Effect of Cooking and Processing on Quantitation of Soybean Proteins
-
- Watanabe Hiroko
- Kanagawa Prefectual Institute of Public Health
-
- Akiyama Haruyo
- Teikyo Heisei University
-
- Osawa Nobuhiko
- Previous address Kawasaki City Institute for Public Health
-
- Imura Kaori
- Sagamihara City Institute for Public Health
-
- Iseki Naomi
- Sagamihara City Institute for Public Health
-
- Ueda Sumiko
- Sagamihara City Institute for Public Health
-
- Masaoka Tomoka
- Kanagawa Prefectual Institute of Public Health
-
- Akaboshi Chie
- Kawasaki City Institute for Public Health
Bibliographic Information
- Other Title
-
- 大豆タンパク質の定量に及ぼす調理・加工の影響
- ダイズ タンパクシツ ノ テイリョウ ニ オヨボス チョウリ ・ カコウ ノ エイキョウ
Search this article
Abstract
<p>We examined the effects of cooking and processing on the quantitation of soy protein in various soy-based foods. For the phosphate-buffered saline (PBS) extraction, the total protein content was measured by bicinchoninic acid assay, and the buffer extraction containing sodium dodecyl sulfate (SDS) and 2-mercaptoethanol (ME) was measured by the 2-D Quant Kit, and SDS-polyacrylamide gel electrophoresis analysis (SDS-PAGE) of each extraction was performed. Furthermore, measurements were performed by various ELISAs. During the tofu cooking process, the protein concentrations of soaked soybeans and Seigo (soybean homogenized with water) fluctuated- the change in protein solubility due to the amount of water during sample homogenization was considered to be a factor. It was thought that the decrease in protein concentration due to heating of Seigo during soymilk production was considered to indicate thermal denaturation of the protein, and that SDS and ME extraction in tofu may affect the measurement system. In cooking excluding roasted beans, proteins with a mass of 50 kDa or above and around 20 kDa were denatured, and in twice-fried tofu, proteins around 40 kDa were denatured, but the protein concentration excluding boiled soybeans did not decreased. Furthermore, the protein concentration from roasted beans, yuba, roasted okara and fried tofu increased with the cooking time, suggesting that the denaturation temperature of the protein shifted to a high temperature as the water content decreased. Both of the two types of ELISAs that comply with the official labeling system of foods containing allergenic substances were useful for detecting soybean protein by detecting proteins and peptides in processed soybean products, fermented foods excluding natto, and health foods.</p>
Journal
-
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
-
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 62 (6), 193-202, 2021-12-25
Japanese Society for Food Hygiene and Safety
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390290537434315776
-
- NII Article ID
- 130008134307
-
- NII Book ID
- AN00117741
-
- ISSN
- 18821006
- 00156426
-
- NDL BIB ID
- 031917710
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
-
- Abstract License Flag
- Disallowed