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Molecules 2017, 22(6), 1022; doi:10.3390/molecules22061022

Complex Coacervation of Soy Proteins, Isoflavones and Chitosan

1
Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 24205, Taiwan
2
Department of Food Science, Fu Jen Catholic University, Taipei 24205, Taiwan
3
Department of Food and Nutrition, Providence University, Shalu District, Taichung 43301, Taiwan
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 23 May 2017 / Revised: 9 June 2017 / Accepted: 14 June 2017 / Published: 20 June 2017
(This article belongs to the Special Issue Protein-Carbohydrate Interactions)
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Abstract

In this study, the chitosan-induced coacervation of soy protein-isoflavone complexes in soymilk was investigated. Most of the soymilk proteins, including β-conglycinin (7S), glycinin (11S), and isoflavones, were found to coacervate into the soymilk pellet fraction (SPF) following the addition of 0.5% chitosan. The total protein in the soymilk supernatant fraction (SSF) decreased from 18.1 ± 0.3 mg/mL to 1.6 ± 0.1 mg/mL, and the pH values decreased slightly, from 6.6 ± 0.0 to 6.0 ± 0.0. The results of SDS-PAGE revealed that the 7S α’, 7S α, 7S β, 11S A3, and 11S acidic subunits, as well as the 11S basic proteins in the SSF, decreased to 0.7 ± 0.5%, 0.2 ± 0.1%, 0.1 ± 0.0%, 0.2 ± 0.2%, 0.2 ± 0.2% and 0.3 ± 0.2%, respectively. We also found that isoflavones in the SSF, including daidzein, glycitein, and genistein, decreased to 9.6 ± 2.3%, 5.7 ± 0.9% and 5.9 ± 1.5%, respectively. HPLC analysis indicated that isoflavones mixed with soy proteins formed soy protein-isoflavone complexes and were precipitated into the SPF by 0.5% chitosan. View Full-Text
Keywords: β-conglycinin; glycinin; isoflavones; chitosan; coacevation β-conglycinin; glycinin; isoflavones; chitosan; coacevation
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MDPI and ACS Style

Hsiao, Y.-H.; Hsia, S.-Y.; Chan, Y.-C.; Hsieh, J.-F. Complex Coacervation of Soy Proteins, Isoflavones and Chitosan. Molecules 2017, 22, 1022.

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