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

Download

index.pdf

Date

2019

Author

Beylikçi, Sermet Can

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

218
views

193
downloads

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.

Subject Keywords

Rare Sugar., Glycation, Rare Sugar, Soy Protein, Characterization, Solubility.

URI

http://etd.lib.metu.edu.tr/upload/12624774/index.pdf
https://hdl.handle.net/11511/44737

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Microwave glycation of soy protein isolate Namlı, Serap; Öztop, Halil Mecit; Department of Food Engineering (2019) Soy protein is used as a functional ingredient in the food industry since it has good functional properties like gelling, emulsifying, water and oil holding capacity. It contains all the essential amino acids, lowers the cholesterol, and the risk of cardiovascular disease. Therefore, the improvement of the functional properties of soy protein is an important issue for food science and industry. Glycation is known as the non-enzymatic reaction between the carbonyl group of sugars and the free amino group of ...
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination Baştürk, Bilge; Öztop, Halil Mecit; Özvural, Emin Burçin; Department of Food Engineering (2021-9-09) Meat contains valuable nutrients, exceptionally high-quality proteins that include all essential amino acids and vitamins and minerals for the human diet. Meat is mostly tenderized to make it more tasteful and palatable. The effects of tenderization on the physical, chemical, and microbiological changes in meat have been investigated in many studies. In this study, acetic acid, citric acid, lactic acid solutions, and a commercial meat tenderization solution were used to tenderize the red and white meat (bee...
Utilization of wheat bran fiber in crackers Şahin, Ezgi; Mert, Behiç; Department of Food Engineering (2011) Dietary fiber is a component in the structure of plants which is an important aspect of diet and nutrition. The demand of fiber has increased significantly, as consumers recognize its health benefits such as reduction of risk of colon cancer, cholesterol lowering affect, regulating blood glucose levels and low calorie intake. Therefore food manufacturers pay more attention to develop new products containing high fiber content. Of all the categories of food products, bakery products are the most common fiber...
Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal Ozturk, Oguz Kaan; Mert, Behiç (2019-03-01) This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500-1250 bar and 25 degrees C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal and their effects on emulsifying properties were investiga...
The effects of microfluidization on rheological and textural properties of gluten-free corn breads OZTURK, Oguz Kaan; Mert, Behiç (2018-03-01) This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free ...

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.