Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.

Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.

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, ?-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.

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Main Authors: WALLY-VALIM, A, P., VANIER, N. L., ZAVAREZE, E. DA R., ZAMBIAZI, R. C., CASTRO, L. A. S. de, SCHIRMER, M. A., ELIAS, M. C.
Other Authors: Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL.
Format: Separatas biblioteca
Language:English
eng
Published: 2016-03-29
Subjects:Soja,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1041964
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spelling dig-alice-doc-10419642017-08-16T03:07:41Z Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. WALLY-VALIM, A, P. VANIER, N. L. ZAVAREZE, E. DA R. ZAMBIAZI, R. C. CASTRO, L. A. S. de SCHIRMER, M. A. ELIAS, M. C. Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL. Soja 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, ?-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. 2016-03-30T05:46:20Z 2016-03-30T05:46:20Z 2016-03-29 2014 2016-03-30T05:46:20Z Separatas Journal of Food Science, v. 79, n. 7, p. E1351-E1358, 2014. 1750-3841 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1041964 en eng openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language English
eng
topic Soja
Soja
spellingShingle Soja
Soja
WALLY-VALIM, A, P.
VANIER, N. L.
ZAVAREZE, E. DA R.
ZAMBIAZI, R. C.
CASTRO, L. A. S. de
SCHIRMER, M. A.
ELIAS, M. C.
Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
description 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, ?-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.
author2 Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL.
author_facet Ana Paula Wally-Vallim, UFPEL; Nathan Levien Vanier, UFPEL; Elessandra da Rosa Zavareze, UFPEL; Rui Carlos Zambiazi, UFPEL; LUIS ANTONIO SUITA DE CASTRO, CPACT; Manoel Artigas Schirmer, UFPEL; Moacir Cardoso Elias, UFPEL.
WALLY-VALIM, A, P.
VANIER, N. L.
ZAVAREZE, E. DA R.
ZAMBIAZI, R. C.
CASTRO, L. A. S. de
SCHIRMER, M. A.
ELIAS, M. C.
format Separatas
topic_facet Soja
author WALLY-VALIM, A, P.
VANIER, N. L.
ZAVAREZE, E. DA R.
ZAMBIAZI, R. C.
CASTRO, L. A. S. de
SCHIRMER, M. A.
ELIAS, M. C.
author_sort WALLY-VALIM, A, P.
title Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
title_short Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
title_full Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
title_fullStr Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
title_full_unstemmed Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
title_sort isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans.
publishDate 2016-03-29
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1041964
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