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Cited by 28Proteins in Food SystemsFood composition and propertiesProtein Structure and Dynamics

The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.

Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions

Open access
Tay, Sok Li, Kasapis, Stefan, Perera, Conrad O., Barlow, Philip J.·2006·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf060387a
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Abstract

The purpose of this investigation is to develop a better understanding of the structure-function relationship of the 2S fraction of soy protein that has not been considered in earnest by the research community. Defatted soy flour was used to extract the three major fractions of the protein (2S, 7S, and 11S). It was found that 2S exhibits better foaming and emulsification properties than the other two molecular fractions. Work was extended to structural properties, which were monitored using spectrophotometry, atomic force microscopy, scanning electron microscopy, small-deformation dynamic oscillation on shear, and large-deformation compression testing. An experimental protocol utilizing glucono-delta-lactone (GDL), GDL with N-ethylmaleimide, or GDL with urea was capable of identifying the nature of molecular interactions responsible for gelation. Surprisingly, it was found that in the initial stages of structure formation, 2S fared better than 7S, with 11S exhibiting the highest rates of aggregation. Given time, however, 7S produced a firmer network with a better water-holding capacity than that of 2S. Non-covalent interactions, as opposed to disulfide bridging, were found to be largely responsible for the changing functionality of the molecular fractions throughout the experimentation from the formation of a vestigial structure to that of a mature gel.

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Crossref · 10.1021/jf060387a

Cites

24 of 24 references verified0 citation errors · 0 not checkable

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Citations

Cites

Show all 24 references

Research works printed but not linked: 20

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Cited by

Metadata

Authors
Tay, S. L., Kasapis, S., Perera, C. O., & Barlow, P. J.
Affiliations
National University of Singapore (SG)
ORCID
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2006-07-08
Volume
54
Issue
16
Pages
6046-6053
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf060387a
OpenAlex
W1964889438
Cited by
28
References
24
Citations by year
2026: 2 · 2025: 2 · 2023: 3 · 2022: 4 · 2021: 1 · 2020: 2 · 2019: 1 · 2018: 1 · 2015: 1
FWCI
3.66
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
  • RMIT Research Repository (RMIT University Library) (submittedVersion)
  • National University of Singapore (submittedVersion)
  • Figshare (submittedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Structure and Dynamics
Keywords
structure-function relationship, foaming properties, emulsifying properties, protein gelation, protein aggregation, water holding capacity, non-covalent interactions, disulfide bonds, defatted soy flour, glucono-δ-lactone
MeSH terms
Chemistry, Physical, Gels, Hydrogen-Ion Concentration, Microscopy, Electron, Scanning, Structure-Activity Relationship, Time Factors, Soybean Proteins, Emulsifying Agents, Chemical Phenomena

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.