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2010•Science and Technology of Food IndustryRequires access

Effect of succinic anhydride and acetic anhydride on the structure of soybean protein

XU Cai-hong

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Abstract

Objective:The effect of chemical modification on the structure of soybean protein isolate(SPI) was studied.Methods:SDS-PAGE and DSC were used to observe the dissociation of subunit proteins and the heat stability of acylated SPI respectively.Results:DSC profile showed that succinylation significantly improved the heat stability of SPI,while the acetylation had no significant change.SDS-PAGE profile showed that 7S globulin and most of the acid subunits of 11S globulin disappeared due to acylation.It was also indicated a cooperative process leading to a sudden unfolding of the dissociated subunits at a certain critical level of succinylation.Conclusion:The experiment results showing the changes in the structure properties of acylated SPI could help to elucidate the changes in its functional properties due to acylation.

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What this paper is about

Objective:The effect of chemical modification on the structure of soybean protein isolate(SPI) was studied.Methods:SDS-PAGE and DSC were used to observe the dissociation of subunit proteins and the heat stability of acylated SPI respectively.Results:DSC profile showed that succinylation significantly improved the heat stability of SPI,while the acetylation had no significant change.SDS-PAGE profile showed that 7S globulin and most of the acid subunits of 11S globulin disappeared due to acylation.It was also indicated a cooperative process leading to a sudden unfolding of the dissociated subunits at a certain critical level of succinylation.Conclusion:The experiment results showing the changes in the structure properties of acylated SPI could help to elucidate the changes in its functional properties due to acylation.

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Available abstract

Objective:The effect of chemical modification on the structure of soybean protein isolate(SPI) was studied.Methods:SDS-PAGE and DSC were used to observe the dissociation of subunit proteins and the heat stability of acylated SPI respectively.Results:DSC profile showed that succinylation significantly improved the heat stability of SPI,while the acetylation had no significant change.SDS-PAGE profile showed that 7S globulin and most of the acid subunits of 11S globulin disappeared due to acylation.It was also indicated a cooperative process leading to a sudden unfolding of the dissociated subunits at a certain critical level of succinylation.Conclusion:The experiment results showing the changes in the structure properties of acylated SPI could help to elucidate the changes in its functional properties due to acylation.

Key concepts: Succinylation, Succinic anhydride, Acylation, Acetic anhydride, Chemistry, Protein subunit, Acetylation, Dissociation (chemistry)

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