Browse > Article

Functional Properties of Soy Protein Isolate from Heat Treated Soybean  

Yoon, Hye-Hyun (Department of Culinary Science and Arts, Kyung Hee University)
Jeon, Eun-Jae (Department of Food & Nutrition, Hannam University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 38-43 More about this Journal
Abstract
Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).
Keywords
soy protein; heat treatment; functional properties; SPI; soy gel;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yamauchi F, Sato K, Yamauchi T. Isolation and partial characterization of a salt extractable globulin from soybean seeds. Agric. Biol. Chem. 48: 645-649 (1984)   DOI
2 Smith PK, Krohn RI, Hermanson GT, Malia AK, Gartner FH, Provenzano FH, Fujimoto EK, Goeke NM, Olson BJ, Klenk DC. Measurement of protein using bicinchoninic acid. Anal. Biochem. 150: 76-85 (1985)   DOI   ScienceOn
3 Varriano-Marston, De Omana E. Effects of sodium salt solutions on the chemical composition and morphology of black beans (Phaseolus vulgaris). J. Food Sci. 44: 531-537 (1979)   DOI
4 Hirano H, Kagawa H, Okubo K. Characterization of proteins released from legume seeds in hot water. Phytochemistry 31(3): 731-735 (1992)   DOI   ScienceOn
5 McElwain EF, Spiker S. Molecular and physiological analysis of a heat-shock response in wheat. Plant Physiol. 99: 1455-1460 (1992)   DOI   ScienceOn
6 Fleming SE, Sosulski FW, Kilara A, Humbert ES. Viscosity and water absorption characteristecs of slurries of sunflower and soybean flours, concentrate and solates. J. Food Sci. 39: 188-194 (1974)   DOI
7 Yatsumatsu K, Sawada K, Moritakea S, Toda J, Ishii K. Whipping and emulsifying properties of soybean products. Agric. Biol. Chem. 36: 719-726 (1972)   DOI
8 Zhu H, Damodaran S. Heat-induced conformational changes in whey protein isolate and its relation to foaming properties. J. Agric. Food Chem. 42: 846-855 (1994)   DOI   ScienceOn
9 Laemli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970)   DOI   PUBMED   ScienceOn
10 Sathe SK, Deshpande SS, Salunkhe DK. Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. J. Food Sci. 47: 491-497 (1982)   DOI
11 Jinn TL, Yeh YC, Chen YM, Lin CY. Stabilization of soluble proteins in vitro by heat shock proteins-enriched ammonium sulfate fraction from soybean seedlings. Plant Cell Physiol. 30(4): 463-469 (1989)   DOI
12 Petruccelli S, Aon MC. pH-induced modifications in the thermal stability of soybean protein isolates. J. Agric. Food Chem. 44: 3005-3009 (1996)   DOI   ScienceOn
13 Lin MJ, Humbert ES, Sosulski FW. Certain function properties of sunflower meals. J. Food Sci. 39: 368-375 (1974)   DOI
14 Saio K, Terashima M, Watanabe T. Changes in basic groups of soybean proteins by high temperature heating. J. Food Sci. 40: 541 (1975)   DOI
15 Lin CY, Roberts JK, Key JL. Acquisition of thermotolerance in soybean seedlings: synthesis and accumulation of heat shock proteins and their cellular. Plant Physiol. 74: 152-160 (1984)   DOI   ScienceOn
16 Sato W, Kamata Y, Fukuda M, Yamauchi F. Improved isolation method and some properties of soybean gamma-conglycinin. Phytochemistry 23: 1523-1527 (1984)   DOI   ScienceOn
17 Lee YH, Jung HO, Rhee CO. Solids loss with water uptake during soaking of soybeans. Korean J. Food Sci. Technol. 19: 492-498 (1987)
18 Jinn TL, Chen YM, Lin CY. Characterization and physiological function of class I low-molecular-mass, heat-shock protein complex in soybean. Plant Physiol. 108: 693-701 (1995)   DOI   PUBMED
19 Wang JC, Kinsella JE. Functional properties of novel proteins: alfalfa leaf protein. J. Food Sci. 41: 286-292 (1976)   DOI
20 Hermansson AM. Soy protein gelation. J. Am. Oil Chem. Soc. 63: 658-666 (1986)   DOI
21 Mansfield MA, Key JL. Synthesis of the low molecular weight heat shock proteins in plants. Plant Physiol. 84: 1007-1017 (1987)   DOI   ScienceOn
22 Kagawa H, Hirano H, Tomotake M, Kikuchi F. A seed protein induced by heat treatment in soybean (Glycine max L.). Food Chem. 48: 159-163 (1993)   DOI   ScienceOn
23 Kagawa H, Hirano H, Tomotake M, Kikuchi F. A seed protein induced by heat treatment in soybean (Glycine max L.). Food Chem. 48: 159-163 (1993)   DOI   ScienceOn
24 Swift CE, Lockett C, Fryar J. Comminuted meat emulsions: The capacity of meats for emulsifying fat. Food Technol. 15: 468-476 (1961)
25 Liu K. Expanding soybean food utilization. Food Technol. 54: 46-58 (2000)
26 Petruccelli S, Aon MC. Soy protein isolate components and their interactions. J. Agric. Food Chem. 43: 1762-1767 (1995)   DOI   ScienceOn
27 Puppo MC, Lupano CE, Aon MC. Gelation of soybean protein isolates in acidic conditions: Effect of pH and protein concentration. J. Agric. Food Chem. 43: 2356-2361 (1995)   DOI   ScienceOn
28 Utsumi S, Kinsella JE. Structure-function relationships in food proteins: subunit interactions in heat-induced gelation of 7S, 11S and soy isolate proteins. J. Agric. Food Chem. 33: 297-303 (1985)   DOI
29 Vierling E. The roles of heat shock proteins in plants. Annu. Rev. Plant Physiol. Plant Mol. 42: 579-620 (1991)   DOI   ScienceOn
30 Kim JG, Kim SK, Lee JS. Fatty acid composition and electrophoretic patterns of protein of Korean soybeans. Korean J. Food Sci. Technol. 20(2): 263-271 (1988)
31 Blumenthal C, Stone PJ, Gras PW, Bekes F, Clarke B, Barlow EWR, Appels R, Wrigley CW. Heat-shock protein 70 and dough quality changes resulting from heat stress during grain filling in wheat. Cereal Chem. 75: 43-50 (1998)   DOI   ScienceOn
32 Stone PJ, Grast PW, Nicolas ME. The influence of recovery temperature on the effects of a brief heat shock on wheat. III. grain protein composition and dough properties. J. Cereal Sci. 25: 129-141 (1997)   DOI   ScienceOn
33 Iwabuchi S, Yamauchi F. Effect of heat and ionic strength upon issociation-association of soybean protein functions. J. Food Sci. 49: 1289 (1984)   DOI
34 Park YG, Park BD, Choi KS. Changes in ultrastructure of tissues, characteristics of protein and soybean curd yield with increased soaking time during soybean curd processing. J. Korean Soc. Food Nutr. 14(4): 381-386 (1985)
35 Thanh VH, Shibasaki K. Beta-conglycinin from soybean proteins. Biochim. Biophys. Acta 490: 370 (1977)   DOI   ScienceOn