Journal Article

Microwave-assisted phosphorylation of soybean protein isolates and their physicochemical properties

Chi, Y.J., Northeast Agricultural Univ., Harbin (China). Coll. of Food Science, Wang, X.B., Northeast Agricultural Univ., Harbin (China). Coll. of Food Science

2012

Overview

In order to improve the functional properties of soybean protein isolates (SPI), microwave-assisted phosphorylation (MAP) was applied. The results showed that after microwaving at 600 W for 3 min, the phosphorylation level of SPI reached 35.72 mg/g, emulsifying activity and stability were increased 2 times and 1.4 times, respectively, the solubility was increased by 26.0% and the apparent viscosity was decreased by 13.5%. The charge density, content of sulfhydryl groups, and surface hydrophobicity increased significantly. The infra-red spectroscopic analysis indicated PO4**3- primary and lysine residues for phosphoric acid esterification. The change of amide bond Ι and fluorescence spectrum of variation suggested that the MAP made the secondary and tertiary structures of SPI into a compact conformation. Compared to the regular phosphorylation, the preparation time applied in MAP of SPI was much shorter. These results indicated that MAP can be used as an efficient method to improve the functional properties of SPI.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: AISLADO DE PROTEINAS / ALIMENT SANTE POUR HOMME / ALIMENTOS SANOS / CALIDAD / Charge density / CHEMICAL STRUCTURE / CHEMICOPHYSICAL PROPERTIES / EMULSIFICACION / EMULSIFICATION / EMULSIFYING / emulsifying properties / ESPECTROSCOPIA INFRARROJA / ESTABILIDAD / Esterification / ESTRUCTURA QUIMICA / FLUORESCENCE / FLUORESCENCIA / FOSFORILACION / HEALTH FOODS / HIDROFOBICIDAD / http://www.fao.org/aos/agrovoc#c_10935 / http://www.fao.org/aos/agrovoc#c_14477 / http://www.fao.org/aos/agrovoc#c_1521 / http://www.fao.org/aos/agrovoc#c_15219 / http://www.fao.org/aos/agrovoc#c_15893 / http://www.fao.org/aos/agrovoc#c_25396 / http://www.fao.org/aos/agrovoc#c_2554 / http://www.fao.org/aos/agrovoc#c_28461 / http://www.fao.org/aos/agrovoc#c_28568 / http://www.fao.org/aos/agrovoc#c_33502 / http://www.fao.org/aos/agrovoc#c_36930 / http://www.fao.org/aos/agrovoc#c_5806 / http://www.fao.org/aos/agrovoc#c_6253 / http://www.fao.org/aos/agrovoc#c_6256 / http://www.fao.org/aos/agrovoc#c_6259 / http://www.fao.org/aos/agrovoc#c_6400 / http://www.fao.org/aos/agrovoc#c_6553 / http://www.fao.org/aos/agrovoc#c_7233 / HYDROPHOBICITE / HYDROPHOBICITY / INFRARED SPECTROPHOTOMETRY / ISOLAT PROTEIQUE / Lysine / MICROWAVE TREATMENT / microwave-phosphorylation / molecular characteristics / Phosphoric acid / PHOSPHORYLATION / Physicochemical properties / PRODUCTOS PROTEINICOS / PRODUIT PROTEIQUE / Properties (attributes) / PROPIEDADES FISICOQUIMICAS / PROPIEDADES REOLOGICAS / PROPRIETE PHYSICOCHIMIQUE / PROPRIETE RHEOLOGIQUE / PROTEIN ISOLATES / PROTEIN PRODUCTS / PROTEINAS / PROTEINE / PROTEINS / QUALITE / QUALITY / RHEOLOGICAL PROPERTIES / sodium tripoly phosphate / SOJA / SOLUBILIDAD / SOLUBILITE / SOLUBILITY / soybean protein / SOYBEANS / SPECTROSCOPIE INFRAROUGE / STABILITE / STABILITY / STRUCTURE CHIMIQUE / Sulfhydryl groups / TRAITEMENT AUX MICRO-ONDES / TRATAMIENTO POR MICROONDAS / VISCOSIDAD / VISCOSITE / VISCOSITY