Functional and structural properties of molecular soy protein fractions

Abstract

This thesis developed understanding of the various interaction processes, physicochemical and structural/functional properties of the soy protein fractions (2S, 7S and 11S). The protein-protein and the protein-coagulant interactions of the two major protein fractions (11S and 7S) were studied first to investigate the effects of these two fractions on the cold-induced gelation mechanism. In addition, the protein-polysaccharide and isoflavone-polysaccharide interactions were also investigated. Thus the effect of the addition of I?-carrageenan during the extraction of protein to improve the nutritional and functional properties of the major protein fraction was mapped out. Finally, the functional and structural properties of the 11S and 7S were contrasted with those of the 2S fraction of soy protein that has not been considered in earnest by the research community. Considerable advance was achieved by unveiling the distinct foaming, emulsification, water holding, aggregation and gelation properties of 2S as compared with those of the more established molecular counterparts.