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Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate.
Food Chem. 2018 Mar 01; 242:37-44.FC

Abstract

The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32°C. The protein concentrate obtained from grains stored at 32°C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content.

Authors+Show Affiliations

Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: vamgler@hotmail.com.Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: cristiano.d.f@hotmail.com.Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: jessicafh91@hotmail.com.Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: mauricio@labgraos.com.br.Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: eliasmc@uol.com.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29037703

Citation

Ziegler, Valmor, et al. "Effects of Moisture and Temperature During Grain Storage On the Functional Properties and Isoflavone Profile of Soy Protein Concentrate." Food Chemistry, vol. 242, 2018, pp. 37-44.
Ziegler V, Ferreira CD, Hoffmann JF, et al. Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. Food Chem. 2018;242:37-44.
Ziegler, V., Ferreira, C. D., Hoffmann, J. F., de Oliveira, M., & Elias, M. C. (2018). Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. Food Chemistry, 242, 37-44. https://doi.org/10.1016/j.foodchem.2017.09.034
Ziegler V, et al. Effects of Moisture and Temperature During Grain Storage On the Functional Properties and Isoflavone Profile of Soy Protein Concentrate. Food Chem. 2018 Mar 1;242:37-44. PubMed PMID: 29037703.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. AU - Ziegler,Valmor, AU - Ferreira,Cristiano Dietrich, AU - Hoffmann,Jéssica Fernanda, AU - de Oliveira,Maurício, AU - Elias,Moacir Cardoso, Y1 - 2017/09/08/ PY - 2017/06/09/received PY - 2017/09/01/revised PY - 2017/09/06/accepted PY - 2017/10/18/entrez PY - 2017/10/19/pubmed PY - 2018/8/7/medline KW - Functional properties KW - Isoflavones KW - Protein concentrate KW - Soybean KW - Storage SP - 37 EP - 44 JF - Food chemistry JO - Food Chem VL - 242 N2 - The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32°C. The protein concentrate obtained from grains stored at 32°C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29037703/Effects_of_moisture_and_temperature_during_grain_storage_on_the_functional_properties_and_isoflavone_profile_of_soy_protein_concentrate_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31489-9 DB - PRIME DP - Unbound Medicine ER -