Abstract
Solubility characteristics of commerical soy protein products (flours, concentrates, and isolates) were determined under various conditions. From the solubility profiles at various pH values and NaCl concentrations, soy protein isolates can be divided into three groups. One group had high solubility near the pl. Another group had low solubility near the pl, but high solubility at pH 11. The third group had low solubility even at pH 11. Except for the hydrolyzed products, the protein solubilities of the soy protein products at various salt concentrations were very low. Temperature did not significantly affect the protein solubility, although a few products showed more than a 20% increase at temperatures >50°C. Soy protein concentrates and soy protein isolates showed similar solubility profiles. The proteins in all commercial products (except flours) tested were denatured, as evident from the solubility profiles in the presence of salt and the enthalpy values from DSC.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Kinsella, J.E., Functional Properties of Soy Proteins, J. Am. Oil Chem. Soc. 56: 242–258 (1979).
Hermansson, A.M., Methods of Studying Functional Characteristics of Vegetable Proteins, 56: 272–279 (1979).
Peng, I.C., D.W. Quass, W.R. Dayton, and C.E. Allen, The Physicochemical and Functional Properties of Soybean 11S Globulin—A Review, Cereal Chem. 61: 480–490 (1984).
Morr, C.V., Current Status of Soy Protein Functionality in Food Systems, J. Am. Oil Chem. Soc. 67: 265–271 (1990).
Shen, J.L., Solubility Profile, Intrinsic Viscosity, and Optical Rotation Studies of Acid Precipitated Soy Protein and of Commercial Soy Isolate, J. Agric. Food Chem. 24: 784–788 (1976).
Arrese, E.L., D.A. Sorgentin, J.R. Wagner, and M.C. Anon, Electrophoretic, Solubility, and Functional Properties of Commerical Soy Protein Isolates, 39: 1029–1032 (1991).
Morr, C.V., B. German, J.E. Kinsella, J.M. Regenstein, J.P. Van Buren, A. Kilara, B.A. Kewis, and M.E. Mangino, A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure, J. Food Sci. 50: 1715–1718 (1985).
Arnfield, S.D., and E.D. Murray, The Influence of Processing Parameters on Food Protein Functionality, I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation, Can. Inst. Food Sci. Technol. J. 14: 289–294 (1981).
Shen, J.L., Solubility and Viscosity, in Protein Functionality in Foods, ACS Symposium Series, American Chemical Society, Washington, DC, 1981, Vol. 147, pp. 89–109.
Hermansson, A.M., Physico-chemical Aspects of Soy Protein Structure Formation, J. Texture Stud. 9: 33–58 (1978).
Murray, E.D., S.D. Arntfield, and M.A.H. Ismond, The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry, Can. Inst. Food Sci. Technol. J. 18: 158–162 (1985).
Hermansson, A.M., Soy Protein Gelation, J. Am. Oil Chem. Soc. 63: 658–666 (1986).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Lee, K.H., Ryu, H.S. & Rhee, K.C. Protein solubility characteristics of commercial soy protein products. J Amer Oil Chem Soc 80, 85–90 (2003). https://doi.org/10.1007/s11746-003-0656-6
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-003-0656-6