Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

Cintya G Soria-Hernández,Sergio O Serna-Saldívar,Cristina Chuck-Hernández

doi:10.3390/app10196998

Cintya G Soria-Hernández, Sergio O Serna-Saldívar + Show 1 more

Open Access

https://doi.org/10.3390/app10196998

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Journal: Applied sciences	Publication Date: Oct 8, 2020
Citations: 6	License type: CC BY 4.0

Affiliation: Tecnológico de Monterrey

Abstract

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

Highlights

In some countries such as Mexico, 41.90% and 7.40% of the 130 million people live in poverty and extreme poverty, respectively [1]
The pH affects the intermolecular forces and hydrodynamics of proteins and is commonly used to modify their structural conformation and functionality. Another parameter related to the charge of the protein is the electrical conductivity (EC). This characteristic is inherent in each protein, as it will depend on the nature and amount of charged species present
Lawal [29] mentions that the relationship between pH and solubility of a protein depends on the prevailing charge on the amino acids at various pH values and that the balance of charges (+,−) reduces electrostatic repulsion and the solubility

Summary

Introduction

In some countries such as Mexico, 41.90% and 7.40% of the 130 million people live in poverty and extreme poverty, respectively [1]. These individuals lack the resources to acquire an adequate or permanent supply of foods, and they generally have a low caloric intake and develop nutrient deficiencies, especially in terms of micronutrients and essential amino acids. Proteins provide the essential amino acids necessary for the construction and maintenance of tissues, organs, muscles, and antibodies, and they are fundamental for the proper physical and mental development of children.

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