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Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion

1
College of Food Science & Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin 150030, China
2
National Research Center of Soybean Engineering and Technology, Harbin 150030, China
3
Harbin Institute of Food Industry, Harbin 150030, China
*
Authors to whom correspondence should be addressed.
Molecules 2018, 23(12), 3265; https://doi.org/10.3390/molecules23123265
Received: 13 November 2018 / Revised: 30 November 2018 / Accepted: 8 December 2018 / Published: 10 December 2018
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Abstract

The soy protein isolates (SPI) extracted from different extruded full-fat soybean flakes (FFSF), and their conformational and functional properties were characterized. Overall, the free thiol (SH) content of SPI increased when the extrusion temperature was below 80 °C and decreased at higher temperatures. Soy glycinin (11S) showed higher stability than β-conglycinin (7S) during extrusion. Results also indicated that the increase in some hydrophobic groups was due to the movement of hydrophobic groups from the interior to the surface of the SPI molecules at extrusion temperatures from 60 to 80 °C. However, the aggregation of SPI molecules occurred at extrusion temperatures of 90 and 100 °C, with decreasing levels of hydrophobic groups. The extrusion temperature negatively affected the emulsifying activity index (EAI); on the other side, it positively affected the emulsifying stability index (ESI), compared to unextruded SPI. View Full-Text
Keywords: full-fat soybean flakes; low-temperature extrusion; soy protein isolates; conformational properties; functional changes full-fat soybean flakes; low-temperature extrusion; soy protein isolates; conformational properties; functional changes
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Ma, W.; Xie, F.; Zhang, S.; Wang, H.; Hu, M.; Sun, Y.; Zhong, M.; Zhu, J.; Qi, B.; Li, Y. Characterizing the Structural and Functional Properties of Soybean Protein Extracted from Full-Fat Soybean Flakes after Low-Temperature Dry Extrusion. Molecules 2018, 23, 3265.

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