Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit
Само за регистроване кориснике
2018
Аутори
Pavlićević, Milica Ž.Tomić, Milos D.
Djonlagić, Jasna
Stanojević, Sladjana
Vučelić-Radović, Biljana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The effects of subunit composition of two major proteins of soybean: glycinin (11S) and -conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the subunit. The main factors influencing solubility at pH 6 were the content of , (r = 0.89 and r = 0.91 at P lt 0.05, respectively) and subunit contents (r = -0.71 at P lt 0.05) of -conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P lt 0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing subunit (r = 0.57 at P lt 0.05). Genotypes synthesizing higher amounts of and subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P lt 0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P lt 0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than ...2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of subunit of -conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH.
Кључне речи:
Soybean proteins / subunit / Solubility / Emulsion properties / Gelling propertiesИзвор:
Journal of the American Oil Chemists Society, 2018, 95, 2, 123-134Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-MESTD-Technological Development (TD or TR)-31022)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
DOI: 10.1002/aocs.12002
ISSN: 0003-021X
WoS: 000428333100002
Scopus: 2-s2.0-85043782297
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Pavlićević, Milica Ž. AU - Tomić, Milos D. AU - Djonlagić, Jasna AU - Stanojević, Sladjana AU - Vučelić-Radović, Biljana PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4747 AB - The effects of subunit composition of two major proteins of soybean: glycinin (11S) and -conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the subunit. The main factors influencing solubility at pH 6 were the content of , (r = 0.89 and r = 0.91 at P lt 0.05, respectively) and subunit contents (r = -0.71 at P lt 0.05) of -conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P lt 0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing subunit (r = 0.57 at P lt 0.05). Genotypes synthesizing higher amounts of and subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P lt 0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P lt 0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than 2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of subunit of -conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH. PB - Wiley, Hoboken T2 - Journal of the American Oil Chemists Society T1 - Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit EP - 134 IS - 2 SP - 123 VL - 95 DO - 10.1002/aocs.12002 ER -
@article{ author = "Pavlićević, Milica Ž. and Tomić, Milos D. and Djonlagić, Jasna and Stanojević, Sladjana and Vučelić-Radović, Biljana", year = "2018", abstract = "The effects of subunit composition of two major proteins of soybean: glycinin (11S) and -conglycinin (7S) in nine different genotypes, on solubility and emulsifying and gelling properties at different pH (3, 5, 6, and 8) were examined. High-protein genotypes (more than 40%) contained low amounts of the subunit. The main factors influencing solubility at pH 6 were the content of , (r = 0.89 and r = 0.91 at P lt 0.05, respectively) and subunit contents (r = -0.71 at P lt 0.05) of -conglycinin, while at pH 3 acidic subunits in glycinin had a positive correlation with solubility (r = 0.69 at P lt 0.05). Emulsion activity at pH 6 was higher for genotypes synthesizing subunit (r = 0.57 at P lt 0.05). Genotypes synthesizing higher amounts of and subunit had higher emulsion stability at pH 6 (r = 0.85 and r = 0.92 at P lt 0.05, respectively) and pH 8 (r = 0.91 and r = 0.97 at P lt 0.05, respectively). The rheological measurements showed that genotypes with 11S/7S ratio higher than 2.2 formed gels with enhanced storage moduli. This influence was largely due to the high content of SH groups in glycinin acidic polypeptides resulting in stabilization of gels via disulfide bonding. Gels prepared from genotypes containing higher amounts of subunit of -conglycinin exhibited reduced elastic properties. Genotypes showing better solubility also had higher emulsion stability, but formed weaker gels and had lower emulsion activity near neutral pH.", publisher = "Wiley, Hoboken", journal = "Journal of the American Oil Chemists Society", title = "Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit", pages = "134-123", number = "2", volume = "95", doi = "10.1002/aocs.12002" }
Pavlićević, M. Ž., Tomić, M. D., Djonlagić, J., Stanojević, S.,& Vučelić-Radović, B.. (2018). Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit. in Journal of the American Oil Chemists Society Wiley, Hoboken., 95(2), 123-134. https://doi.org/10.1002/aocs.12002
Pavlićević MŽ, Tomić MD, Djonlagić J, Stanojević S, Vučelić-Radović B. Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit. in Journal of the American Oil Chemists Society. 2018;95(2):123-134. doi:10.1002/aocs.12002 .
Pavlićević, Milica Ž., Tomić, Milos D., Djonlagić, Jasna, Stanojević, Sladjana, Vučelić-Radović, Biljana, "Evaluation of Variation in Protein Composition on Solubility, Emulsifying and Gelling Properties of Soybean Genotypes Synthesizing ' Subunit" in Journal of the American Oil Chemists Society, 95, no. 2 (2018):123-134, https://doi.org/10.1002/aocs.12002 . .