Role of β-Conglycinin and Glycinin Subunits in the pH-Shifting-Induced Structural and Physicochemical Changes of Soy Protein Isolate

Jiang Jiang, Youling L. Xiong, Jie Chen

Research output: Contribution to journalArticlepeer-review

93 Scopus citations

Abstract

Soy β-conglycinin (7S) and glycinin (11S) were incubated up to 4 h in acidic (pH 1.5 to 3.5) or alkaline (pH 10 to 12) solutions to induce protein structural unfolding followed by refolding 1 h at pH 7.0, a process known as pH-shifting. The pH-shifting markedly increased (P < 0.05) emulsifying activity of 11S and to a lesser extent 7S; the former also produced more uniform oil droplets. The emulsifying activity improvements were accompanied by a significant rise in protein surface hydrophobicity, slight loss of the secondary structure (circular dichroism), and substantial dissociation of disulfide-linked basic and acidic 11S subunits. The findings suggested that 11S globulins of soy protein isolate (SPI) were more responsive to pH-shifting treatments than were 7S globulins, and the resulting emulsifying activity enhancements of 11S, in parallel with that of SPI, were indicative of its determinant role in the overall emulsifying properties of pH-shifting-treated SPI.

Original languageEnglish
Pages (from-to)C293-C302
JournalJournal of Food Science
Volume76
Issue number2
DOIs
StatePublished - Mar 2011

Keywords

  • Emulsifying property
  • Glycinin
  • PH-shifting
  • Soy protein
  • β-conglycinin

ASJC Scopus subject areas

  • Food Science

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