Complex Coacervation of Soy Proteins, Isoflavones and Chitosan
AbstractIn 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
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Hsiao, Y.-H.; Hsia, S.-Y.; Chan, Y.-C.; Hsieh, J.-F. Complex Coacervation of Soy Proteins, Isoflavones and Chitosan. Molecules 2017, 22, 1022.
Hsiao Y-H, Hsia S-Y, Chan Y-C, Hsieh J-F. Complex Coacervation of Soy Proteins, Isoflavones and Chitosan. Molecules. 2017; 22(6):1022.Chicago/Turabian Style
Hsiao, Yu-Hsuan; Hsia, Sheng-Yang; Chan, Yin-Ching; Hsieh, Jung-Feng. 2017. "Complex Coacervation of Soy Proteins, Isoflavones and Chitosan." Molecules 22, no. 6: 1022.
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