The influence of genotypic variation in protein composition on emulsifying properties of soy proteins
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2005
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This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and beta-conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The beta-conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of beta-conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S:7S ratio and strongly and negatively correlated with the concentration of beta-conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI Also, no relationship was found between... ESI or EAI and extractability. Based on these data, it appears that the 11 S:7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems.
Ključne reči:
beta-conglycinin / emulsifying properties / extractability / glycinin / soybean genotypes / storage proteinIzvor:
Journal of the American Oil Chemists Society, 2005, 82, 9, 667-672Izdavač:
- Wiley, Hoboken
DOI: 10.1007/s11746-005-1126-x
ISSN: 0003-021X
WoS: 000232671100009
Scopus: 2-s2.0-33749556860
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Pešić, Mirjana AU - Vučelić-Radović, Biljana AU - Barać, Miroljub AU - Stanojević, Sladjana PY - 2005 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1008 AB - This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and beta-conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The beta-conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of beta-conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S:7S ratio and strongly and negatively correlated with the concentration of beta-conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI Also, no relationship was found between ESI or EAI and extractability. Based on these data, it appears that the 11 S:7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems. PB - Wiley, Hoboken T2 - Journal of the American Oil Chemists Society T1 - The influence of genotypic variation in protein composition on emulsifying properties of soy proteins EP - 672 IS - 9 SP - 667 VL - 82 DO - 10.1007/s11746-005-1126-x ER -
@article{ author = "Pešić, Mirjana and Vučelić-Radović, Biljana and Barać, Miroljub and Stanojević, Sladjana", year = "2005", abstract = "This study describes the relationship between the emulsifying properties of soybean proteins and their composition, i.e., glycinin (11S) and beta-conglycinin (7S). Twelve investigated soybean genotypes showed significant differences in storage protein composition. The beta-conglycinin concentration positively correlated with extractable soluble protein content, which was positively correlated with protein extractability. These data suggest that the level of beta-conglycinin has a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the 11S:7S ratio and strongly and negatively correlated with the concentration of beta-conglycinin. The emulsion stability index (ESI) showed a moderate positive correlation with the monomeric form of glycinin and a strong positive correlation with the ratio of the monomeric to dimeric form of glycinin. No association was evident between ESI and EAI Also, no relationship was found between ESI or EAI and extractability. Based on these data, it appears that the 11 S:7S ratio strongly reflects the ability of soybean proteins to form emulsions, whereas the ratio of the two different forms of glycinin may be crucial factors for the stability of soybean protein emulsions. Thus, understanding the relationship between protein composition and functionality could be useful for further improvement of functional behavior of soy proteins in food systems.", publisher = "Wiley, Hoboken", journal = "Journal of the American Oil Chemists Society", title = "The influence of genotypic variation in protein composition on emulsifying properties of soy proteins", pages = "672-667", number = "9", volume = "82", doi = "10.1007/s11746-005-1126-x" }
Pešić, M., Vučelić-Radović, B., Barać, M.,& Stanojević, S.. (2005). The influence of genotypic variation in protein composition on emulsifying properties of soy proteins. in Journal of the American Oil Chemists Society Wiley, Hoboken., 82(9), 667-672. https://doi.org/10.1007/s11746-005-1126-x
Pešić M, Vučelić-Radović B, Barać M, Stanojević S. The influence of genotypic variation in protein composition on emulsifying properties of soy proteins. in Journal of the American Oil Chemists Society. 2005;82(9):667-672. doi:10.1007/s11746-005-1126-x .
Pešić, Mirjana, Vučelić-Radović, Biljana, Barać, Miroljub, Stanojević, Sladjana, "The influence of genotypic variation in protein composition on emulsifying properties of soy proteins" in Journal of the American Oil Chemists Society, 82, no. 9 (2005):667-672, https://doi.org/10.1007/s11746-005-1126-x . .