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Literature DB >> 15030212

Physicochemical modifications of high-pressure-treated soybean protein isolates.

Cecilia Puppo¹, Nicolas Chapleau, Francisco Speroni, Marie De Lamballerie-Anton, F Michel, Cristina Añón, Marc Anton.

Abstract

Changes induced by high pressure (HP) treatment (200-600 MPa) on soybean protein isolates (SPI) at pH 3 (SPI3) and pH 8 (SPI8) were analyzed. Changes in protein solubility, surface hydrophobicity (Ho), and free sulfhydryl content (SH(F)) were determined. Protein aggregation and denaturation and changes in secondary structure were also studied. An increase in protein Ho and aggregation, a reduction of free SH, and a partial unfolding of 7S and 11S fractions were observed in HP-treated SPI8. Changes in secondary structure were also detected, which led to a more disordered structure. HP-treated SPI3 was partially denatured and presented insoluble aggregates. A major molecular unfolding, a decrease of thermal stability, and an increase of protein solubility and Ho were also detected. At 400 and 600 MPa, a decrease of the SH(F) and a total denaturation were observed.

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Year: 2004 PMID： 15030212 DOI： 10.1021/jf034813t

Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279

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Cited

14 in total

10. Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt.

Authors: Chenxiao Wang; Hao Yin; Yanyun Zhao; Yan Zheng; Xuebing Xu; Jin Yue
Journal: Foods Date: 2021-03-20

Physicochemical modifications of high-pressure-treated soybean protein isolates.

1. Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate.

2. High hydrostatic pressure (HHP) effects on antigenicity and structural properties of soybean β-conglycinin.

3. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure.

4. Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans.

5. Effects of Limited Hydrolysis and High-Pressure Homogenization on Functional Properties of Oyster Protein Isolates.

6. Soybean hydrophobic protein response to external electric field: a molecular modeling approach.

7. Enhanced trypsin thermostability in Pichia pastoris through truncating the flexible region.

8. Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein.

Review 9. Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute.

10. Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt.