Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

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Standard

Different source of commercial soy protein isolates : Structural, compositional, and physicochemical characteristics in relation to protein functionalities. / Zhang, Longteng; Li, Qian; Zhang, Wei; Bakalis, Serafim; Luo, Yongkang; Lametsch, René.

I: Food Chemistry, Bind 433, 137315, 2024.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Zhang, L, Li, Q, Zhang, W, Bakalis, S, Luo, Y & Lametsch, R 2024, 'Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities', Food Chemistry, bind 433, 137315. https://doi.org/10.1016/j.foodchem.2023.137315

APA

Zhang, L., Li, Q., Zhang, W., Bakalis, S., Luo, Y., & Lametsch, R. (2024). Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities. Food Chemistry, 433, [137315]. https://doi.org/10.1016/j.foodchem.2023.137315

Vancouver

Zhang L, Li Q, Zhang W, Bakalis S, Luo Y, Lametsch R. Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities. Food Chemistry. 2024;433. 137315. https://doi.org/10.1016/j.foodchem.2023.137315

Author

Zhang, Longteng ; Li, Qian ; Zhang, Wei ; Bakalis, Serafim ; Luo, Yongkang ; Lametsch, René. / Different source of commercial soy protein isolates : Structural, compositional, and physicochemical characteristics in relation to protein functionalities. I: Food Chemistry. 2024 ; Bind 433.

Bibtex

@article{a8fb82a633344ddd8d712186b7263805,
title = "Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities",
abstract = "This study aimed to illustrate the relationship among physicochemical properties, subunit composition and protein functionalities in a broad collection of commercial soy protein isolates (SPIs) from China and the EU. The results indicated that SPIs had large variations in glycinin/β-conglycinin composition, protein denaturation, and water- and oil-binding capacity (WBC and OBC) and solubility. These SPIs could be roughly divided into pre-denatured SPI, partially hydrolyzed SPI, and less modified SPI. The pre-denatured SPI with high surface hydrophobicity and large particle sizes showed reduced WBC and OBC due to increased protein aggregation, and partially hydrolyzed SPI showed high protein solubility owing to the exposure of hydrophilic regions and reduction in molecular size. The processing-induced physicochemical changes played a pivotal role in determining protein functionalities, whereas subunit composition affected protein functionality less. Overall, this study highlighted the obvious difference in raw material quality of commercial SPI, and provided promising methods for SPI categorization.",
keywords = "Physicochemical properties, Protein solubility, Soy protein isolate, Subunit composition",
author = "Longteng Zhang and Qian Li and Wei Zhang and Serafim Bakalis and Yongkang Luo and Ren{\'e} Lametsch",
note = "Publisher Copyright: {\textcopyright} 2023 The Author(s)",
year = "2024",
doi = "10.1016/j.foodchem.2023.137315",
language = "English",
volume = "433",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Different source of commercial soy protein isolates

T2 - Structural, compositional, and physicochemical characteristics in relation to protein functionalities

AU - Zhang, Longteng

AU - Li, Qian

AU - Zhang, Wei

AU - Bakalis, Serafim

AU - Luo, Yongkang

AU - Lametsch, René

N1 - Publisher Copyright: © 2023 The Author(s)

PY - 2024

Y1 - 2024

N2 - This study aimed to illustrate the relationship among physicochemical properties, subunit composition and protein functionalities in a broad collection of commercial soy protein isolates (SPIs) from China and the EU. The results indicated that SPIs had large variations in glycinin/β-conglycinin composition, protein denaturation, and water- and oil-binding capacity (WBC and OBC) and solubility. These SPIs could be roughly divided into pre-denatured SPI, partially hydrolyzed SPI, and less modified SPI. The pre-denatured SPI with high surface hydrophobicity and large particle sizes showed reduced WBC and OBC due to increased protein aggregation, and partially hydrolyzed SPI showed high protein solubility owing to the exposure of hydrophilic regions and reduction in molecular size. The processing-induced physicochemical changes played a pivotal role in determining protein functionalities, whereas subunit composition affected protein functionality less. Overall, this study highlighted the obvious difference in raw material quality of commercial SPI, and provided promising methods for SPI categorization.

AB - This study aimed to illustrate the relationship among physicochemical properties, subunit composition and protein functionalities in a broad collection of commercial soy protein isolates (SPIs) from China and the EU. The results indicated that SPIs had large variations in glycinin/β-conglycinin composition, protein denaturation, and water- and oil-binding capacity (WBC and OBC) and solubility. These SPIs could be roughly divided into pre-denatured SPI, partially hydrolyzed SPI, and less modified SPI. The pre-denatured SPI with high surface hydrophobicity and large particle sizes showed reduced WBC and OBC due to increased protein aggregation, and partially hydrolyzed SPI showed high protein solubility owing to the exposure of hydrophilic regions and reduction in molecular size. The processing-induced physicochemical changes played a pivotal role in determining protein functionalities, whereas subunit composition affected protein functionality less. Overall, this study highlighted the obvious difference in raw material quality of commercial SPI, and provided promising methods for SPI categorization.

KW - Physicochemical properties

KW - Protein solubility

KW - Soy protein isolate

KW - Subunit composition

U2 - 10.1016/j.foodchem.2023.137315

DO - 10.1016/j.foodchem.2023.137315

M3 - Journal article

C2 - 37690138

AN - SCOPUS:85170437443

VL - 433

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 137315

ER -

ID: 372526049