scholarly journals Relationship between Secondary Structure and Surface Hydrophobicity of Soybean Protein Isolate Subjected to Heat Treatment

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Zhongjiang Wang ◽  
Yang Li ◽  
Lianzhou Jiang ◽  
Baokun Qi ◽  
Linyi Zhou
Keyword(s):  
Heat Treatment ◽  
Secondary Structure ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Inverse Correlation ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Heat Denaturation ◽  
Soybean Protein Isolate ◽  
Sheet Structure

This study investigated relationship between secondary structure and surface hydrophobicity of soy protein isolate (SPI) subjected to a thermal treatment at 70~90°C. Heat denaturation increased the surface hydrophobicity and surface hydrophobicity decreased as aggregate formed. Heat caused an increase in the relative amount ofα-helix structures and an overall decrease in the amount ofβ-sheet structures when compared with nontreated SPI. The relative amounts of secondary structures varied with time, temperature, and intensity of heat treatment applied. Theβ-sheet structure was most important for its significant role in denaturation of 7S globulin and following formed aggregates and even in denaturation of 11S globulin. The amount ofβ-sheet structure in SPI had an inverse correlation with the surface hydrophobicity when the temperature was kept below 90°C. Besides,β-turn structure increased asβ-7S/B-11S aggregate formated.

scholarly journals Effect of Secondary Structure determined by FTIR Spectra on Surface Hydrophobicity of Soybean Protein Isolate

2011 ◽  
Vol 15 ◽  
pp. 4819-4827 ◽  
Author(s):  
Chen Wang ◽  
Lianzhou Jiang ◽  
Dongxu Wei ◽  
Yang Li ◽  
Xiaonan Sui ◽  
...  
Keyword(s):  
Secondary Structure ◽  
Soybean Protein ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Ftir Spectra ◽  
Soybean Protein Isolate

Thermal Stability of Soybean Protein Isolate-Based Oleic Acid/Stearic Acid Blend Edible Films

2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Stearic Acid ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
The Matrix ◽  
Thermal Stability Of

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.

Drying Temperature Affect Secondary Structure of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

2015 ◽  
Vol 1092-1093 ◽  
pp. 1525-1528
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Secondary Structure ◽  
Stearic Acid ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Drying Temperature ◽  
The Fourier Transform ◽  
Β Sheet

The effect of the drying temperature on the secondary structure of the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films was evaluated. The Fourier transform-infrared spectra showed that the stearic acid lose some characteristic absorptions. Hence, the stearic acid was well integrated with the other ingredients. The absorption band (1600~1700 cm-1) of the composite film was deconvoluted into 9 peaks for the calculation of their secondary structure. The β-sheet content of the composite films dried at 90 oC was significant higher than that of the control. Hence, the composite films dried at 90 oC was more stable than the control.

scholarly journals Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3637 ◽  
Author(s):  
Fei Zhao ◽  
Xuemei Liu ◽  
Xiuzhen Ding ◽  
Haizhou Dong ◽  
Wentao Wang
Keyword(s):  
High Intensity ◽  
Near Infrared ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Radical Scavenging ◽  
Protein Isolate ◽  
Degree Of Hydrolysis ◽  
Soybean Protein Isolate ◽  
Near Infrared Spectra ◽  
Hydrolysis Of

The objective of this study was to investigate the effects of different high-intensity ultrasonication (HIU) pretreatment on the structure and properties of soybean protein isolate (SPI) as well as enzymatic hydrolysis of SPI by bromelain and antioxidant activity of hydrolysates. The HIU-treated SPI fractions showed a decrease in the proportion of α-helices and β-turns and an increase in the content of β-sheets and random coils based on Fourier-transform infrared spectroscopy. Near-infrared spectra and fluorescence spectra analyses provided support for the changes in secondary and tertiary structures of SPI after ultrasound treatment. The particle size of SPI decreased from 217.20 nm to 141.23 nm and the absolute zeta potential increased. Scanning electron microscopy showed that HIU treatment changed apparent morphology. Dynamic and static light scattering of ultrasonicated samples showed that SPI structure had changed from hard-sphere to hollow-sphere or polydisperse and monodisperse gaussian coils. HIU pretreatment significantly increased the hydroxyl-radical scavenging and the degree of hydrolysis of the SPI hydrolysates.

Ferulic Acid and its Oxide Enhance Performance of Soy Protein-Isolate/Chitosan Composite Films

2014 ◽  
Vol 716-717 ◽  
pp. 28-31
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Tensile Strength ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Soybean Protein Isolate ◽  
Chitosan Composite ◽  
Thermal Stability Of

The effect of FA and OFA on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA enhanced the tensile strength and thermal stability of the composite films significantly, while they reduced the water vapor permeability to 60.3 % and 72.8 % of the control respectively. Moreover, the OFA was more effective to enhance the tensile strength of the composite films than the FA.

scholarly journals Effects of Modified Processing Methods on Structural Changes of Black Soybean Protein Isolate

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2127 ◽  
Author(s):  
Yinglei Zhang ◽  
Yanyang Yin ◽  
Shuwen Lu ◽  
Xinmiao Yao ◽  
Xianzhe Zheng ◽  
...  
Keyword(s):  
Zeta Potential ◽  
Protein Modification ◽  
Structural Changes ◽  
Soybean Protein ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Black Soybean ◽  
Natural Protein ◽  
Enzymatic Glycosylation

To explore better methods of natural protein modification for black soybean, comparisons among the effects of different modified methods on structural changes of the modified products of black soybean protein isolate (BSPI) were carried out in this study. The modified products used in this study included enzymatic crossing-link black soybean protein isolate (ECBSPI), wet heating treatment glycosylation black soybean protein isolate (WHTGBSPI) and especially enzymatic glycosylation black soybean protein isolate catalyzed by transglutaminase (EGBSPI). The effects of the modification methods on structural changes were analyzed by SDS-polyacrylamide gel electrophoresis (SDS-PAGE), amino acid content and circular dichroism (CD) analysis. Moreover, the processing properties changes caused by structural changes of BSPI were detected by thermogravimetric analysis, particle size analysis, zeta-potential, surface hydrophobicity, solubility, emulsification, gelation, and rheological properties. The results show that the modified BSPI products were protein polymers, and among them, EGBSP and WHTGBSPI are covalently bonded glycation products. Products modified by Maillard reactions and transglutaminase (TG) display partly destroyed α-helix and β-sheet structures that form more open secondary BSPI structures. For ECBSPI, the proportion of irregular crimp structure reduces to form a high order secondary structure. All the modified products form fine aggregations in dispersion, except WHTGBSPI has most negative zeta-potential and least molecular stability due to the hydrophobic amino acids embedded in the protein molecules. The zeta-potentials of BSPI, ECBSPI, WHTGBSPI and EGBSPI are respectively −21.5, −23.8, −18.1 and −20.2 mV. The surface hydrophobicity of EGBSPI (5.07 ± 0.07) and WHTGBSPI (7.02 ± 0.05) decrease, while the surface hydrophobicity of ECBSPI (19.5 ± 0.06) increases. The solubility and rheological properties of EGBSPI, ECBSPI and WHTGBSPI after modification are all better than those of BSPI, especially EGBSPI. Emulsification of EGBSPI and WHTGBSPI increase (by 24.5% and 12.2%, respectively) while ECBSPI decrease (by 17.0), and there is similar emulsion stability trend. Moreover, the properties of ECBSPI increase except cohesiveness compared to BSPI. In conclusion, as a safe and efficient method for natural protein modification, enzymatic glycosylation catalyzed by TG has great potential in improving food processing characteristics.

Preparation and Characterization of Thermoplastic Soy Protein Isolate

2010 ◽  
Vol 658 ◽  
pp. 125-128 ◽  
Author(s):  
Yan Lu ◽  
Xue Gang Luo ◽  
Xiao Yan Lin ◽  
Pan He
Keyword(s):  
Glass Transition ◽  
Soy Protein ◽  
Main Chain ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Ft Ir ◽  
Elastic Ratio

A soybean protein isolate (SPI) main chain grafted with methyl acrylate (MA) and methyl methacrylate (MMA) as a new thermoplastic copolymer (T-SPI) was prepared. The properties of the material were evaluated with DSC, FT-IR, and rotary rheometry. The results indicated that the monomer was grafted on SPI successfully. The T-SPI had a glass transition at about 66°C. T-SPI was a typical viscoelastic material, and its elastic ratio was 65.27%, the shear viscosity was very sensitive to temperature and the flowability of T-SPI was regulated by temperature.

scholarly journals Ultrasound heat treatment effects on structure and acid-induced cold set gel properties of soybean protein isolate

2021 ◽  
Vol 39 ◽  
pp. 100827
Author(s):  
Chengbin Zhao ◽  
Zejun Chu ◽  
Zhenchi Miao ◽  
Jing Liu ◽  
Jingsheng Liu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Treatment Effects ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Gel Properties ◽  
Soybean Protein Isolate

Effect of Ferulic Acid and its Oxide on Qualities of Soy Protein-Isolate/Chitosan Composite Films

2014 ◽  
Vol 716-717 ◽  
pp. 24-27 ◽  
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Ferulic Acid ◽  
Soy Protein ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Band Energy ◽  
Chitosan Composite ◽  
Thermal Stability Of

The effect of ferulic acid (FA) and oxidized ferulic acid (OFA) on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA showed an excellent compatibility and miscibility of in the composite films, and leaded the surface more compact and smooth. The FA and OFA also enhanced the thermal stability of the composite films. The FA and OFA enhanced the performance of the composite films by raising the band energy of the crosslinked molecules.

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