Dissolution behavior of soy proteins and effect of initial concentration

被引：10

作者：

Lui, Dora Y. M. ^{[1
]}

White, Edward T. ^{[1
]}

Litster, James D. ^{[1
]}

机构：

[1] Univ Queensland, Div Chem Engn, Brisbane, Qld 4072, Australia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2007年 / 55卷 / 06期

关键词：

soy protein solubility; soy flour; protein precipitation; protein separation; glycinin; beta-conglycinin;

D O I：

10.1021/jf062436p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The solution concentration profiles of soy protein and its components, glycinin and beta-conglycinin, as a function of pH and initial concentration have been measured. The concentration profiles generally followed a U-shaped trend with pH, with a minimum at around pH 4-5. Dissolution concentration unexpectedly increased with the initial concentration of the solution, with the increase being approximately proportional to the increase in initial concentration. The reasons for this are not clear. For the initial concentrations studied, beta-conglycinin is undersaturated between pH 5 and 7 and remains in solution, while glycinin becomes supersaturated in the same pH range and precipitates. Therefore separation of the two proteins can be achieved.

引用

页码：2467 / 2473

页数：7

共 22 条

[1] Crystal structure of soybean proglycinin alaB1b homotrimer [J].

Adachi, M ;

Takenaka, Y ;

Gidamis, AB ;

Mikami, B ;

Utsumi, S .

JOURNAL OF MOLECULAR BIOLOGY, 2001, 305 (02) :291-305

[2]

Bogracheva TY, 1996, APPL BIOCHEM MICRO+, V32, P429

[3] PREDICTING PROTEIN CRYSTALLIZATION FROM A DILUTE-SOLUTION PROPERTY [J].

GEORGE, A ;

WILSON, WW .

ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY, 1994, 50 :361-365

[4]

Howard P. A., 1983, U.S. Patents, Patent No. 4368151

[5] Soy glycinin: Influence of pH and ionic strength on solubility and molecular structure at ambient temperatures [J].

Lakemond, CMM ;

de Jongh, HHJ ;

Hessing, M ;

Gruppen, H ;

Voragen, AGJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (06) :1985-1990

[6]

LEHNHARDT WF, 1983, Patent No. 4370267

[7]

NAGANO T, 1992, J AGR FOOD CHEM, V40

[8] Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions [J].

Renkema, JMS ;

Gruppen, H ;

van Vliet, T .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (21) :6064-6071

[9] SOLUBILITY PROFILE, INTRINSIC-VISCOSITY, AND OPTICAL-ROTATION STUDIES OF ACID PRECIPITATED SOY PROTEIN AND OF COMMERCIAL SOY ISOLATE [J].

SHEN, JL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (04) :784-788

[10] Peptization of soybean proteins - Extraction of nitrogenous constituents from oil-free meal by acids and bases with and without added salts [J].

Smith, AK ;

Circle, SJ .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1938, 30 :1414-1418

← 1 2 3 →