Effect of Moisture, Lipids, and Select Amino Acid Blocking Agents on the Formation and Stability of Metastable Radicals in Powdered Soy Proteins
Incremental increases in the moisture content of powdered soy protein products from 4.4% to 13.4% produced an inverse effect on the ability of soy proteins to maintain metastable free radicals. The corresponding reduction in electron paramagnetic resonance signal was not due to dielectric loss in the range of moisture contents examined. Subsequent evaluations of various treatments were conducted after drying soy proteins with molecular sieve to a water activity below 0.085 in order to minimize the influence from variations in moisture. Isolated soy protein (ISP) samples, prepared with "defatted flour" that had been further extracted with chloroform/methanol (2:1), had a 96% reduction in total lipids compared to the control ISP samples. The initial rate of radical accumulation in the "reduced-lipid" ISP for the first 3 wk was not significantly different from the initial rate of radical increases in the control ISP. After 3 wk, radical accumulation in the "reduced-lipid" ISP continued to increase, but at a rate that was less than the control. These findings indicate that the initial reactions contributing to the formation of metastable radicals in the powdered ISP are not strongly dependent on associated lipids. Blocking sulfhydryl groups during ISP preparation with N-ethylmaleimide did not significantly slow the rate of radical accumulation compared to the control ISP. Blocking arginine residues in ISP samples with phenylglyoxal caused an increased rate of radical accumulation for the first 4 wk. © 2012 Institute of Food Technologists ®.
Journal of Food Science
Boatright, W., Lei, Q., & Jahan, M. (2012). Effect of Moisture, Lipids, and Select Amino Acid Blocking Agents on the Formation and Stability of Metastable Radicals in Powdered Soy Proteins. Journal of Food Science, 77 (6) https://doi.org/10.1111/j.1750-3841.2012.02722.x