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Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China
The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02–76.63℃ and 91.94–94.25℃). Small-se...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10154771/ https://www.ncbi.nlm.nih.gov/pubmed/37151211 http://dx.doi.org/10.1016/j.fochx.2023.100689 |
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author | Dang, Yueyi Ren, Jing Guo, Ying Yang, Qinghua Liang, Jibao Li, Rui Zhang, Rui Yang, Pu Gao, Xiaoli Du, Shuang-kui |
author_facet | Dang, Yueyi Ren, Jing Guo, Ying Yang, Qinghua Liang, Jibao Li, Rui Zhang, Rui Yang, Pu Gao, Xiaoli Du, Shuang-kui |
author_sort | Dang, Yueyi |
collection | PubMed |
description | The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02–76.63℃ and 91.94–94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90–33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89–20.72%) structure. SYSPI had higher fluorescence intensity (839.10–847.80) than SBSPI (482.70–565.10). SBSPI exhibited higher surface hydrophobicity (939.51–1252.75) and water absorption capacity (8.07–8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46–560.23 g/100 g soybean) and was brighter (L*, 74.61–77.48) and more yellowish (b*, 14.83–14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure. |
format | Online Article Text |
id | pubmed-10154771 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-101547712023-05-04 Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China Dang, Yueyi Ren, Jing Guo, Ying Yang, Qinghua Liang, Jibao Li, Rui Zhang, Rui Yang, Pu Gao, Xiaoli Du, Shuang-kui Food Chem X Research Article The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02–76.63℃ and 91.94–94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90–33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89–20.72%) structure. SYSPI had higher fluorescence intensity (839.10–847.80) than SBSPI (482.70–565.10). SBSPI exhibited higher surface hydrophobicity (939.51–1252.75) and water absorption capacity (8.07–8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46–560.23 g/100 g soybean) and was brighter (L*, 74.61–77.48) and more yellowish (b*, 14.83–14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure. Elsevier 2023-04-25 /pmc/articles/PMC10154771/ /pubmed/37151211 http://dx.doi.org/10.1016/j.fochx.2023.100689 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Dang, Yueyi Ren, Jing Guo, Ying Yang, Qinghua Liang, Jibao Li, Rui Zhang, Rui Yang, Pu Gao, Xiaoli Du, Shuang-kui Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title | Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title_full | Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title_fullStr | Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title_full_unstemmed | Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title_short | Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China |
title_sort | structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the loess plateau of china |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10154771/ https://www.ncbi.nlm.nih.gov/pubmed/37151211 http://dx.doi.org/10.1016/j.fochx.2023.100689 |
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