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  • Title: Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
    Author: Wally-Vallim AP, Vanier NL, Zavareze Eda R, Zambiazi RC, de Castro LA, Schirmer MA, Elias MC.
    Journal: J Food Sci; 2014 Jul; 79(7):E1351-8. PubMed ID: 24894499.
    Abstract:
    UNLABELLED: Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, β-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates. PRACTICAL APPLICATION: The aglycone content in the soy protein isolate can be improved with the hydrothermal treatment of soybeans. The temperature and time used for hydrothermal treatment must be selected in order to achieve a soy protein isolate with high aglycone content, extraction yield, and functionality. This technology is suitable for providing healthier soy protein isolates for food industry with improved functional and structural properties.
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