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Molecules 2017, 22(6), 1022;

Complex Coacervation of Soy Proteins, Isoflavones and Chitosan

Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, Taipei 24205, Taiwan
Department of Food Science, Fu Jen Catholic University, Taipei 24205, Taiwan
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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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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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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