Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 562760
Title Oxidative stability of soy proteins: From ground soybeans to structured products
Author(s) Duque-Estrada, Patrícia; Kyriakopoulou, Konstantina; Groot, Wouter de; Goot, Atze Jan van der; Berton-Carabin, Claire C.
Source Food Chemistry 318 (2020). - ISSN 0308-8146
DOI https://doi.org/10.1016/j.foodchem.2020.126499
Department(s) Food Process Engineering
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2020
Availibility Full text available from 2021-07-15
Keyword(s) Carbonylation - Lipid oxidation - Protein oxidation - Soy protein isolate - Thiols
Abstract

The production of soy protein-based foods requires multiple-step, intensive processing and storage of soy ingredients, which can increase the product's susceptibility to oxidation. Therefore, we investigated the oxidative stability of soy protein-based products subjected to different relevant conditions or treatments: over storage of soy flours, over fractionation to yield soy protein isolate (SPI), and over subsequent thermomechanical processing to yield a model structured product. Soy flours were stable to lipid and protein oxidation over 250 days storage in chilled or ambient conditions. The fractionation process applied to make SPI did not increase substantially protein carbonylation, but increased surface-exposed hydrophobicity and decreased free thiols, compared to the starting defatted flour. Subsequent processing of hydrated SPI powder at 140 °C further increased protein carbonylation to a high extent. Therefore, we conclude that soy flours can be stable over long storage times, but processing to yield structured foods products promote protein oxidation.

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