Keywords: Soy protein isolates Modification Soluble aggregates Hydrothermal cooking Heat treatment. Both of the tertiary and quaternary conformations showed varying exposure extent with varying aromatic residues (Phe, Tyr and Trp).These results suggested good relationships between the physicochemical properties and conformational features of these soluble aggregates from SPI.
Malvern zetasizer ns nm free#
The significantly different free sulfhydryl group (SH) contents between HC-SPI and HT-SPI (especially as compared to N-SPI) suggest discrepancy in S-S formation mechanism. Remarkable differences in SDS-PAGE patterns, GPC profiles, surface charge and hydrophobicity, free sulfhydryl group (SH) and disulfide bond (SS) contents, tertiary and quaternary conformations were observed between HC-SPI and HT-SPI. The physicochemical and conformational properties, including SDS-PAGE/GPC, surface charge and hydrophobicity, free sulfhydryl group (SH) contents and disulfide bond (SS) contents, as well as secondary and tertiary conformations, were evaluated. Two kinds of soluble aggregates, HC-SPI and HT-SPI, were obtained through centrifugation at 10000 g for 10 min, from two modified soy protein isolates, which were mediated by hydrothermal cooking at 121☌ (0.1 MPa, gauge pressure) for 30 min in an autoclave and by moisture heat treatment at 90☌ for 30 min in a water bath, respectively. This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Physiochemical and Conformational Properties of Soluble Aggregates from Soy Protein Isolates Mediated by Hydrothermal Cooking: A comparative Study with Moisture Heat Treatment. *Corresponding author: Xiao-quan Yang, Professor, Department of Food Science and Technology, South China University of Technology, PR China, Tel: +86-20-87114262, Fax: +86-20-87114263, E-mail: ApAccepted: JPublished: October 3, 2016Ĭitation: Zhang B, Yuan DB, Yang XT, et al. Physiochemical and Conformational Properties of Soluble Aggregates from Soy Protein Isolates Mediated by Hydrothermal Cooking: A comparative Study with Moisture Heat Treatmentīin Zhang 1, De-bao Yuan 2,3, Xiu-ting He 2, Xiao-quan Yang 2*, Zhi-ming Gao 2, Jin-mei Wang 2, and Jian-Guo 2ġDepartment of Life Science and Food Technology, Hanshan Normal University, PR China 2Department of Food Science and Technology, South China University of Technology, PR China 3Haikou Experimental Station, Chinese Academy of Tropical Agricultural Science (CATAS), PR China
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