Phase Behavior and Thermal Properties of Mixed Systems of Soybean 7S Protein and Carrageenan

Abstract

Abstract: The effect of three types of carrageenan (Car), an anion polysaccharide, with different charge density on the thermal properties, phase behavior, and morphology structure of soybean 7S protein was studied using turbidity determination, phase diagram construction, differential scanning calorimeter (DSC), and confocal laser scanning microscopy (CLSM). The thermal stability of 7S protein was increased with increasing charge density of Car at the same concentration. All three types of Car could increase the denaturation temperature of soybean 7S protein and reduce the enthalpy value, and the decreasing order of their effectiveness was λ-Car > ι-Car >κ-Car. λ-Car/7S phase diagram had lower square of compatibility area but higher square of incompatibility area compared with κ-Car/7S and ι-Car/7S phase diagrams. Both the macro and microstructure of the incompatibility area showed phase separation while Car and soybean 7S protein in the compatibility area showed uniform distribution structure. The diversity of phase behavior and microstructure of 7S protein/Car mixtures was beneficial to design novel functional food materials with controlled release properties for flavor and bioactive agents.

Key words: soybean 7S protein, carrageenan, thermal properties, phase behavior, structure

CLC Number:

TS201. 21

References

[1] van der Sman R. G. M.& van der Goot A. J. The science of food structuring [J]. Soft Matter, 2009, 5:501–510
[2] Donald, A. Food for thought [J]. Nature Mater, 2004, 3:579–581
[3] Mezzenga R., Schurtenberger P., Burbidge A. & Michel M. Understanding foods as soft materials [J]. Nature.Mater., 2005, 4:729–740.
[4] Ubbink, J, Burbidge, A & Mezzenga, R. Food structure and functionality: a soft matter perspective [J]. Soft Matter, 2008, 4:1569-1581
[5] Rabotyagova O. S., Cebe P., & Kaplan D. L. Protein-Based Block Copolymers[J].Biomacromolecules, 2011, 12 (2):269–289
[6] Laneuville, S. T., & Turgeon, S. L. Effect of preparation conditions on the characteristics of whey protein–xanthan gum complexes[J]. Food Hydrocolloids, 2002,14 (4):305–314.
[7] Guido, S., Simeone, M. Interfacial tension of aqueous mixtures of Na-caseinate and Na-alginate by drop deformation in shear flow[J]. Carbohydrate Polymers, 2002,48:143–152.
[8] Neiser S., Draget K.I., Smidsr O. Interactions in bovine serum albumin–calcium alginate gel systems[J].Food Hydrocolloids, 1999,13: 445–458
[9] Shim, J., & Mulvaney, S. Effect of heating temperature, pH,concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels[J]. Journal of the Science of Food and Agriculture, 2001,81:706–717.
[10] Croguennoc, P., Durand, D. and Nicolai, T. Phase separation and association of globular protein aggregates in the presence of polysaccharide: 1. Mixtures of preheated ?-lactoglobulin and -carrageenan at room temperature[J]. Langmuir, 2001,17: 4372-4379
[11] Maltais, A., Remondetto, G. E., Gonzalez, R., & Subirade, M. Formation of soy protein isolate cold-set gels: Protein and salt effects[J].Journal of Food Science, 2005,70:67–73.
[12] Renkema, J. M. S., & van Vliet, T. Concentration dependence of dynamic moduli of heat-induced soy protein gels[J]. Food Hydrocolloids,2004,18:483–487.
[13] Sorgentini, D. A., Wagner, J. R., & Anon, M. C. Effects of thermal treatment of soy protein isolate on the characteristics and structure—function relationship of soluble and insoluble fractions[J]. Journal of Agricultural and Food Chemistry, 1995,43:2471–2479.
[14] Li X.H., Deng F.M., Hua Y. F., Qiu A.Y., Yang C. and Cui S.Effect of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein/dextran mixtures[J]. Carbohydrate Polymers,2008,72(1):160-168
[15] Li X.H., Deng F.M., Hua Y. F., Qiu A.Y., Yang C. and Cui S.Phase behavior and microstructure of preheated soy proteins and κ-carrageenan mixtures[J], Food Hydrocolloids,2008,22(5): 845-853
[16] Hilliou, L., Larotonda, F. D. S.& Goncalves, M. P. Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus[J]. Journal of Agricultural and Food Chemistry, 2006,54: 7870-7878.
[17] de Jong, S., & van de Velde, F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels [J]. Food Hydrocolloids, 2007, 21：1172–1187.
[18] Nagano T., Hirotsuka M., Mori H., Kohyama K., & Nishinarit K. Dynamic viscoelastic study on the gelation of 7S globulin from soybeans[J].. Journal of Agricultural and Food Chemistry, 1992,40:941–944.
[19] Jung S., Rickert D.A., Deak N.A. et al. Comparison of Kjeldahl and Dumas Methods for Determining Protein Contents of Soybean Products[J]. JAOCS，2003，12：1169-1173
[20] Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. Colorimetric method for determination of sugars and relatedsubstances[J]. Analytical Chemistry, 1956,28:350–356.
[21] Hirano H, Kagawa H, & Kamata Y et al. Structural homology among the major 7S globulin subunits of soybean seed storage proteins [J]. Phytochemistry. 1987, 26:41-45
[22] Peng I C, Quass D W, & Dayton W R et al. The physicochemical and functional properties of soybean 11S globulin- a review [J]. Cereal Chemistry. 1984, 61：480-490
[23] Zhang G.Y., Foegeding E. A. Heat-induced phase behavior of b-lactoglobulin polysaccharide mixtures[J]. Food Hydrocolloids, 2003,17:785–792
[24] Bourriot, S., Garnier, C., & Doublier, J.-L. Phase separation, rheology and structure of micellar casein–galactomannan mixtures[J].International Dairy Journal, 1999,9:353–357.
[25] De Ruiter, G. A., & Rudolph, B. Carrageenan biotechnology[J]. Trends in Food Science & Technology,1997, 8: 389-395.
[26] Saio, K.; Watanabe, T. Differences in functional properties of 7S and 11S soybean proteins [J].Texture Study, 1978, 9:135-157.
[27] Fitzsimons, S. M., Mulvihill D. M. & Morris E. R. Large enhancements in thermogelation of whey protein isolate by incorporation of very low concentrations of guar gum [J]. Food Hydrocolloids,2008, 22:576-586
[28] Burova, T. V., Varfolomeeva E. P., Grinberg V. Y., Haertle T. & Tolstoguzov V. B. Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor [J]. Macromolecular Bioscience, 2002,2:286-292.
[29] Zhang, G., Foegeding E. A. & Hardin C. C. Effect of sulfated polysaccharides on heat induced structural changes in beta-lactoglobulin [J]. Journal of Agricultural and Food Chemistry, 2004, 52: 3975-3981
[30] Galazka, V. B., Smith, D., Ledward, D. A., & Dickinson, E.Complexes of bovine serum albumin with sulfated polysaccharides:Effects of pH, ionic strength and high pressure treatment[J]. Food Chemistry, 1999,64:303–310.