|
KMID : 1134820160450091285
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 9 p.1285 ~ p.1292
|
|
|
Effects of pH, Electrolyte Concentrations, and Alginate Molecular Weights on Surface Hydrophobicity of Soy Protein Isolates
|
|
Lim Yeong-Seon
You Byeong-Jin
|
|
|
Abstract
|
|
|
|
Changes in surface hydrophobicity of soy protein isolate (SPI), which plays an important role in the functional characteristics of protein, were measured according to various SPI concentrations, pH levels, electrolytes concentrations, and alginate molecular weights by using 1-anilino-8-naphthalene sulfonic acid as a fluorescent probe. SPI surface hydrophobicity decreased as SPI concentrations increased. SPI surface hydrophobicity reached a maximum at pH 7.0. SPI surface hydrophobicity rapidly increased as the NaCl concentration of SPI solution increased up to 100 mM, and showed no large increases above 100 mM. However, SPI surface hydrophobicity radically decreased until the CaCl2 concentration reached 50 mM and revealed no large variations above 50 mM. A similar trend was exhibited in the case of MgCl2. As both the concentration and molecular weight of sodium alginate increased, SPI surface hydrophobicity decreased. The increasing rate of SPI surface hydrophobicity decreased as the molecular weight of sodium alginate increased.
|
|
|
KEYWORD
|
|
|
protein surface hydrophobicity, soy protein isolate (SPI), alginates, 1-anilino-8-naphthalene sulfonic acid, electrolytes
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|