Phase model interpretation of the structural properties of two molecular soy protein fractions

The structural properties of mixtures of two molecular soy fractions, 11S (glycinin) and 2S, were investigated in the presence of glucono-delta-lactone (GDL) during an isothermal run at 25 degrees C for 1500 min. Analytical methodology included small-deformation dynamic oscillation, visual observations, scanning electron microscopy, and blending-law modeling. The aim of the work was to identify the state of phase separation and the pattern of solvent distribution between the two constituent polymers. It was found that the high molecular weight distribution of 11S supported rapid kinetics of structure formation, with this continuous matrix being concentrated and, hence, further reinforced in the presence of small additions of 2S. Blending-law modeling suggested that 2S was able to retain disproportionate volumes of solvent within its phase. A consequence of such property was that high additions of 2S leading to equal concentrations of the two molecular fractions in the blend resulted in a catastrophic drop in the values of the overall network strength. This behavior is rather unexpected for the structural properties of a phase-separated system, and it has been rationalized on the basis of the high water-holding capacity of the small molecular weight fraction. 2S entraps in its phase the polymeric segments of glycinin, which are then unable to become structural knots of a cohesive three-dimensional morphology observed in single 11S preparations.     

Interactions of soy protein fractions with high-methoxyl pectin

A protein-binding technique was employed to visualize, using scanning electron microscopy, the soy protein as well as the association between HMP and soy protein fractions. Image analysis indicated that at pH 7.5 and 3.5 soy protein isolate showed a bimodal distribution of sizes with an average [ d(0.5)] of about 0.05 microm, but at pH 3.8 the proteins formed larger aggregates than at high pH. Addition of HMP at pH 3.8 changed the surface charge of the particles from +20 to -15 mV. A small addition of HMP caused bridging of the pectin between soy protein aggregates and destabilization. With sufficient HMP, the suspensions showed improved stability to precipitation. The microscopy images are the first direct evidence of the interactions between soy proteins with high-methoxyl pectin (HMP).     

Adsorption and dilatational rheology of heat-treated soy protein at the oil-water interface: relationship to structural properties

We evaluated the influence of heat treatment on interfacial properties (adsorption at the oil-water interface and dilatational rheology of interfacial layers) of soy protein isolate. The related structural properties of protein affecting these interfacial behaviors, including protein unfolding and aggregation, surface hydrophobicity, and the state of sulfhydryl group, were also investigated. The structural and interfacial properties of soy protein depended strongly on heating temperature (90 and 120 °C). Heat treatment at 90 °C induced an increase in surface hydrophobicity due to partial unfolding of protein, accompanied by the formation of aggregates linked by disulfide bond, and lower surface pressure at long-term adsorption and similar dynamic interfacial rheology were observed as compared to native protein. Contrastingly, heat treatment at 120 °C led to a higher surface activity of the protein and rapid development of intermolecular interactions in the adsorbed layer, as evidenced by a faster increase of surface pressure and dilatational modulus. The interfacial behaviors of this heated protein may be mainly associated with more flexible conformation and high free sulfhydryl group, even if some exposed hydrophobic groups are involved in the formation of aggregates. These results would be useful to better understand the structure dependence of protein interfacial behaviors and to expand utilization of heat-treated protein in the formulation and production of emulsions.     

Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions

The influence of pH and ionic strength on gel formation and gel properties of soy protein isolate (SPI) in relation to denaturation and protein aggregation/precipitation was studied. Denaturation proved to be a prerequisite for gel formation under all conditions of pH and ionic strength studied. Gels exhibited a low stiffness at pH >6 and a high stiffness at pH <6. This might be caused by variations in the association/dissociation behavior of the soy proteins on heating as a function of pH, as indicated by the different protein compositions of the dissolved protein after heating. At pH 3-5 all protein seems to participate in the network, whereas at pH >5 less protein and especially fewer acidic polypeptides take part in the network, coinciding with less stiff gels. At pH 7.6, extensive rearrangements in the network structure took place during prolonged heating, whereas at pH 3.8 rearrangements did not occur.     

Soil micronutrient contents and relation to other soil properties in Ethiopia

Abstract

Alfisols, Vertisols, Inceptisols, Aridisols, Mollisols, and Entisols were sampled (0–30 cm) from 32 locations across Ethiopia. The soils were analyzed for copper (Cu), zinc (Zn), manganese (Mn), and iron (Fe) contents using 0.005 M diethylene triamine pentaacetic acid (DTPA), 0.05 M hydrochloric acid (HC1), and 0.02 M ethylene diamine tetraacetic acid (EDTA) extractants. EDTA extracted more of each micronutrient than DTPA, which extracted greater amounts than HC1. The quantities of EDTA and DTPA‐extractable micronutrients were significantly correlated, and were in the order: Mn>Fe>Cu>Zn. The order of HCl‐extractable micronutrients was Mn>Fe>Zn>Cu. Micronutrient contents of Mollisols, Vertisols, and Alfisols were usually greater than those of the other soils, and Entisols usually had the lowest micronutrient contents. The contents were mostly positively correlated with clay and Fe₂O₃ contents, but negatively correlated with soil pH and A1₂O₃contents. While comparison of DTPA‐ and EDTA‐extractable micronutrients with critical levels showed that most soils had adequate amounts of the micronutrients for crops, the amounts extracted by HC1 were below critical levels in most soils. Since the critical levels that were used in the comparisons were not established in Ethiopia, calibration of the soil contents of these micronutrients with crops grown in Ethiopia is required to identify the most suitable extractant(s).     

Cooking behavior of rice in relation to kernel physicochemical and structural properties

A set of 27 rice varieties were evaluated for their morphological grain characteristics (length, width, thickness, thousand kernel weight, TKW), chemical composition (amylose, protein, and ash content) and starch properties (gelatinization temperature and enthalpy, amylose-lipid complex). In addition, cell walls were characterized by the arabinoxylan and beta-glucan contents. A rapid method for determining optimum rice cooking time was developed based on the swelling ratio; a fixed value of 2.55 gave a gelatinization level of 95% assessed by differential scanning calorimetry and translucence testing. Optimum cooking time appears positively correlated with kernel thickness and TKW but also with ash content. Confocal laser and scanning electron microscope observation of uncooked rice grains revealed different structural features (cell size) and fracture behavior: for some cultivars, the fracture showed ruptured cells, whereas for others most cells were intact. These structural differences, which may be linked to pectin content, could partly explain rice kernel cooking behavior.     

Characterization of beta-conglycinin and glycinin soy protein fractions from four selected soybean genotypes

The beta-conglycinin and glycinin fractions of soy protein were isolated from Macon, Ohio FG1, Enrei, and IL2 genotypes that were grown under the same environmental conditions. The soy protein fractions were evaluated to determine whether chemical composition and gel-forming properties were related. Amino acid analyses suggested that the hydrophobic residues may be the primary cause of differences in soy protein gel characteristics as the storage moduli increased with higher percentages of hydrophobic residues. Reversed-phase high-performance liquid chromatography profiles revealed variations in the composition of each fraction that corresponded to differences observed among the storage moduli. The gel-forming properties may be related to more than just protein content, such as the amount and type of amino acid in the fraction.     

Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics

Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability.     

Relationship between the glass transition of soy protein and molecular structure

The change in molecular structure of the soy protein samples as a result of the microbial transglutaminase treatment was studied using solid-state (13)C NMR spectroscopy and circular dichroism (CD), and the relation to the glass transition temperature (T(g)) was examined. From NMR measurements, the structure of the local region of the C(alpha) methine was observed to change, and the region had relatively high mobility. From CD measurements, the structural change seemed to be caused by the change in the secondary structure (disintegration of the beta-structure). By comparison with the T(g) of another protein, the state of the secondary structure of a protein was suggested to be a key in determining its T(g).     

Emulsifying properties of acidic subunits of soy 11S globulin

The emulsifying properties of the acidic subunits (AS11S) isolated from soy glycinin (11S) have been studied. The isolated AS11S existed in solution mainly as a dimer species. Circular dichroic analysis indicated only a slight increase in aperiodic structure and no significant difference in beta-sheet structure when compared with those of soy 11S. At similar experimental conditions, the emulsifying properties of AS11S were superior to those of soy 11S and heat-denatured 11S. Emulsions prepared with 1% AS11S remained very stable without any visible oil separation for more than a month under gentle agitating conditions, whereas those prepared with 1% 11S collapsed and separated into phases within 2-3 days. The AS11S-stabilized emulsions were very stable below 0.15 M ionic strength. Studies on the rate of adsorption and surface tension reduction at the air-water interface showed that AS11S was significantly more surface active than soy 11S. It is proposed that, because the mass fraction of acidic subunits in soy 11S is approximately 60% and it is relatively easy to separate the acidic subunits from soy 11S, it may be industrially feasible to develop an economical process to isolate functional acidic subunits for use in emulsion-based food products.     

Shrinkage and Atterberg limits in relation to other properties of principal soil types in Israel

Soil samples collected from 32 sites across Israel representing major types were analyzed for their pedological characteristics and mechanical properties. Correlative relationships between shrinkage (measured by the coefficient of linear extensibility, COLE), Atterberg limits (liquid and plastic) and the physical and chemical properties were established and indicate possibilities of estimating mechanical properties from known pedological data. Strong correlations were noted between mechanical properties and the pedological characteristics reflecting clay mineralogy and texture, e.g. cation-exchange capacity, specific surface area, hygroscopic moisture and clay content. These relationships are useful inasmuch as clay mineralogy is usually evident from soil classification. Sodicity and salinity, common in dry soils of semi-arid regions, may introduce complicating factors such as raising or lowering Atterberg limits, respectively. Shrinkage is similarly affected being accentuated at high-sodium, low-salt levels and reduced in highly saline-sodic soils. Organic matter was correlated with liquid and plastic limits, but no relationship with shrinkage was noted. Calcium carbonate also had little influence on Atterberg limits.The relationships presented may serve as first approximations. Mechanical properties of the soil groups illustrate the range of values encountered among regions with differing environmental conditions.     

Physicochemical properties of soy protein: effects of subunit composition

Soy protein elastomer (SPE) exhibits elastic, extensible, and sticky properties in its native state and displays great potential as an alternative to wheat gluten. The objective of this study was to better understand the roles of soy protein subunits (polypeptides) contributing to the functional properties of SPE. Six soy protein samples with different subunit compositions were prepared by extracting the proteins at various pH values on the basis of the different solubilities of conglycinin (7S) and glycinin (11S) globulins. Soy protein containing a large amount of high molecular weight aggregates formed from α' and α subunits exhibited stronger viscoelastic solid behavior than other soy protein samples in terms of dynamic elastic and viscous modules. Electrophoresis results revealed that these aggregates are mainly stabilized through disulfide bonds, which also contributed to higher denaturation enthalpy as characterized by DSC and larger size protein aggregates observed by TEM. Besides, the most viscoelastic soy protein sample exhibited flat and smooth surfaces of the protein particles as observed by SEM, whereas other samples had rough and porous particle surfaces. It was proposed that the ability of α' and α to form aggregates and the resultant proper protein-protein interaction in soy proteins are the critical contributions to the continuous network of SPE.     

Temporal and spatial variability of enantiomeric fractions (EFs) of chiral organochlorines in relation to soil properties

Purpose

The scope of this article was to investigate the spatial and temporal variability of enantiomeric fractions (EFs) of persistent organic pollutants (POPs) in soil compared to the uncertainty of the analytical data.

Materials and methods

Soil samples were taken with high spatial resolution at two sites in Czech Republic in 2008 to investigate variability on a small spatial scale. In addition, composite soil samples were taken from ten sites in 2005 and 2008 to investigate temporal variations. All samples were analysed for a suite of soil properties as well as concentrations and EFs of polychlorinated biphenyl (PCB) -95, PCB-132 and PCB-149; α-hexachlorocyclohexane (HCH); o,p′-dichlorodiphenyltrichloroethane (DDT); and o,p′-dichlorodiphenyldichloroethane (DDD).

Results and discussion

Median EFs of PCB-95 and PCB-149, α-HCH, o,p′-DDT and o,p′-DDD did not change significantly on the sites sampled in 2005 and again in 2008, while PCB-132 changed from EF?=?0.38 to EF?=?0.53. The sampling methodology is therefore very important, and composite samples will not be the best option if enantioselective degradation processes are investigated. Non-racemic EFs of POPs in the subsampled sites in 2008 were correlated to soil parameters, such as total organic carbon (TOC), total nitrogen and humic acids. These parameters are site specific and might vary on a small scale. This can explain why certain soil parameters are reported as significantly correlated with non-racemic EFs of chiral POPs in some studies, but not always in other similar studies.

Conclusions

While composite samples may still represent the overall prevailing EF range, they are not ideally suited to study enantiomeric degradation processes, which are taking place at a relative small scale, depending on the heterogeneity of soil parameters such as TOC, total organic nitrogen (TON) and humic acids.

     

Mechanical and barrier properties of cross-linked soy and whey protein based films

Sterilized biofilms based on soy protein isolate (SPI, S system) and a 1:1 mixture of SPI and whey protein isolate (WPI, SW system) were achieved through the formation of cross-links by means of gamma-irradiation combined with thermal treatments. The effect of the incorporation of carboxymethylcellulose (CMC) and poly(vinyl alcohol) was also examined. gamma-Irradiation combined with thermal treatment improved significantly the mechanical properties, namely, puncture strength and puncture deformation, for all types of films. Irradiated formulations that contain CMC behave more similarly as elastomers. CMC showed also significant improvements of the barrier properties, namely, water vapor permeability, for irradiated films of the S system and for non-irradiated films of the SW system.     

Changes of soil organic carbon and its fractions in relation to soil physical properties in a long-term fertilized paddy

Soil organic carbon (SOC) has an important role in improving soil quality and sustainable production. A long-term fertilization study was conducted to investigate changes in SOC and its relation to soil physical properties in a rice paddy soil. The paddy soils analyzed were subjected to different fertilization practices: continuous application of inorganic fertilizers (NPK, N–P–K = 120–34.9–66.7 kg ha⁻¹ yr⁻¹ during 1967–1972 and 150–43.7–83.3 kg ha⁻¹ yr⁻¹ from 1973 to 2007), straw based compost (Compost, 10 Mg ha⁻¹ yr⁻¹), a combination of NPK + Compost, and no fertilization (control). Soil physical properties were investigated at rice harvesting stage in the 41st year for analyzing the relationship with SOC fraction. Continuous compost application increased the total SOC concentration in plough layers and improved soil physical properties. In contrast, inorganic or no fertilization markedly decreased SOC concentration resulting to a deterioration of soil physical health. Most of the SOC was the organo-mineral fraction (<0.053 mm size), accounting for over 70% of total SOC. Macro-aggregate SOC fraction (2–0.25 mm size), which is used as an indicator of soil quality rather than total SOC, covered 8–17% of total SOC. These two SOC fractions accumulated with the same tendency as the total SOC changes. Comparatively, micro-aggregate SOC (0.25–0.053 mm size), which has high correlation with physical properties, significantly decreased with time, irrespective of the inorganic fertilizers or compost application, but the mechanism of decrease is not clear. Conclusively, compost increased total SOC content and effective SOC fraction, thereby improving soil physical properties and sustaining production.     

不同种类大豆蛋白粉对面包加工特性的影响

为探索大豆蛋白作为营养补充剂在面包中应用时,对面团物理特性和焙烤特性产生的影响,该文考察了不同种类的大豆蛋白制品,包括大豆分离蛋白、灭酶全脂粉、活性全脂粉、活性脱脂粉、灭酶脱脂粉对面团粉质特性、拉伸特性和焙烤特性的影响。结果表明,面粉的吸水率与大豆蛋白粉氮溶解指数显著相关,面团的抗拉阻力受大豆蛋白添加量的影响明显。大豆蛋白粉的加入,对面包比体积产生不利影响,下降趋势与大豆蛋白粉对面团拉伸特性的影响显著相关。大豆蛋白粉有软化面包质地的作用,活性全脂粉表现最为明显。大豆蛋白粉的加入量占面粉质量分数的3%时,对面包口感影响不明显,当加入量超过面粉质量分数的7％时,容易出现发粘和豆腥味等现象。     

空化射流对大豆分离蛋白结构及乳化特性的影响

为了探究空化射流处理对大豆分离蛋白结构及乳化特性的影响.该研究将不同浓度(2％和5％)的大豆分离蛋白溶液在不同时间(2、4、6、8、10 min)下进行空化射流处理,以未经处理大豆分离蛋白溶液作为对照,探究空化射流处理对大豆分离蛋白结构和乳化特性的影响.结果表明:适当时间的空化射流处理可以降低大豆分离蛋白的含硫氨基酸含...     

施用生物炭对黑土各组分有机质结构的影响

  【目的】  生物炭还田已经成为培肥土壤的重要农艺措施之一,研究生物炭还田对黑土各粒径水稳性团聚体中有机碳的分配,以及对不同密度组分有机质化学结构的影响,以深化认识施用生物炭增加农田土壤固碳潜力的机理。  【方法】  选取中国科学院海伦农业生态实验站内长期定位试验中施用化肥(?BC)和化肥配施生物炭(+BC) 的两个处理,采集土壤样品以常规方法分析了有机质总量,并将土壤样品分离为>2 mm、2～0.25 mm、0.25～0.053 mm和 <0.053 mm 4个粒级水稳性团聚体,测定其中的有机碳含量。将土壤样品中的有机质分为游离态轻组(free light fraction, LF)、闭蓄态轻组(occluded light fraction, OF)和矿物结合态组(mineral-associated fraction, MF) 3个密度组分,利用元素分析仪和傅里叶红外光谱技术分析了有机碳含量和化学结构。  【结果】  与?BC处理相比,+BC处理的土壤有机质含量增加19.72%,密度组分中LF和OF有机质含量分别增加了73.50%和192.66%,团聚体>2 mm和2～0.25 mm两个粒级的有机质含量分别显著增加了12.54%和21.35%。土壤中除芳香族C=C和羰基C=O相对丰度分别减少了18.18%和21.95%以外,其他官能团均增加,?CH/C=C和?CH/C=O值分别增加66.67%和62.11%;在>2 mm团聚体中,脂肪族?CH的相对丰度增加了55.11%,芳香族C=C减少17.06%,致使>2 mm团聚体中的?CH/C=C和?CH/C=O值增加;在<0.25 mm粒级中,芳香族C=C相对丰度增加27.63%～49.83%,脂肪族?CH减少了16.58%～20.80%,致使?CH/C=C和?CH/C=O值下降。在>2 mm的团聚体中—CH/C=C和CH/C=O值的增幅最大。此外,与?BC相比,+BC处理各密度组分中脂肪族?CH和芳香族C=C相对丰度均增加,其中OF组分中增幅分别达125.74%和29.06%,?CH/C=C值增加了74.19%。  【结论】  施用生物炭增加了黑土有机质含量,促使土壤特别是大团聚体中的有机质结构趋于脂肪化,促进了微团聚体中有机质的稳定性。闭蓄态轻组中脂肪族?CH的相对丰度增幅最大,有利于促进有机质活性的增强,加快土壤有机质的周转更新。