Investigation of physico-chemical properties of soy proteins glycated with d-psicose

Beylikçi, Sermet Can
Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader variety of products. Although there are several other modification techniques, glycation has recently drawn attention because of the safety of the method. Glycation is the first step of non-enzymatic browning reactions, also known as the Maillard reaction, that starts with the conjugation of sugar and protein molecules through their carbonyl and free amino groups respectively. Functional properties of proteins are found to be enhanced significantly by glycation. Rare sugar is a generic name of a sugar group consisting of monosaccharides that is not widely found in nature. The rare sugar D-Psicose has been investigated previously by many researches and drawn attention as it has been found to improve some physical and chemical properties of proteins, such as solubility, gelling, foaming and emulsifying abilities by increased Maillard reaction rates. In this study, glycation of soy protein and its effect on the solubility of the proteins have been investigated. Three different parameters have been set as sugar type (Glucose, Fructose, D-Psicose), glycation pH (7, 10, 12) and protein-sugar ratio (1-0, 1-1, 2-1, 3-1, 5-1, 10-1). To explore the extent of the glycation and its effects on the solubility; degree of glycation (DoG), % reducing sugar (%RS) content, and free amino group (FAG) content experiments were performed. Results showed that each parameter had a significant effect (p<0.05) on the glycation of soy protein and, positive correlation was found between free amino group content and the solubility of the soy protein indicating that the glycation decreased the solubility of the soy protein under the present circumstances. Thus, it was concluded that glycation could not be offered as a modification strategy to improve the solubility of soy proteins.


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Citation Formats
S. C. Beylikçi, “Investigation of physico-chemical properties of soy proteins glycated with d-psicose,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.