Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach
المؤلفون المشاركون
Sami, Rokayya
Yang, Li
Ma, Wenjun
Jiang, Lianzhou
Qi, Baokun
Wang, Hui
المصدر
International Journal of Analytical Chemistry
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-05-23
دولة النشر
مصر
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
The conformational and functional changes of soybean protein after a hybrid extrusion-hydrolysis method were evaluated.
Three extrusion temperatures (60, 80, and 100°C) were used prior to enzymatic hydrolysis.
The hydrolysis degrees, molecular weight profiles, solubilities, surface hydrophobicities, sulphydryl contents, disulfide bound, water holding capacity, emulsion, and foam properties of the protein isolated from the enzyme-hydrolyzed extruded soybeans were analyzed.
It shows that extrusion caused significant changes in the hydrophobicity, molecular weight distribution, solubility, surface hydrophobicity, emulsification activity, and stability of the protein.
The increase of molecular weights could be attributed to the formation of protein aggregates during extrusion.
Extrusion and enzymatic hydrolysis led to a sharp increase in the number of disulfide bonds with a decrease of the sulphydryl group.
The water holding capacity and the solubility of protein increased with the increase of extrusion temperature and hydrolysis time.
Extrusion improved the emulsifying activity but reduced the emulsifying stability of the recovered proteins.
Extrusion improved the foam capacity but reduced the foam stability of the proteins.
The data demonstrated that the extrusion-hydrolysis treatment significantly altered the conformational and functional properties of soybean protein, which may be further optimized for the development of new soy protein ingredient with desired functional properties.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Ma, Wenjun& Qi, Baokun& Sami, Rokayya& Jiang, Lianzhou& Yang, Li& Wang, Hui. 2018. Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach. International Journal of Analytical Chemistry،Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1166553
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ma, Wenjun…[et al.]. Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach. International Journal of Analytical Chemistry No. 2018 (2018), pp.1-11.
https://search.emarefa.net/detail/BIM-1166553
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Ma, Wenjun& Qi, Baokun& Sami, Rokayya& Jiang, Lianzhou& Yang, Li& Wang, Hui. Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach. International Journal of Analytical Chemistry. 2018. Vol. 2018, no. 2018, pp.1-11.
https://search.emarefa.net/detail/BIM-1166553
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1166553
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر