Extraction,conformation characteristics and functional properties of soybean lipophilic proteins  

作　　者：Xiuqing Zhu Jianhua Zeng Bingyu Sun Joe M.Regenstein Jinlong Zhao Linlin Liu Yanguo Shi Yuyang Huang 

机构地区：[1]Key Laboratory of Food Science and Engineering of Heilongjiang Province,College of Food Engineering,Harbin University of Commerce,Daoli District,Harbin,150076,Heilongjiang Province,PR China [2]College of Food Science and Engineering,Ocean University of China,Qingdao,266003,Shandong Province,PR China [3]Department of Food Science,Cornell University,Ithaca,NY,14853-7201,USA

出　　处：《Food Bioscience》2022年第5期533-542,共10页食品生物科学（英文）

基　　金：supported by the Key Project of the Natural Science Foundation of Heilongjiang Province(No.ZD2019C005);the National Science and Technology Major Project of the Ministry of Science and Technology of China(No.2016YFD0400402).

摘　　要：Elucidation of soybean lipophilic protein(SLP)structural characteristics and functional properties would enhance its application.This study aimed to optimize the extraction and investigate the structural properties of SLP extracted from soybean meal with high oil concentration.Additionally,soybean lipophilic protein was compared to extracted SPI,11S and 7S to promote its potential utilization.The results revealed that,under the optimal conditions defined using the response surface methodology,the yield of soybean lipophilic protein was(11.8%).Meanwhile,compared with other soybean proteins,SLP showed the highest phospholipids concentration(12.1%).Moreover,structural analyses showed that SLP had higherα-helix andβ-sheet contents,a more compact tertiary conformation,and better thermal stability than SPI,11S,and 7S.Soybean lipophilic protein also showed a high fat-holding capacity,good foaming,and emulsifying properties but low protein solubility and viscosity.The results suggested that soybean lipophilic protein can be used in various food and nutraceutical formulations.

关 键 词：Soybean lipophilic protein Soybean protein Foaming properties EMULSIFIER Fat-holding capacity 

分 类 号：TS201.2[轻工技术与工程—食品科学]