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Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

This study investigated the mechanism of instability of soy protein isolate (SPI) as influenced by thermal aggregation during SPI preparation. Samples with different degrees of aggregation but similar protein solubility were prepared by heating native SPI (5 % w/v) at 80 or 90 °C for different times before spray-drying. The samples were then stored at 37 °C for up to 12 weeks and analyzed periodically by atomic force microscopy, gel permeation chromatography, and SDS–PAGE. All SPI samples underwent remarkable protein solubility decreases during the first 8 weeks of storage. The rates of solubility loss were positively correlated with the amounts and/or sizes of soluble aggregates contained in the initial samples (time zero), suggesting their nucleation and activation effects. Solubility tests in SDS–urea solutions and disulfide analysis indicated that non-covalent interactions were the main driving forces for protein storage instability. Conversely, disulfide bonds and protein carbonyls were abundant in soluble aggregates, and their content increased markedly during storage. This effect suggested that covalent linkages acted as blockers for hydrophobic aggregation.

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Acknowledgments

This project was supported by the National Natural Science Foundation of China (NSFC) (31271946), National “Twelfth Five-Year” Plan for Science & Technology Support (2012BAD37B01), 863 Program (2013AA102200), the Research and Innovation Project for College Graduates of Jiangsu Province (1026010241111090), and the Fundamental Research Funds for the Central Universities (JUDCF10035).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, and School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, China

    Feng-Xian Guo, Youling L. Xiong, Fang Qin, Hua-Jun Jian, Xiao-Lin Huang & Jie Chen

  2. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, 40546, USA

    Youling L. Xiong

  3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Jie Chen

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  1. Feng-Xian Guo
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  2. Youling L. Xiong
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  3. Fang Qin
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  4. Hua-Jun Jian
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  5. Xiao-Lin Huang
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Correspondence to Jie Chen.

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Guo, FX., Xiong, Y.L., Qin, F. et al. Examination of the Causes of Instability of Soy Protein Isolate During Storage Through Probing of the Heat-Induced Aggregation. J Am Oil Chem Soc 92, 1075–1084 (2015). https://doi.org/10.1007/s11746-015-2684-6

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  • DOI: https://doi.org/10.1007/s11746-015-2684-6

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