This study compared the structural and functional properties of a soybean 7S-enriched β-conglycinin fraction treated with chlorogenic acid (CA) or isochlorogenic acid C (IAC) under alkaline conditions. CA exhibited higher apparent binding efficiency than IAC, with maxima of 93.48 ± 1.23% and 62.95 ± 0.76%, respectively. Compared with CA-treated samples, IAC-treated samples showed greater increases in α-helix content and decreases in β-sheet content, generally smaller particles, more negative ζ-potentials, and higher emulsifying indices, radical-scavenging activities, and thermal transition temperatures. At a protein-to-polyphenol mass ratio of 5:1, solubility reached 76.45 ± 9.37% with IAC and 67.32 ± 7.84% with CA, while DPPH radical-scavenging activity reached 76.42 ± 8.63% with IAC. Higher apparent binding efficiency did not consistently correspond to better functional performance. These findings inform polyphenol selection for improving ingredient functionality in soy protein processing.
This study investigated the complexation of phytic acid (PA) with soybean β-conglycinin (7S) and glycinin (11S) and its effects on protein structure and digestibility. Complex formation was most pronounced near pH 3.0, accompanied by decreased solubility and enhanced aggregation. PA binding reduced β-sheet content from...
Yu-Jiao Zhang, Cheng-Xin Fei, Ruo-Jie Zhao et al.· International Journal of Bio...· 0 citations
This study examined how soybean variety influences peptide composition, antioxidant activities, and lipid oxidation inhibition in soy protein hydrolysates (SPH). Protein isolates from eight varieties (SP1-SP8) were hydrolyzed with Alcalase (2% E/S, 2 h), yielding degrees of hydrolysis of 9.68-12.22% and peptide concent...
Sukanya Poddar, Parvej Hasan Jon, Kaustav Majumder et al.· Food Chemistry· 0 citations
Semi-refined carrageenan (SRC) is a lower-processing alternative to refined carrageenan that retains part of the native seaweed matrix. This study characterized SRC extracted from Kappaphycus alvarezii using alkaline pretreatment followed by ultrasound-assisted extraction (UAE). Extraction temperature was varied from...
Supri Sarifah, Rovina Kobun· BIO Web of Conferences· 0 citations
Findings establish PBCP as a stable, seaweed-derived protein pigment for food applications by leveraging the oxidative reactivity differences of hydrogen peroxide to induced interactions between proteins and saccharides in the water-soluble protein.
Jong-Bong Lee, Min Jae Kim, Si Hwan Kim et al.· Food Chemistry: X· 0 citations
Phenolic acid glycosyl esters like glucogallins are promising antioxidants but are often limited by hydrolytically labile O-glycosidic linkages. Here, twelve C-α-glucogallin analogues were synthesized in six steps from commercial peracylated sugars by combining four monosaccharides with three plant-derived phenolic aci...
Xiao-Lin Zhang, Sheng-Hao Li, Xing-Chun Sun et al.· Food Chemistry· 0 citations
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