Complex Coacervation of Soy Proteins, Isoflavones and Chitosan
In this study, the chitosan-induced coacervation of soy protein-isoflavone complexes in soymilk was investigated. Most of the soymilk proteins, including β-conglycinin (7S), glycinin (11S), and isoflavones, were found to coacervate into the soymilk pellet fraction (SPF) following the addition of 0.5...
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MDPI AG
2017-06-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/22/6/1022 |
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| author | Yu-Hsuan Hsiao Sheng-Yang Hsia Yin-Ching Chan Jung-Feng Hsieh |
| author_facet | Yu-Hsuan Hsiao Sheng-Yang Hsia Yin-Ching Chan Jung-Feng Hsieh |
| author_sort | Yu-Hsuan Hsiao |
| collection | DOAJ |
| description | In this study, the chitosan-induced coacervation of soy protein-isoflavone complexes in soymilk was investigated. Most of the soymilk proteins, including β-conglycinin (7S), glycinin (11S), and isoflavones, were found to coacervate into the soymilk pellet fraction (SPF) following the addition of 0.5% chitosan. The total protein in the soymilk supernatant fraction (SSF) decreased from 18.1 ± 0.3 mg/mL to 1.6 ± 0.1 mg/mL, and the pH values decreased slightly, from 6.6 ± 0.0 to 6.0 ± 0.0. The results of SDS-PAGE revealed that the 7S α’, 7S α, 7S β, 11S A3, and 11S acidic subunits, as well as the 11S basic proteins in the SSF, decreased to 0.7 ± 0.5%, 0.2 ± 0.1%, 0.1 ± 0.0%, 0.2 ± 0.2%, 0.2 ± 0.2% and 0.3 ± 0.2%, respectively. We also found that isoflavones in the SSF, including daidzein, glycitein, and genistein, decreased to 9.6 ± 2.3%, 5.7 ± 0.9% and 5.9 ± 1.5%, respectively. HPLC analysis indicated that isoflavones mixed with soy proteins formed soy protein-isoflavone complexes and were precipitated into the SPF by 0.5% chitosan. |
| first_indexed | 2024-12-11T04:03:18Z |
| format | Article |
| id | doaj.art-70b016596e0144c79ab227c106f5044e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T04:03:18Z |
| publishDate | 2017-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-70b016596e0144c79ab227c106f5044e2022-12-22T01:21:35ZengMDPI AGMolecules1420-30492017-06-01226102210.3390/molecules22061022molecules22061022Complex Coacervation of Soy Proteins, Isoflavones and ChitosanYu-Hsuan Hsiao0Sheng-Yang Hsia1Yin-Ching Chan2Jung-Feng Hsieh3Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 24205, TaiwanDepartment of Food Science, Fu Jen Catholic University, Taipei 24205, TaiwanDepartment of Food and Nutrition, Providence University, Shalu District, Taichung 43301, TaiwanPh.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 24205, TaiwanIn this study, the chitosan-induced coacervation of soy protein-isoflavone complexes in soymilk was investigated. Most of the soymilk proteins, including β-conglycinin (7S), glycinin (11S), and isoflavones, were found to coacervate into the soymilk pellet fraction (SPF) following the addition of 0.5% chitosan. The total protein in the soymilk supernatant fraction (SSF) decreased from 18.1 ± 0.3 mg/mL to 1.6 ± 0.1 mg/mL, and the pH values decreased slightly, from 6.6 ± 0.0 to 6.0 ± 0.0. The results of SDS-PAGE revealed that the 7S α’, 7S α, 7S β, 11S A3, and 11S acidic subunits, as well as the 11S basic proteins in the SSF, decreased to 0.7 ± 0.5%, 0.2 ± 0.1%, 0.1 ± 0.0%, 0.2 ± 0.2%, 0.2 ± 0.2% and 0.3 ± 0.2%, respectively. We also found that isoflavones in the SSF, including daidzein, glycitein, and genistein, decreased to 9.6 ± 2.3%, 5.7 ± 0.9% and 5.9 ± 1.5%, respectively. HPLC analysis indicated that isoflavones mixed with soy proteins formed soy protein-isoflavone complexes and were precipitated into the SPF by 0.5% chitosan.http://www.mdpi.com/1420-3049/22/6/1022β-conglycininglycininisoflavoneschitosancoacevation |
| spellingShingle | Yu-Hsuan Hsiao Sheng-Yang Hsia Yin-Ching Chan Jung-Feng Hsieh Complex Coacervation of Soy Proteins, Isoflavones and Chitosan Molecules β-conglycinin glycinin isoflavones chitosan coacevation |
| title | Complex Coacervation of Soy Proteins, Isoflavones and Chitosan |
| title_full | Complex Coacervation of Soy Proteins, Isoflavones and Chitosan |
| title_fullStr | Complex Coacervation of Soy Proteins, Isoflavones and Chitosan |
| title_full_unstemmed | Complex Coacervation of Soy Proteins, Isoflavones and Chitosan |
| title_short | Complex Coacervation of Soy Proteins, Isoflavones and Chitosan |
| title_sort | complex coacervation of soy proteins isoflavones and chitosan |
| topic | β-conglycinin glycinin isoflavones chitosan coacevation |
| url | http://www.mdpi.com/1420-3049/22/6/1022 |
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