Asymmetrical flow field-flow fractionation combined with electrophoresis: A new approach for studying thermal aggregation behavior of soy protein isolate. (October 2021)
- Record Type:
- Journal Article
- Title:
- Asymmetrical flow field-flow fractionation combined with electrophoresis: A new approach for studying thermal aggregation behavior of soy protein isolate. (October 2021)
- Main Title:
- Asymmetrical flow field-flow fractionation combined with electrophoresis: A new approach for studying thermal aggregation behavior of soy protein isolate
- Authors:
- Wang, Wei
Zhang, Juhua
Zhang, Xirui
Guo, Yuxi
Shi, Jianhong
Shen, Shigang
Han, Dandan
Dou, Haiyang - Abstract:
- Abstract: The thermal aggregation behavior of soy protein isolate (SPI) has a significant impact on the functional and nutritional properties of soy protein based-food. In this study, the capability of asymmetrical flow field-flow fractionation (AF4) combined with sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE) for monitoring the thermal aggregation behavior of SPIs in situ was evaluated. The effects of heating temperature and time, protein concentration, ionic strength and type of salt on the thermal aggregation behavior of SPIs were investigated. Two types of SPIs subunits aggregates with different sizes and compositions in this work were observed, which mainly owes to the utilization of open channel in AF4 as well as SDS-PAGE. Furthermore, the results suggested that larger SPIs aggregates can dissociate, rearrange, and aggregate to form the smaller ones at a long heating time. Zeta potential and turbidity results revealed that higher ionic strength promotes the formation of larger SPIs aggregates. AF4 combined with SDS-PAGE was proved to be a powerful tool for studying the thermal aggregation behavior of SPIs. Highlights: The thermal aggregation behavior of soy protein isolate (SPIs) was investigated. Asymmetrical flow field-flow fractionation was employed for the separation of SPIs. SDS-PGAE was applied for the analysis of AF4 fraction of SPIs treated by heating. Two types of SPI subunits aggregates were observed under the heat conditions used.
- Is Part Of:
- Food hydrocolloids. Volume 119(2021)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 119(2021)
- Issue Display:
- Volume 119, Issue 2021 (2021)
- Year:
- 2021
- Volume:
- 119
- Issue:
- 2021
- Issue Sort Value:
- 2021-0119-2021-0000
- Page Start:
- Page End:
- Publication Date:
- 2021-10
- Subjects:
- Soy protein isolate -- Aggregation -- Asymmetrical flow field-flow fractionation -- SDS-PAGE
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2021.106857 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 17222.xml