Molecular size and immunoreactivity of ethanol extracted soybean protein concentrate in comparison with other products |
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| Institution: | 1. Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 228 ERML, MC-051, 1201 W Gregory Drive, Urbana, IL, 61801, United States;2. College of Food Science, Northeast Agricultural University, Harbin, 150030, China;3. National Research Center of Soybean Engineering and Technology, Heilongjiang Green Food Science Research Institute, Harbin, 150028, China;4. Archer Daniels Midland, Co., United States;1. Centre for Ocean Research (DST-FIST Sponsored Centre), Sathyabama Institute of Science and Technology, Chennai, 600 119, India;2. Centre for Drug Discovery and Development, Sathyabama Institute of Science and Technology, Chennai, 600 119, India;3. Innovative Green Product Synthesis and Renewable Environment Development Research Group, Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam;4. Department of Physics, Government College of Engineering, Bargur, 635 104, India;5. Department of Zoology, Thiruvalluvar University, Vellore, 632 115, India;1. Biological Sciences Division, CSIR-North East Institute of Science and Technology (CSIR-NEIST), Branch Laboratory-Itanagar, Naharlagun 791 110, Arunachal Pradesh, India;2. Academy of Scientific and Innovative Research (AcSIR), CSIR-NEIST, Jorhat, Assam, India;3. Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (CSIR-NEIST), Jorhat 785 006, Assam, India;4. Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology (CSIR-IICT), Hyderabad 500 007, Telangana, INdia;1. Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao, Shandong, 266003, People''s Republic of China;2. Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, 1 Wenhai Road, Qingdao, Shandong, 266237, People''s Republic of China |
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| Abstract: | Soy protein products are widely used as high nutrient sources in many food industries. However, allergenic proteins make it as one of the “big 8” foods. The objective was to analyze the molecular size, changes in protein structure and immunoreactivity of ethanol extracted soy protein concentrate in comparison with other major commercial soybean protein products extracted at different pH, and allergen stability after pepsin hydrolysis. The results showed that immunoreactivity of defatted soy white flakes (SPC2) was 227.7 mg IgE/kg protein or 102.4 mg IgE/kg product based on enzyme-linked immunosorbent assay (ELISA), the highest compared with other soy products; soy protein isolate (SPI) was the lowest (76.7 mg IgE/kg protein). Solubility of most allergenic proteins was higher at pH 12 than at pH 8.2, and the lowest at pH 2, especially no ß-conglycinin was extracted at pH 2. These results contribute to the understanding of the mechanism of immunoreactivity reduction in Soycomil and demonstrate competitive advantages compared to other soy protein products. |
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| Keywords: | Soybean Proteins Immunoreactivity Molecular mass |
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