Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties.
The objective of this work was to investigate the role played by the protein fraction of soy soluble polysaccharide (SSPS) during its adsorption at oil/water interfaces. SSPS was separated in a high (HMF; 310 kDa) and low (LMF; 20 kDa) molecular weight fraction by gel filtration. SSPS/HMF consisted of 91.6% carbohydrate and 2.2% protein and showed better emulsifying properties than those of the whole SSPS, whereas SSPS/LMF seemed to affect negatively the adsorption behavior of SSPS. SDS-PAGE of the protein fraction obtained from SSPS/HMF showed a molecular mass of 50 kDa, was composed predominantly of proline (23.1%) and glutamic acid (15.2%), and still contained 8.8% of neutral sugar and 5.3% of uronic acid. Results indicated that not all of the protein material present in SSPS contributes to SSPS functionality but that only the material associated with HMF aids in the adsorption of SSPS onto oil/water interfaces.
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1. anakamur@uoguelph.ca
Akihiro
A
Nakamura
Ryuji
R
Yoshida
Hirokazu
H
Maeda
Hitoshi
H
Furuta
Milena
M
Corredig
D000327:Adsorption; D002241:Carbohydrates / Q000032:analysis / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D045703:Emulsifying Agents / Q000737:chemistry*; D018698:Glutamic Acid / Q000032:analysis; D008970:Molecular Weight; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry*; D011096:Polygalacturonase / Q000378:metabolism; D011134:Polysaccharides / Q000737:chemistry*; D011392:Proline / Q000032:analysis; D012995:Solubility; D013025:Glycine max / Q000737:chemistry*; D014357:Trypsin / Q000378:metabolism
D002241:Carbohydrates; D045703:Emulsifying Agents; D010940:Plant Proteins; D011134:Polysaccharides; D018698:Glutamic Acid; D011392:Proline; D011096:Polygalacturonase; D014357:Trypsin