Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate

doi:10.7506/spkx1002-6630-201211011

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (11): 47-51.doi: 10.7506/spkx1002-6630-201211011

• Basic Research • Previous Articles Next Articles

Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate

WANG Zhong-jiang1，JIANG Lian-zhou1,2,*，WEI Dong-xu1,3，LI Yang1，WANG Chen1，LI Dan1,4

(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China；2. National Soybean Engineering Technology Research Center, Harbin 150030, China；3. Heilongjiang Entry-Exit Inspection and Quarantine Bureau, Harbin 150001, China； 4. Ningde Normal University, Ningde 352100, China)

Online:2012-06-15 Published:2012-07-27

Abstract

Abstract: Lowry method, ANS fluorescence probe, circular dichroism and fluorescent spectroscopy were applied to explore the solubility, surface hydrophobicity, secondary structure and tertiary structure of soybean protein isolate at different pH conditions. The results showed that the transformation from β-sheet structure to α-helix structure, and the microenvironment polarity of Trp residues revealed an obvious increase with increasing pH. A negatively linear correlation between the surface hydrophobicity and solubility of soybean protein isolate was observed. Meanwhile, the surface hydrophobicity of soybean protein isolate was negatively correlated with the amount of α-helix structure.

Key words: soybean protein isolate, pH, hydrophobicity, structure

CLC Number:

TS201.2

WANGZhong-jiang，JIANGLian-zhou，WEIDong-xu，LIYang，WANGChen，LIDan. Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate[J]. FOOD SCIENCE, 2012, 33(11): 47-51.

[1]	LIU Yulan, SHU Yao, SUN Guohao, MA Yuxiang, JIANG Yuanrong, CHEN Ning. Effects of Different Varieties of Peanuts on the Flavor and Quality of Peanut Butter [J]. FOOD SCIENCE, 2021, 42(9): 15-21.
[2]	LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e. Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast [J]. FOOD SCIENCE, 2021, 42(9): 31-38.
[3]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[4]	ZHU Min, JIN Lin, ZHAO Hao’an, WANG Qian, ZHANG Jinjin, YANG Erlin, CAO Wei. Gastroprotective Effect of Amorpha fruticosa L. Honey against Ethanol-Induced Acute Gastric Ulcer in Mice [J]. FOOD SCIENCE, 2021, 42(9): 77-84.
[5]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[6]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[7]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[8]	LI Caiyun, LI Jie, YAN Shoulei, WANG Qingzhang. Progress in Research on the Mechanism of Enzymatic Browning in Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(9): 283-292.
[9]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[10]	SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao. Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning [J]. FOOD SCIENCE, 2021, 42(9): 319-327.
[11]	LÜ Bowen, GENG Xiaoqian, ZHANG Yueshu, YU Ze, LI Chunqiang, SHAO Junhua. Effect of Pyrophosphate on the Dissociation of Natural and Oxidized Actomyosin [J]. FOOD SCIENCE, 2021, 42(8): 10-16.
[12]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[13]	JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong. Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties [J]. FOOD SCIENCE, 2021, 42(8): 67-73.
[14]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.
[15]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.

Effect of pH on Conformation and Surface Hydrophobicity of Soybean Protein Isolate

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments