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Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk.

Hsiao YH, Yu CJ, Li WT, Hsieh JF - Sci Rep (2015)

Bottom Line: Isoflavones, including daidzein and genistein, were also coagulated into the SPF after the addition of 5 mM calcium chloride.The amounts of daidzein and genistein in the SSF decreased to 39.4 ± 1.6 and 11.8 ± 7.0%, respectively.HPLC analysis suggested that daidzein and genistein were bound with 7S and 11S proteins and then were coprecipitated into the SPF by 5 mM calcium chloride.

View Article: PubMed Central - PubMed

Affiliation: 1] Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan [2] Ph.D. Program in Nutrition &Food Science, Fu Jen Catholic University, Taipei 242, Taiwan.

ABSTRACT
The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophoresis analysis indicated that most of the 7S (α', α and β), 11S acidic (A1a, A1b, A2, A3 and A4) and 11S basic (B1a) proteins in the SSF were coagulated into the SPF after treatment with 5 mM calcium chloride. Isoflavones, including daidzein and genistein, were also coagulated into the SPF after the addition of 5 mM calcium chloride. The amounts of daidzein and genistein in the SSF decreased to 39.4 ± 1.6 and 11.8 ± 7.0%, respectively. HPLC analysis suggested that daidzein and genistein were bound with 7S and 11S proteins and then were coprecipitated into the SPF by 5 mM calcium chloride.

No MeSH data available.


Changes in the isoflavones contents of soymilk with different amounts of calcium chloride (0, 2.5, 5, 7.5 or 10 mM) at 30 °C for 1 h.(A) soymilk supernatant fraction (SSF); (B) soymilk pellet fraction (SPF). Vertical bars represent standard deviations.
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f6: Changes in the isoflavones contents of soymilk with different amounts of calcium chloride (0, 2.5, 5, 7.5 or 10 mM) at 30 °C for 1 h.(A) soymilk supernatant fraction (SSF); (B) soymilk pellet fraction (SPF). Vertical bars represent standard deviations.

Mentions: The isoflavone content in the SSF and SPF samples was determined by HPLC (Fig. 6). As shown in Fig. 6A, the amounts of daidzin, glycitin, genistin, daidzein and genistein in the SSF without calcium chloride were 19.2 ± 0.1, 3.4 ± 0.1, 7.3 ± 0.4, 16.4 ± 1.3 and 15.6 ±  0.6 μg/mL, respectively. Most of daidzein and genistein in the SSF significantly decreased with 5 mM calcium chloride (P < 0.05). However, only a portion of daidzin, gycitin and genistin in the SSF decreased with 5 mM calcium chloride. The amounts of daidzein, genistein, daidzin, gycitin and genistin in the SSF decreased to 39.4 ± 1.6, 11.8 ± 7.0, 91.4 ± 4.0, 75.8 ± 1.2 and 80.1 ± 6.4%, respectively, during that period. These isoflavones, including daidzein and genistein, and a portion of daidzin, gycitin and genistin also appeared in the SPF (Fig. 6B). This suggested that daidzein and genistein, and a portion of daidzin, gycitin and genistin, were coagulated from SSF into the SPF by calcium chloride.


Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk.

Hsiao YH, Yu CJ, Li WT, Hsieh JF - Sci Rep (2015)

Changes in the isoflavones contents of soymilk with different amounts of calcium chloride (0, 2.5, 5, 7.5 or 10 mM) at 30 °C for 1 h.(A) soymilk supernatant fraction (SSF); (B) soymilk pellet fraction (SPF). Vertical bars represent standard deviations.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4542527&req=5

f6: Changes in the isoflavones contents of soymilk with different amounts of calcium chloride (0, 2.5, 5, 7.5 or 10 mM) at 30 °C for 1 h.(A) soymilk supernatant fraction (SSF); (B) soymilk pellet fraction (SPF). Vertical bars represent standard deviations.
Mentions: The isoflavone content in the SSF and SPF samples was determined by HPLC (Fig. 6). As shown in Fig. 6A, the amounts of daidzin, glycitin, genistin, daidzein and genistein in the SSF without calcium chloride were 19.2 ± 0.1, 3.4 ± 0.1, 7.3 ± 0.4, 16.4 ± 1.3 and 15.6 ±  0.6 μg/mL, respectively. Most of daidzein and genistein in the SSF significantly decreased with 5 mM calcium chloride (P < 0.05). However, only a portion of daidzin, gycitin and genistin in the SSF decreased with 5 mM calcium chloride. The amounts of daidzein, genistein, daidzin, gycitin and genistin in the SSF decreased to 39.4 ± 1.6, 11.8 ± 7.0, 91.4 ± 4.0, 75.8 ± 1.2 and 80.1 ± 6.4%, respectively, during that period. These isoflavones, including daidzein and genistein, and a portion of daidzin, gycitin and genistin also appeared in the SPF (Fig. 6B). This suggested that daidzein and genistein, and a portion of daidzin, gycitin and genistin, were coagulated from SSF into the SPF by calcium chloride.

Bottom Line: Isoflavones, including daidzein and genistein, were also coagulated into the SPF after the addition of 5 mM calcium chloride.The amounts of daidzein and genistein in the SSF decreased to 39.4 ± 1.6 and 11.8 ± 7.0%, respectively.HPLC analysis suggested that daidzein and genistein were bound with 7S and 11S proteins and then were coprecipitated into the SPF by 5 mM calcium chloride.

View Article: PubMed Central - PubMed

Affiliation: 1] Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan [2] Ph.D. Program in Nutrition &Food Science, Fu Jen Catholic University, Taipei 242, Taiwan.

ABSTRACT
The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophoresis analysis indicated that most of the 7S (α', α and β), 11S acidic (A1a, A1b, A2, A3 and A4) and 11S basic (B1a) proteins in the SSF were coagulated into the SPF after treatment with 5 mM calcium chloride. Isoflavones, including daidzein and genistein, were also coagulated into the SPF after the addition of 5 mM calcium chloride. The amounts of daidzein and genistein in the SSF decreased to 39.4 ± 1.6 and 11.8 ± 7.0%, respectively. HPLC analysis suggested that daidzein and genistein were bound with 7S and 11S proteins and then were coprecipitated into the SPF by 5 mM calcium chloride.

No MeSH data available.