Abundant proteins associated with lecithin in soy protein isolate
A new method for fractionating acid-precipitated soy proteins, so called soy protein isolate, involving three step acidification of a water extract of defatted soy flour was developed. Soy protein isolate was shown to be mostly composed of not only β-conglycinin and glycinin, but also a group of lip...
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| Published in: | Food chemistry Vol. 102; no. 1; pp. 317 - 322 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | English |
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2007
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| Abstract | A new method for fractionating acid-precipitated soy proteins, so called soy protein isolate, involving three step acidification of a water extract of defatted soy flour was developed. Soy protein isolate was shown to be mostly composed of not only β-conglycinin and glycinin, but also a group of lipophilic proteins associated with lecithin (phospholipids). The proportions of three major proteins were 23%, 46%, and 31%, respectively. The proportions changed as the nitrogen solubility index (NSI) of defatted soy flour changed. The yield of lipophilic proteins depended on the NSI of defatted soy flour, different from those of β-conglycinin and glycinin. The variation in the proportions of the three major proteins may be due to the yield of lipophilic proteins. |
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| AbstractList | A new method for fractionating acid-precipitated soy proteins, so called soy protein isolate, involving three step acidification of a water extract of defatted soy flour was developed. Soy protein isolate was shown to be mostly composed of not only β-conglycinin and glycinin, but also a group of lipophilic proteins associated with lecithin (phospholipids). The proportions of three major proteins were 23%, 46%, and 31%, respectively. The proportions changed as the nitrogen solubility index (NSI) of defatted soy flour changed. The yield of lipophilic proteins depended on the NSI of defatted soy flour, different from those of β-conglycinin and glycinin. The variation in the proportions of the three major proteins may be due to the yield of lipophilic proteins. |
| Author | Hirotsuka, Motohiko Kohno, Mitsutaka Kito, Makoto Maebuchi, Motohiro Samoto, Mashahiko Kugitani, Hirofumi Miyazaki, Chiaki |
| Author_xml | – sequence: 1 givenname: Mashahiko surname: Samoto fullname: Samoto, Mashahiko email: 840096@so.fujioil.co.jp organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 2 givenname: Motohiro surname: Maebuchi fullname: Maebuchi, Motohiro organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 3 givenname: Chiaki surname: Miyazaki fullname: Miyazaki, Chiaki organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 4 givenname: Hirofumi surname: Kugitani fullname: Kugitani, Hirofumi organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 5 givenname: Mitsutaka surname: Kohno fullname: Kohno, Mitsutaka organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 6 givenname: Motohiko surname: Hirotsuka fullname: Hirotsuka, Motohiko organization: Food Science Research Institute, Fuji Oil Co., Ltd., 4-3 Kinunodai, Tsukubamirai-shi, Ibaraki 300-2497, Japan – sequence: 7 givenname: Makoto surname: Kito fullname: Kito, Makoto organization: Emeritus Professor of Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan |
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| Keywords | CBB Fractionation Lipoproteins NSI OBAP Solubility Phospholipids SDS–PAGE SPI Soy proteins Soy protein Phosphatidylcholine Phospholipid Lipids Protein isolate Lipoprotein |
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| References | Kalinski, Weisemann, Matthew, Herman (bib3) 1990; 265 Iwabuchi, Yamauchi (bib2) 1987; 35 Thanh, Shibasaki (bib8) 1976; 24 Herman (bib1) 1987; 172 Nagano, Hirotsuka, Mori, Kohyama, Nishinari (bib5) 1992; 40 Samoto, Miyazaki, Kanamori, Akasaka, Kawamura (bib7) 1998; 62 Laemmli (bib4) 1970; 227 Yamaoka, Tanaka, Rahayu, Hernandez, Jamilah (bib9) 1988; 37 Samoto, Akasaka, Mori, Manabe, Ookura, Kawamura (bib6) 1994; 58 Iwabuchi (10.1016/j.foodchem.2006.05.054_bib2) 1987; 35 Kalinski (10.1016/j.foodchem.2006.05.054_bib3) 1990; 265 Herman (10.1016/j.foodchem.2006.05.054_bib1) 1987; 172 Laemmli (10.1016/j.foodchem.2006.05.054_bib4) 1970; 227 Samoto (10.1016/j.foodchem.2006.05.054_bib7) 1998; 62 Thanh (10.1016/j.foodchem.2006.05.054_bib8) 1976; 24 Nagano (10.1016/j.foodchem.2006.05.054_bib5) 1992; 40 Yamaoka (10.1016/j.foodchem.2006.05.054_bib9) 1988; 37 Samoto (10.1016/j.foodchem.2006.05.054_bib6) 1994; 58 |
| References_xml | – volume: 265 start-page: 13843 year: 1990 end-page: 13848 ident: bib3 article-title: Molecular cloning of a protein associated with soybean oil bodies that is similar to thiol proteinases of the papain family publication-title: The Journal of Biological Chemistry contributor: fullname: Herman – volume: 172 start-page: 336 year: 1987 end-page: 345 ident: bib1 article-title: Immunogold localization and synthesis of an oil-body membrane protein in developing soybean seeds publication-title: Planta contributor: fullname: Herman – volume: 58 start-page: 2123 year: 1994 end-page: 2125 ident: bib6 article-title: Simple and efficient procedure for removing the 34 publication-title: Bioscience Biotechnology Biochemistry contributor: fullname: Kawamura – volume: 37 start-page: 502 year: 1988 end-page: 507 ident: bib9 article-title: Glycolipids in oil palm leaf, crude palm oil, fiber, and empty bunch publication-title: Journal of Japan Oil Chemists’ Society contributor: fullname: Jamilah – volume: 62 start-page: 935 year: 1998 end-page: 940 ident: bib7 article-title: Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids publication-title: Bioscience Biotechnology Biochemistry contributor: fullname: Kawamura – volume: 24 start-page: 1117 year: 1976 end-page: 1121 ident: bib8 article-title: Major proteins of soybean seeds. 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| SubjectTerms | acidification Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts beta-conglycinin Biological and medical sciences conglycinin Food industries food processing Fractionation Fundamental and applied biological sciences. Psychology glycinin heat treatment hydrophobicity Lipoproteins membrane proteins nitrogen phosphatidylcholines Phospholipids processing technology protein composition protein isolates Solubility soy flour soy protein Soy proteins |
| Title | Abundant proteins associated with lecithin in soy protein isolate |
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