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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #67124
Title: SALT STABILIZATION OF SOY STORAGE PROTEINS DURING DEFATTING WITH PROTEIN DENATURANTS

Author
item Sessa, David
item Snyder, Janet

Submitted to: Annual Meeting and Expo of the American Oil Chemists' Society
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: A variety of salt solutions used to hydrate full-fat soy grits increased the thermal stability of both 7S and 11S storage proteins when examined by differential scanning calorimetry (DSC) to monitor both the denaturation temperature and enthalpy. Neutral salt hydrations followed the lyotropic series for protein stabilization. Our primary objective was to determine whether salts will stabilize soy storage proteins against the denaturing effects of alcohols or the heat and pressure used in supercritical CO2 during the defatting process. Nitrogen solubility index (NSI) and DSC were used to monitor the denaturation of proteins. Of all the salts evaluated, our results indicate that the reducing salt, sodium sulfite, and neutral salt, sodium sulfate, steeped beans retained significantly higher NSIs than did either the water-steeped controls or all other salt treatments during partial defatting with isopropanol, ethanol, or supercritical CO2. These same salt treatments, however, did not as effectively stabilize the proteins against the denaturing effects of aqueous ethanol defatting.