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Increase in Emulsification Activity of Soy Lecithin‐Soy Protein Complex by Ethanol and Heat Treatments
Author(s) -
HIROTSUKA MOTOHIKO,
TANIGUCHI HITOSHI,
NARITA HIROSHI,
KITO MAKOTO
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10404.x
Subject(s) - soy protein , chemistry , lecithin , ethanol , food science , soy flour , chromatography , biochemistry
Soy proteins were associated with soy lecithin. Soy protein isolate (SPI), 7S and 11S proteins complexed with lecithin were similarly affected by ethanol treatment to increase emulsification activity. By this procedure, the conformation of these proteins was changed resulting in aggregation. Though emulsification activity of the lecithin SPI complex was apparently increased by boiling for 1 min, this treatment only caused the 11S protein component to aggregate resulting in better emulsification activity, regardless of whether it was complexed with lecithin or not. The increase in emulsification activity caused by ethanol treatment was not affected by NaCl, whereas the increase by heat treatment was reduced by NaCl. It seems likely that ethanol and heat treatments change the comformation of soy proteins in different ways.