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

被引：36
|
作者：
Sirison, Jiraporn [3 ]
Matsumiya, Kentaro [1 ]
Samoto, Masahiko [2 ]
Hidaka, Hiroshi [2 ]
Kouno, Mitsutaka [2 ]
Matsumura, Yasuki [1 ]
机构：
[1] Kyoto Univ, Grad Sch Agr, Div Agron & Hort Sci, Lab Qual Anal & Assessment, Kyoto, Japan
[2] Fuji Oil Holdings INC, R&D Div Future Creat, Tsukubamirai, Japan
[3] King Mongkuts Inst Technol Ladkrabang, Fac Agroind, Bangkok, Thailand
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2017年 / 81卷 / 04期
关键词：
soy lipophilic proteins; solubility; glycinin; -congycinin; membrane-associated proteins; TRANSFORM INFRARED-SPECTROSCOPY; SOYBEAN BETA-CONGLYCININ; OIL BODIES; FUNCTIONAL-PROPERTIES; SECONDARY STRUCTURE; EMULSIFYING PROPERTIES; THERMAL-DENATURATION; SELF-DECONVOLUTION; MEMBRANE-PROTEINS; GELATION PROCESS;
D O I：
10.1080/09168451.2017.1282808
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Solubility of soy lipophilic proteins (LP) was studied as compared with that of other soy protein fractions. LP, -conglycinin, glycinin, and soy protein isolate (N-SPI) were prepared under the condition to avoid heat denaturation. Solubility of LP was lower than that of other soy protein fractions under all the tested conditions varying in pH values and ionic strength. The solubility of LP was increased constantly by elevating temperature until 90 degrees C, whereas that of -conglycinin and glycinin dropped at high temperature. Temperature-dependent change in solubility of N-SPI might reflect the balance among that of glycinin, -conglycinin and LP. Based on the results of SDS-PAGE, determination of phospholipid content and Fourier Transform Infrared spectroscopy, we discussed the solubilization behavior of LP relating to its origin and composition.
引用
收藏
页码：790 / 802
页数：13
相关论文
共 50 条
  • [1] SOY PROTEIN SOLUBILITY - EFFECT OF EXPERIMENTAL CONDITIONS ON SOLUBILITY OF SOY PROTEIN ISOLATES
    SHEN, JL
    CEREAL CHEMISTRY, 1976, 53 (06) : 902 - 909
  • [2] Comparison of soy and dairy protein solubility properties.
    Porter, MA
    May, T
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2003, 226 : U72 - U72
  • [3] Soy and other protein sources
    Muraro, MA
    PEDIATRIC ALLERGY AND IMMUNOLOGY, 2001, 12 : 85 - 90
  • [4] Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin
    Sirison, Jiraporn
    Ishii, Toya
    Matsumiya, Kentaro
    Samoto, Masahiko
    Kohno, Mitsutaka
    Matsumura, Yasuki
    FOOD HYDROCOLLOIDS, 2021, 112
  • [5] PROTEIN SOLUBILITY OF 2 HEXANE-DEFATTED CORN GERM PROTEINS AND SOY PROTEIN
    ZAYAS, JF
    LIN, CS
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1989, 13 (03) : 161 - 173
  • [6] Composition and in Vitro Antioxidant Properties of Soy Lipophilic Protein
    Zeng, Jianhua
    Liu, Linlin
    Yang, Yang
    Zhang, Na
    Zhu, Xiuqing
    Shi, Yanguo
    Zheng, Huanyu
    Wang, Xinyue
    Shipin Kexue/Food Science, 2020, 41 (14): : 58 - 65
  • [7] Protein solubility characteristics of commercial soy protein products
    Lee, KH
    Ryu, HS
    Rhee, KC
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (01) : 85 - 90
  • [8] SOLUBILITY OF SOY PROTEIN UNDER TECHNOLOGICAL CONDITIONS
    RHAM, OD
    CEREAL FOODS WORLD, 1979, 24 (09) : 443 - 443
  • [9] Effect of lipids on soy protein isolate solubility
    Boatright, WL
    Hettiarachchy, NS
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1995, 72 (12) : 1439 - 1444
  • [10] Rheological and Solubility Properties of Soy Protein Isolate
    O'Flynn, Timothy D.
    Hogan, Sean A.
    Daly, David F. M.
    O'Mahony, James A.
    McCarthy, Noel A.
    MOLECULES, 2021, 26 (10):
12345