Effect of lipids on soy protein isolate solubility |
| |
Authors: | W. L. Boatright N. S. Hettiarachchy |
| |
Affiliation: | (1) Department of Animal Sciences, University of Kentucky, 40546 Lexington, Kentucky;(2) Department of Food Science, University of Arkansas, 272 Young Ave., 72704 Fayetteville, AR |
| |
Abstract: | Reduced-lipid soy protein isolate (SPI), prepared from soy flour treated so that most of the polar lipids have been removed, exhibited an increase in protein solubility of 50% over that of the control SPI prepared from hexane-defatted flour. Adding lipids from a commercial SPI during processing of reduced-lipid SPI decreased SPI solubility by 46%. The 19% decreased solubility caused by the lipids (primarily phospholipids) was largely recovered by treating the protein with a reducing agent (2-mercaptoethanol). The balance of protein insolubility, caused by the lipids, was attributed to a smaller lipid fraction (approximately 5% of the total lipids). Adding lipids during SPI processing contributed to both the formation of oxidized protein sulfhydryls, incapable of being reduced by 2-mercaptoethanol, and to oxidative deterioration of protein as determined by protein carbonyl contents. |
| |
Keywords: | Lipid oxidation lipids phospholipids protein oxidation protein solubility soy protein isolate sulfhydryl |
本文献已被 SpringerLink 等数据库收录! |
|