Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 18, Issue 5, Pages 1059-1074Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2013.865057
Keywords
Surface hydrophobicity; Soybean protein; Structure; Ionic strength
Categories
Funding
- Natural Science Foundation of China [31071493]
- Postdoctoral Science Foundation of China [2012M511433]
- Heilongjiang Science and Technology Agency [GA09B401-6]
- Ministry of Agriculture of Modern Technology System Projects the Soybean Industry [nycytx-004]
- National Research Center of Soybean Engineering and Technology
- Northeast Agricultural University
Ask authors/readers for more resources
The impact of ionic strength on surface hydrophobicity, solubility, and spatial structure of soy protein isolate were investigated in this article. Surface hydrophobicity was found to be negatively correlated with its solubility as ionic strength increased. The changes in spatial structure of soy protein isolate accounted for the increased surface hydrophobicity caused by ionic strength. Specifically, changes in secondary structures by increased ionic strength were mainly reflected in the increased random coil and decreased alpha-helices content, which suggested that ionic effects may loosen the protein structures and result in the modification of surface amino acid distribution. This is further verified by the shifted lambda(max) in fluorescence spectra of tryptophan and relative high I-850/I-830 value in Raman spectra, which was an indicator of the exposure degree of tyrosine residues on the surface of the protein. In addition, the changes in vibration modes of disulfide bonds reflected by Raman spectra also support the impact of saline on the surface hydrophobicity and structure of soy protein isolate. It is believed that these findings could be helpful to understand the impact of salinity on the surface hydrophobicity of soy protein isolate as well as to predict the other functional characteristics of soy protein isolate in system.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available