Abstract
A lipid fraction from a commercial soy protein isolate (SPI), previously found to be detrimental to SPI solubility, was analyzed by size-exclusion liquid chromatography, by high-performance liquid chromatography (HPLC), and for chemical composition. The molecular weight of most of this material was greater than 1,100 daltons. This lipid fraction was water-soluble yet required a strong nonpolar solvent mixture to elute it from a C18 HPLC column. The lipid material was alkaline (pH 8.7) and composed of 3.0% nitrogen, 1.6% phosphorus, 17.5% nonvolatile crude fatty acids primarily hydroxylated), 10.4% long-chain bases, 9.9% hexuronic acid, 3.2% hexosamine, and 6.6% total sugar. The molecular weight, chemical composition, and physical characteristics (solubility characteristics, surfactant characteristics, and appearance) of this material were all similar to those reported for phytoglycolipid.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Boatright, W.L., and N.S. Hettiarachchy,J. Am. Oil Chem. Soc. 72:1439 (1995).
Boatright, W.L., and N.S. Hettiarachchy,J Food Sci., 60:798 (1995).
Bligh, E.G., and W.J. Dyer,Can. J. Biochem. Physiol. 37:911 (1959).
Boatright, W.L., and H.E. Snyder,J. Am. Oil Chem. Soc. 70:623 (1993).
Folch, J., M. Lees, and G.H. Stanley,J. Biol. Chem., 226:497 (1957).
Comfurius, P., and R.F.A. Zwaal,Biochim. Biophys. Acta 488:36 (1977).
Weiss, B., inLipid Chromatographic Analysis, Vol. 2, 2nd edn., edited by G.V. Marinetti, Marcel Dekker, Inc., New York, 1976, pp. 701–712.
Morrison, W.R., and L.M. Smith,J. Lipid Res. 5:600 (1964).
Carter, H.E., and R.C. Graver,J. Lipid Res. 8:391 (1967).
Carter, H.E., D.S. Galanos, R.H. Gigg, J.H. Law, T. Nakayama, D.B. Smith, and E.J. Weber,Federation Proc. 16:817 (1957).
Carter, H.E., W.D. Celmer, D.s. Galanos, R.H. Gigg, W.E.M. Lands, J.H. Law, K.L. Mueller, T. Nakayama, E.H. Tomizawa, and E.J. Weber,J. Am. Oil Chem. Soc. 35:335, (1958).
Oulevey, J., E. Bodden, and O.W. Thiele,Eur. J. Biochem. 79:265 (1977).
Oulevey, J., and O.W. Thiele,Lipids 15:194 (1980).
Bitter, T., and R. Ewins,Biochem. J. 81:43P (1961).
Elson, L.A., and W.T.J. Morgan,Biochem. J. 27:1824 (1933).
Boas, N.F.,J. Biol. Chem. 204:553 (1953).
Rondle, C.J.M., and W.T.J. Morgan,Biochem. J. 61:586 (1955).
Yamamoto, A., and G. Rouser,Lipids 5:442 (1970).
Sperry, W.M., and M. Webb,J. Biol. Chem. 187:97 (1950).
Chapman, R.A.,J. Am. Oil Chem. Soc. 26:360 (1949).
Yukawa, N., H. Takamura, and T. Matoba,J. Am. Oil Chem. Soc. 70:881 (1993).
Gray, J.I.,J. Am. Oil Chem. Soc. 55:539 (1978).
Lapanje, S., inPhysiochemical Aspects of Protein Denaturation, John Wiley & Sons, New York, 1978, pp. 241–309.
Makino, S.,Adv. Biophys 12:131 (1979).
Helenius, A., and K. Simons,Biochim. Biophys. Acta 415:29 (1975).
Steinhardt, J., and J.A. Reynolds,Multiple Equilibrium in Proteins, Academic Press, New York, 1969.
Littie, C., and P.J. O’Brien,Biochem. J. 106:419 (1968).
Carter, H.E., D.S. Galanos, H.S. Hendricksom, B. Jann, T. Nakayama, Y. Nakazawa, and B. Nichols,J. Am. Oil Chem. Soc. 39:107 (1962).
Carter, H.E., and J.L. Koob,J. Lipid Res. 10:363 (1969).
Author information
Authors and Affiliations
About this article
Cite this article
Boatright, W.L., Hettiarachchy, N.S. Lipid components that reduce protein solubility of soy protein isolates. J Am Oil Chem Soc 72, 1445–1451 (1995). https://doi.org/10.1007/BF02577836
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02577836