Elucidation of soybean lipophilic protein(SLP)structural characteristics and functional properties would enhance its application.This study aimed to optimize the extraction and investigate the structural properties of...Elucidation of soybean lipophilic protein(SLP)structural characteristics and functional properties would enhance its application.This study aimed to optimize the extraction and investigate the structural properties of SLP extracted from soybean meal with high oil concentration.Additionally,soybean lipophilic protein was compared to extracted SPI,11S and 7S to promote its potential utilization.The results revealed that,under the optimal conditions defined using the response surface methodology,the yield of soybean lipophilic protein was(11.8%).Meanwhile,compared with other soybean proteins,SLP showed the highest phospholipids concentration(12.1%).Moreover,structural analyses showed that SLP had higherα-helix andβ-sheet contents,a more compact tertiary conformation,and better thermal stability than SPI,11S,and 7S.Soybean lipophilic protein also showed a high fat-holding capacity,good foaming,and emulsifying properties but low protein solubility and viscosity.The results suggested that soybean lipophilic protein can be used in various food and nutraceutical formulations.展开更多
基金supported by the Key Project of the Natural Science Foundation of Heilongjiang Province(No.ZD2019C005)the National Science and Technology Major Project of the Ministry of Science and Technology of China(No.2016YFD0400402).
文摘Elucidation of soybean lipophilic protein(SLP)structural characteristics and functional properties would enhance its application.This study aimed to optimize the extraction and investigate the structural properties of SLP extracted from soybean meal with high oil concentration.Additionally,soybean lipophilic protein was compared to extracted SPI,11S and 7S to promote its potential utilization.The results revealed that,under the optimal conditions defined using the response surface methodology,the yield of soybean lipophilic protein was(11.8%).Meanwhile,compared with other soybean proteins,SLP showed the highest phospholipids concentration(12.1%).Moreover,structural analyses showed that SLP had higherα-helix andβ-sheet contents,a more compact tertiary conformation,and better thermal stability than SPI,11S,and 7S.Soybean lipophilic protein also showed a high fat-holding capacity,good foaming,and emulsifying properties but low protein solubility and viscosity.The results suggested that soybean lipophilic protein can be used in various food and nutraceutical formulations.
