Research progress on physicochemical properties and modification of soybean 7S and 11S globulins

  • ZHANG Qi ,
  • WU Haibo ,
  • YAN Wenwen ,
  • PANG Tingcai ,
  • FU Man
Expand
  • 1(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
    2(College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China)

Received date: 2021-12-14

  Revised date: 2022-01-07

  Online published: 2022-05-26

Abstract

β-glucoglobulin (7S) and globulin (11S) are the main components of soybean storage protein. Due to the difference in amino acid composition and structure, their functional properties are different. However, their interaction has an important influence on the soybean protein. This article systematically expounds the research progress of 7S and 11S globulin in physicochemical property and modification in order to provide a reference for the efficient utilization and further in-depth study of 7S and 11S globulin.

Cite this article

ZHANG Qi , WU Haibo , YAN Wenwen , PANG Tingcai , FU Man . Research progress on physicochemical properties and modification of soybean 7S and 11S globulins[J]. Food and Fermentation Industries, 2022 , 48(9) : 324 -335 . DOI: 10.13995/j.cnki.11-1802/ts.030359

References

[1] ESTELL M, HUGHES J, GRAFENAUER S.Plant protein and plant-based meat alternatives:Consumer and nutrition professional attitudes and perceptions[J].Sustainability, 2021, 13(3):1478.
[2] CHEN Z L, FRANCO O H, LAMBALLAIS S, et al.Associations of specific dietary protein with longitudinal insulin resistance, prediabetes and type 2 diabetes:The Rotterdam Study[J].Clinical Nutrition, 2020, 39(1):242-249.
[3] 任红玉, 李昊阳, 陈海燕, 等.稀土镧和铈对大豆蛋白质含量和氨基酸组成的影响及营养评价[J].食品科学, 2019, 40(6):9-15.
REN H Y, LI H Y, CHEN H Y, et al.Effects of foliar application of lanthanum and cerium on protein content and amino acid composition of soybeans and nutritional evaluation[J].Food Science, 2019, 40(6):9-15.
[4] SUI X N, ZHANG T Y, JIANG L Z.Soy protein:Molecular structure revisited and recent advances in processing technologies[J].Annual Review of Food Science and Technology, 2021, 12:119-147.
[5] JOHN H, CHANDRA P, GIRI S K, et al.Effect of processing methods on 11S/7S protein and nitrogen solubility index of soy protein isolate[J].Journal of the Institution of Engineers (India):Series A, 2021, 102(4):989-994.
[6] TANG C H.Emulsifying properties of soy proteins:A critical review with emphasis on the role of conformational flexibility[J].Critical Reviews in Food Science and Nutrition, 2017, 57(12):2 636-2 679.
[7] ZHU Y, FU S Y, WU C L, et al.The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties[J].Food Hydrocolloids, 2020, 103:105709.
[8] PAVLICEVIC M Z, TOMIC M D, DJONLAGIC J A, et al.Evaluation of variation in protein composition on solubility, emulsifying and gelling properties of soybean genotypes synthesizing β′ subunit[J].Journal of the American Oil Chemists’ Society, 2018, 95(2):123-134.
[9] 吴海波, 张麒, 邱硕, 等.均质/加热条件下组分缺失型原料豆乳理化特性研究[J].农业机械学报, 2021, 52(8):374-385.
WU H B, ZHANG Q, QIU S, et al.Physicochemical properties of soymilk prepared from component deficient soybean under homogenization or heating conditions[J].Transactions of the Chinese Society for Agricultural Machinery, 2021, 52(8):374-385.
[10] CHEN Y M, ONO T.Protein particle and soluble protein structure in prepared soymilk[J].Food Hydrocolloids, 2014, 39:120-126.
[11] GUO J, YANG X Q, HE X T, et al.Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0[J].Journal of Agricultural and Food Chemistry, 2012, 60(14):3 782-3 791.
[12] 刘红, 康玉凡.pH对大豆7S、11S球蛋白功能特性影响[J].粮食与油脂, 2013, 26(8):17-20.
LIU H, KANG Y F.Effect of pH on functional properties of 7S, 11S globulin in soybean[J].Cereals & Oils, 2013, 26(8):17-20.
[13] 陈卓. 超滤—渗滤技术制备饮料专用大豆蛋白的研究[D].广州:华南理工大学, 2014.
CHEN Z.The preparation of soy protein for drinks by diafiltration-ultrafiltration technology[D].Guangzhou:South China University of Technology, 2014.
[14] 齐宝坤, 江连洲, 王欢, 等.离子强度对大豆11S球蛋白表面疏水性及结构的影响[J].食品科学, 2018, 39(8):39-44.
QI B K, JIANG L Z, WANG H, et al.Effect of ionic strength on surface hydrophobicity and structure of 11S glycinin[J].Food Science, 2018, 39(8):39-44.
[15] 刘军, 马春芳, 闫龙, 等.大豆原料对分离蛋白加工及功能特性的影响[J].大豆科技, 2019(6):4-10.
LIU J, MA C F, YAN L, et al.Effects of soybean raw materials on processing and functional characteristics in soybean protein isolate[J].Soybean Science & Technology, 2019(6):4-10.
[16] 陈硕, 唐传核.不同比例球蛋白组成对大豆蛋白溶液乳化性与界面特性的影响[J].现代食品科技, 2016, 32(9):62-68.
CHEN S, TANG C H.Effect of varying β-conglycinin/glycinin ratios on the emulsifying and interfacial properties of soybean proteins[J].Modern Food Science and Technology, 2016, 32(9):62-68.
[17] RIVAS H J, SHERMAN P.Soy and meat proteins as emulsion stabilizers.4.The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions[J].Colloids and Surfaces, 1984, 11(1-2):155-171.
[18] PERRECHIL F A, RAMOS V A, CUNHA R L.Synergistic functionality of soybean 7S and 11S fractions in oil-in-water emulsions:Effect of protein heat treatment[J].International Journal of Food Properties, 2015, 18(11):2 593-2 602.
[19] XU J, MUKHERJEE D, CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry, 2018, 240:1 005-1 013.
[20] TIAN Y, TAHA A, ZHANG P P, et al.Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin[J].Food Hydrocolloids, 2021, 118:106784.
[21] 蔡燕萍, 游寅寅, 刘建华, 等.大豆蛋白凝胶性及其改良方法的研究进展[J].食品与发酵工业, 2021, 47(15):298-306.
CAI Y P, YOU Y Y, LIU J H, et al.Research progress on gelation of soybean protein and its improvement methods[J].Food and Fermentation Industries, 2021, 47(15):298-306.
[22] BRIDGMAN P W.The coagulation of albumen by pressure[J].Journal of Biological Chemistry, 1914, 19(4):511-512.
[23] NAKAMURA T, UTSUMI S, MORI T.Interactions during heat-induced gelation in a mixed system of soybean 7S and 11S globulins[J].Agricultural and Biological Chemistry, 1986, 50(10):2 429-2 435.
[24] TANG C H.Nanostructures of soy proteins for encapsulation of food bioactive ingredients[M]//Biopolymer Nanostructures for Food Encapsulation Purposes.Amsterdam:Elsevier, 2019:247-285.
[25] ZHOU Y P, LI X F, HUA Y F, et al.The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts[J].LWT, 2019, 115:108431.
[26] ZHENG L, WANG Z J, KONG Y, et al.Different commercial soy protein isolates and the characteristics of Chiba tofu[J].Food Hydrocolloids, 2021, 110:106115.
[27] 冯芳, 刘文豪, 陈志刚.大豆7S、11S蛋白的结构与热致凝胶特性的分析[J].食品科学, 2020, 41(2):58-64.
FENG F, LIU W H, CHEN Z G.Structure and heat-induced gelation properties of soybean 7S and 11S proteins[J].Food Science, 2020, 41(2):58-64.
[28] NISHINARI K, FANG Y, GUO S, et al.Soy proteins:A review on composition, aggregation and emulsification[J].Food Hydrocolloids, 2014, 39:301-318.
[29] YANG Y X, WANG Q M, TANG Y W, et al.Effects of ionic strength and (-)-epigallocatechin gallate on physicochemical characteristics of soybean 11S and 7S proteins[J].Food Hydrocolloids, 2021, 119:106836.
[30] WOUTERS A G B, FIERENS E, ROMBOUTS I, et al.Exploring the relationship between structural and air-water interfacial properties of wheat (Triticum aestivum L.) gluten hydrolysates in a food system relevant pH range[J].Journal of Agricultural and Food Chemistry, 2017, 65(6):1 263-1 271.
[31] SIRISON J, ISHII T, MATSUMIYA K, et al.Comparison of surface and foaming properties of soy lipophilic protein with those of glycinin and β-conglycinin[J].Food Hydrocolloids, 2021, 112:106345.
[32] RUÍZ-HENESTROSA V P, SÁNCHEZ C C, ESCOBAR M D M Y, et al.Interfacial and foaming characteristics of soy globulins as a function of pH and ionic strength[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2007, 309(1-3):202-215.
[33] RANI S, KUMAR R.A review on material and antimicrobial properties of soy protein isolate film[J].Journal of Polymers and the Environment, 2019, 27(8):1 613-1 628.
[34] 蓝伟杰, 林莹, 康庆, 等.原料组分与工艺条件对腐竹品质的影响[J].食品科学, 2020, 41(16):252-258.
LAN W J, LIN Y, KANG Q, et al.Effects of raw material composition and processing conditions on quality of Yuba[J].Food Science, 2020, 41(16):252-258.
[35] WEI Y X, HUANG Z E, YU Z L, et al.Preparation and properties of fractionated soybean protein isolate films[J].Materials (Basel, Switzerland), 2021, 14(18):5436.
[36] LI Y P, SUKMANOV V О, MA H J.The effect of high pressure on soy protein functional features:A review[J].Journal of Chemistry and Technologies, 2021, 29(1):77-91.
[37] 田然, 冯俊然, 隋晓楠, 等.高强度超声处理对大豆7S和11S球蛋白结构和理化性质的影响[J].食品工业科技, 2022,43(5):87-97.
TIAN R, FENG J R, SUI X N, et al.Effect of high intensity ultrasound on the conformational and physicochemical properties of soy 7S and 11S globulin[J].Science and Technology of Food Industry,2022,43(5):87-97.
[38] KANG Z L, BAI R, LU F, et al.Effects of high pressure homogenization on the solubility, foaming, and gel properties of soy 11S globulin[J].Food Hydrocolloids, 2022, 124:107261.
[39] 解长远, 王中江, 郭增旺, 等.射流空化对大豆11S球蛋白结构和功能特性的影响[J].食品科学, 2020, 41(9):57-65.
XIE C Y, WANG Z J, GUO Z W, et al.Effect of jet cavitation on the structure and functional properties of soybean 11S globulin[J].Food Science, 2020, 41(9):57-65.
[40] GUO J, YANG X Q, GU W, et al.Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate[J].International Journal of Food Science & Technology, 2012, 47(4):665-673.
[41] WAN Z L, WANG L Y, WANG J M, et al.Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside[J].Journal of Agricultural and Food Chemistry, 2014, 62(28):6 834-6 843.
[42] ZHU L J, XU Q Y, LIU X Y, et al.Oil-water interfacial behavior of soy β-conglycinin-soyasaponin mixtures and their effect on emulsion stability[J].Food Hydrocolloids, 2020, 101:105531.
[43] ZHU L J, XU Q Y, LIU X Y, et al.Soy glycinin-soyasaponin mixtures at oil-water interface:Interfacial behavior and O/W emulsion stability[J].Food Chemistry, 2020, 327:127062.
[44] ZHU L J, YIN P, XIE T Y, et al.Interaction between soyasaponin and soy β-conglycinin or glycinin:Air-water interfacial behavior and foaming property of their mixtures[J].Colloids and Surfaces B:Biointerfaces, 2020, 186:110707.
[45] YUAN Y, WAN Z L, YIN S W, et al.Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH:Relationship to mixed emulsion stability[J].Food Hydrocolloids, 2013, 31(1):85-93.
[46] XIANG N, LYU Y, NARSIMHAN G.Characterization of fish oil in water emulsion produced by layer by layer deposition of soy β-conglycinin and high methoxyl pectin[J].Food Hydrocolloids, 2016, 52:678-689.
[47] NICOLETTI TELIS V R.O/W emulsions stabilized by interactions between proteins and polysaccharides[M]//Encyclopedia of Food Chemistry.Amsterdam:Elsevier, 2019:494-498.
[48] KAN X H, CHEN G J, ZHOU W T, et al.Application of protein-polysaccharide Maillard conjugates as emulsifiers:Source, preparation and functional properties[J].Food Research International, 2021, 150:110740.
[49] 艾正文, 于鹏, 桂敏.糖基化反应对乳清蛋白功能特性影响的研究进展[J].食品科技, 2020, 45(10):248-252.
AI Z W, YU P, GUI M.Research progress on the effect of glycosylation on the functional properties of whey protein[J].Food Science and Technology, 2020, 45(10):248-252.
[50] 张波, 迟玉杰.β-伴大豆球蛋白糖基化改性对其乳化性影响的研究[J].食品工业科技, 2012, 33(23):85-89.
ZHANG B, CHI Y J.The effect of β-conglycinin glycosylation with xanthan gum on emulsifying properties[J].Science and Technology of Food Industry, 2012, 33(23):85-89.
[51] ZHANG J B, WU N N, YANG X Q, et al.Improvement of emulsifying properties of Maillard reaction products from β-conglycinin and dextran using controlled enzymatic hydrolysis[J].Food Hydrocolloids, 2012, 28(2):301-312.
[52] 田燕. 环境条件及糖基化对大豆7S蛋白油水界面性质影响及乳化机理研究[D].武汉:华中农业大学, 2021.
TIAN Y.The effects of environmental factors and glycation on the oil/water interfacial properties of 7S and investigations of emulsification mechanisim[D].Wuhan:Huazhong Agricultural University, 2021.
[53] 李冰, 迟玉杰, 鲍志杰, 等.大豆11S球蛋白-麦芽糖共价改性及其凝胶流变特性[J].食品与发酵工业, 2013, 39(7):39-43.
LI B, CHI Y J, BAO Z J, et al.The optimization of glycinin covalent modification technology and rheological properties of glycinin-maltose Maillard products[J].Food and Fermentation Industries, 2013, 39(7):39-43.
[54] 章鼎敏, 刘贵梅, 卢永翎, 等.大豆11S球蛋白糖基化有害交联产物的形成及抑制机理[J].食品科学, 2018, 39(7):7-13.
ZHANG D M, LIU G M, LU Y L, et al.Formation and inhibition mechanism of harmful cross-linked products generated from glycosylation of 11S globulin[J].Food Science, 2018, 39(7):7-13.
[55] PENG X Q, XU Y T, LIU T X, et al.Molecular mechanism for improving emulsification efficiency of soy glycinin by glycation with soy soluble polysaccharide[J].Journal of Agricultural and Food Chemistry, 2018, 66(46):12 316-12 326.
[56] JIANG J, WANG Q L, XIONG Y L.A pH shift approach to the improvement of interfacial properties of plant seed proteins[J].Current Opinion in Food Science, 2018, 19:50-56.
[57] 杨昱, 雷泽夏, 白靖文, 等.极端pH处理对大豆分离蛋白、β-伴大豆球蛋白、大豆球蛋白结构和功能特性的影响[J].中国食品学报, 2018, 18(7):306-313.
YANG Y, LEI Z X, BAI J W, et al.Effect of extreme pH treatment on the structure and functional properties of soybean protein, β-conglycinin and glycinin[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(7):306-313.
[58] TIAN Y, ZHANG Z, ZHANG P P, et al.The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities[J].Food Hydrocolloids, 2020, 108:105990.
[59] 范丽丽, 窦博鑫, 张晓琳, 等.大豆7S球蛋白的MTGase条件对其表面疏水性与功能特性、溶液性质的影响及相关性分析[J].食品工业科技, 2020, 41(5):52-57;62.
FAN L L, DOU B X, ZHANG X L, et al.Effect of MTGase conditions on surface hydrophobicity, functional properties and solution properties of soybean 7S globulin and correlation analysis of its indexes[J].Science and Technology of Food Industry, 2020, 41(5):52-57;62.
[60] 杨春华, 殷希文.11S球蛋白改性前后的结构表征[J].河南工业大学学报(自然科学版), 2016, 37(5):19-25.
YANG C H, YIN X W.Stuctural characterization of 11 s globulin before and after modification[J].Journal of Henan University of Technology (Natural Science Edition), 2016, 37(5):19-25.
[61] 段春红, 韩晓红, 阎贺静, 等.菠萝蛋白酶限制性酶解大豆7S球蛋白产物在猪肉肠中的应用[J].中国油脂, 2012, 37(4):48-51.
DUAN C H, HAN X H, YAN H J, et al.Application in pork sausage of soybean conglycinin hydrolysates obtained by limited proteolysis with Bromelain[J].China Oils and Fats, 2012, 37(4):48-51.
[62] LIU L L, ZENG J H, SUN B Y, et al.Ultrasound-assisted mild heating treatment improves the emulsifying properties of 11S globulins[J].Molecules (Basel, Switzerland), 2020, 25(4):875.
[63] 范丽丽. Na2SO3协同MTGase对大豆7S球蛋白功能特性及结构的影响[D].哈尔滨:哈尔滨商业大学, 2020.
FAN L L.Effects of Na2SO3 and MTGase on functional properties and structure of soybean 7S globulin[D].Harbin:Harbin University of Commerce, 2020.
Outlines

/