RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .1. STRUCTURAL AND HYDRATION PROPERTIES

Soy protein isolates exhibit heterogeneous protein subunit composition s; their structural and functional properties are determined by the pr ocessing conditions. Drastic thermal conditions at pH 7 and 9 result i n protein denaturation and polymerization, as evidenced by increased w ater retention capacity and lower solubility, surface hydrophobicity, and a higher level of AB-11S aggregates. Treatments of glycinin with u rea and Na2SO3 at pH 7 incorporated 20% of sulfonate groups, resulted in no solubility losses of 11S protein A and B polypeptides, but incre ased their surface hydrophobicity. The increase of 7S fraction leads t o an increase of aliphatic hydrophobicity. Thermal treatments at pH 7 and lower protein content lead to high solubility and high surface hyd rophobicity isolates. 7S globulin was completely denatured, while 11S denaturation depended on the treatment conditions; different proportio ns of AB-11S, beta-7S, and B-11S aggregates were formed. Thermal treat ments at pH 9 favored dissociation and denaturation of AB-11S protein.