Modified soy proteins with improved foaming and water hydration properties
Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher...
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| Veröffentlicht in: | Journal of food science 1997-07, Vol.62 (4), p.821-824 |
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| container_title | Journal of food science |
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| creator | Were, L. (University of Arkansas, Fayetteville, AR.) Hettiarachchy, N.S Kalapathy, U |
| description | Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb15463.x |
| format | Article |
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(University of Arkansas, Fayetteville, AR.) ; Hettiarachchy, N.S ; Kalapathy, U</creator><creatorcontrib>Were, L. (University of Arkansas, Fayetteville, AR.) ; Hettiarachchy, N.S ; Kalapathy, U</creatorcontrib><description>Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1997.tb15463.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Food industries ; Food science ; FUNCTIONAL PROPERTIES ; Fundamental and applied biological sciences. Psychology ; HIDROFOBICIDAD ; HYDROPHOBICITE ; HYDROPHOBICITY ; PAPAIN ; papain hydrolysis ; PAPAINA ; PAPAINE ; PLANT PROTEIN ; PROTEINAS VEGETALES ; PROTEINE VEGETALE ; Proteins ; PROTEOLISIS ; PROTEOLYSE ; PROTEOLYSIS ; SOJA ; soy proteins ; SOYBEANS ; water hydration</subject><ispartof>Journal of food science, 1997-07, Vol.62 (4), p.821-824</ispartof><rights>1997 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1997</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4351-bc7d24e5d33a4e96150bbd5997ad21add172324b2247d96dfc8f67a33420f6aa3</citedby><cites>FETCH-LOGICAL-c4351-bc7d24e5d33a4e96150bbd5997ad21add172324b2247d96dfc8f67a33420f6aa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1997.tb15463.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1997.tb15463.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2796565$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Were, L. (University of Arkansas, Fayetteville, AR.)</creatorcontrib><creatorcontrib>Hettiarachchy, N.S</creatorcontrib><creatorcontrib>Kalapathy, U</creatorcontrib><title>Modified soy proteins with improved foaming and water hydration properties</title><title>Journal of food science</title><description>Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Food science</subject><subject>FUNCTIONAL PROPERTIES</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIDROFOBICIDAD</subject><subject>HYDROPHOBICITE</subject><subject>HYDROPHOBICITY</subject><subject>PAPAIN</subject><subject>papain hydrolysis</subject><subject>PAPAINA</subject><subject>PAPAINE</subject><subject>PLANT PROTEIN</subject><subject>PROTEINAS VEGETALES</subject><subject>PROTEINE VEGETALE</subject><subject>Proteins</subject><subject>PROTEOLISIS</subject><subject>PROTEOLYSE</subject><subject>PROTEOLYSIS</subject><subject>SOJA</subject><subject>soy proteins</subject><subject>SOYBEANS</subject><subject>water hydration</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVkE9v00AQxVcIJELLR0CyKq42O_s35oJQoWmrEopKxXE19u62GxI77Lok-fas5ah35jIazZvfGz1CzoBWkOvDqgKuZMkUgwrqWldDA1IoXu1fkBloSUs-F_CSzChlrAQQ-jV5k9KKjjNXM3L9rbfBB2eL1B-KbewHF7pU7MLwWIRNnv_mle9xE7qHAjtb7HBwsXg82IhD6LvxZOviEFw6Ja88rpN7e-wn5P7i68_zy_Lm--Lq_PNN2QouoWxabZlw0nKOwtUKJG0aK_PzaBmgtaAZZ6JhTGhbK-vbuVcaOReMeoXIT8jZxM3Wf55cGsyqf4pdtjRQC651LWQWfZxEbexTis6bbQwbjAcD1IzRmZUZozNjdGaMzhyjM_t8_P7ogKnFtY_YtSE9E5iulVSjx6dJtgtrd_gPA3N98eVuziATyokQ0uD2zwSMv43SXEvza7kwermkP25vL80i699Neo-9wYeYn7q_G9lUK61q_g9UxJuz</recordid><startdate>199707</startdate><enddate>199707</enddate><creator>Were, L. (University of Arkansas, Fayetteville, AR.)</creator><creator>Hettiarachchy, N.S</creator><creator>Kalapathy, U</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199707</creationdate><title>Modified soy proteins with improved foaming and water hydration properties</title><author>Were, L. (University of Arkansas, Fayetteville, AR.) ; Hettiarachchy, N.S ; Kalapathy, U</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4351-bc7d24e5d33a4e96150bbd5997ad21add172324b2247d96dfc8f67a33420f6aa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Food science</topic><topic>FUNCTIONAL PROPERTIES</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIDROFOBICIDAD</topic><topic>HYDROPHOBICITE</topic><topic>HYDROPHOBICITY</topic><topic>PAPAIN</topic><topic>papain hydrolysis</topic><topic>PAPAINA</topic><topic>PAPAINE</topic><topic>PLANT PROTEIN</topic><topic>PROTEINAS VEGETALES</topic><topic>PROTEINE VEGETALE</topic><topic>Proteins</topic><topic>PROTEOLISIS</topic><topic>PROTEOLYSE</topic><topic>PROTEOLYSIS</topic><topic>SOJA</topic><topic>soy proteins</topic><topic>SOYBEANS</topic><topic>water hydration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Were, L. (University of Arkansas, Fayetteville, AR.)</creatorcontrib><creatorcontrib>Hettiarachchy, N.S</creatorcontrib><creatorcontrib>Kalapathy, U</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Were, L. (University of Arkansas, Fayetteville, AR.)</au><au>Hettiarachchy, N.S</au><au>Kalapathy, U</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modified soy proteins with improved foaming and water hydration properties</atitle><jtitle>Journal of food science</jtitle><date>1997-07</date><risdate>1997</risdate><volume>62</volume><issue>4</issue><spage>821</spage><epage>824</epage><pages>821-824</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Soy proteins were modified by alkali treatment at pH 10.0, followed by papain hydrolysis. Solubility, water hydration capacity (WHC), surface hydrophobicity, foaming and emulsifying properties of unmodified, alkali-treated, and papain-modified soy protein (PMSP) were compared. PMSP exhibited higher solubility (100% at pH 7.0), WHC (3.13) and hydrophobicity (40.8) than unmodified soy protein which had solubility 68.5%, WHC 0.21, and hydrophobicity 8.1. The PMSP had foaming capacity (22.0 mL) similar to egg white (21.2 mL) at pH 7.0; and enhanced foam stability (36.4) compared to the unmodified control (32.9). In general, alkali-treated soy had lower functional properties. Emulsifying properties of PMSP and alkali treated soy were unchanged by the modification. PMSP could be used as an egg white substitute in foaming applications at neutral pH</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1997.tb15463.x</doi><tpages>4</tpages></addata></record> |
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| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Food science FUNCTIONAL PROPERTIES Fundamental and applied biological sciences. Psychology HIDROFOBICIDAD HYDROPHOBICITE HYDROPHOBICITY PAPAIN papain hydrolysis PAPAINA PAPAINE PLANT PROTEIN PROTEINAS VEGETALES PROTEINE VEGETALE Proteins PROTEOLISIS PROTEOLYSE PROTEOLYSIS SOJA soy proteins SOYBEANS water hydration |
| title | Modified soy proteins with improved foaming and water hydration properties |
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