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Characterization of soybean protein isolates The effect of calcium presence
Author(s) -
Scilingo A. A.,
Añón M. C.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0858-y
Subject(s) - calcium , chemistry , denaturation (fissile materials) , soybean proteins , solubility , enthalpy , fraction (chemistry) , soy protein , biochemistry , thermal stability , chromatography , nuclear chemistry , organic chemistry , thermodynamics , physics
Results of a study of the effect of calcium addition on polypeptide composition, hydrophobicity, sulfhydryl content, thermal stability, enthalpy of denaturation, and water solubility of soybean protein isolates suggest that the addition of small amounts of calcium (1.23–5.0 mg/g protein) induced the formation of α, α′ soluble aggregates, whereas large amounts (5.0–9.73 mg/g protein) induced the selective insolubilization of the glycinin fraction. The addition of this ion also produced thermal stabilization of the soybean proteins, mainly the glycinin fraction, and increased the enthalpy of denaturation. A decrease in the surface hydrophobicity of proteins with increasing calcium content was also observed. The results obtained suggested the existence of specific calcium‐soy protein interactions, especially with the glycinin fraction.