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The influence of genotypic variation in protein composition on emulsifying properties of soy proteins

Authorized Users Only
2005
Authors
Pešić, Mirjana
Vučelić-Radović, Biljana
Barać, Miroljub
Stanojević, Sladjana
Article (Published version)
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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.

Keywords:
beta-conglycinin / emulsifying properties / extractability / glycinin / soybean genotypes / storage protein
Source:
Journal of the American Oil Chemists Society, 2005, 82, 9, 667-672
Publisher:
  • Wiley, Hoboken

DOI: 10.1007/s11746-005-1126-x

ISSN: 0003-021X

WoS: 000232671100009

Scopus: 2-s2.0-33749556860
[ Google Scholar ]
31
23
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/1008
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - 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 . .

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