SOJ PROT C
[5]   Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice [J].
Buggenhout, Joke ;
Brijs, Kristof ;
Delcour, Jan A. .
JOURNAL OF CEREAL SCIENCE, 2013, 58 (01) :8-14
[6]   Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase [J].
Chen, Kuan-I ;
Lo, Yi-Chen ;
Liu, Chia-Wei ;
Yu, Roch-Chui ;
Chou, Cheng-Chun ;
Cheng, Kuan-Chen .
FOOD CHEMISTRY, 2013, 139 (1-4) :79-85
[7]   Polymorphisms of IFS1 and IFS2 gene are associated with isoflavone concentrations in soybean seeds [J].
Cheng, Hao ;
Yu, Oliver ;
Yu, Deyue .
PLANT SCIENCE, 2008, 175 (04) :505-512
[8]   Some functional properties of fractionated soy protein isolates obtained by microfiltration [J].
Chove, Bernard E. ;
Grandison, Alistair S. ;
Lewis, Michael J. .
FOOD HYDROCOLLOIDS, 2007, 21 (08) :1379-1388
[9]   Optimisation of soybean hydrothermal treatment for the conversion of β-glucoside isoflavones to aglycones [J].
de Lima, Fernando Sanches ;
Ida, Elza Iouko .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 56 (02) :232-239
[10]   Antioxidant potential and radioprotective effect of soy isoflavone against gamma irradiation induced oxidative stress [J].
Dixit, Amit Kumar ;
Bhatnagar, Deepti ;
Kumar, Vineet ;
Chawla, D. ;
Fakhruddin, K. ;
Bhatnagar, Deepak .
JOURNAL OF FUNCTIONAL FOODS, 2012, 4 (01) :197-206