1
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Voss GB, Monteiro MJP, Jauregi P, Valente LMP, Pintado ME. Functional characterisation and sensory evaluation of a novel synbiotic okara beverage. Food Chem 2021; 340:127793. [PMID: 32916402 DOI: 10.1016/j.foodchem.2020.127793] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 07/07/2020] [Accepted: 08/05/2020] [Indexed: 12/18/2022]
Abstract
This study aimed to produce four different beverages from okara (soybean by-product) previously hydrolyzed by Cynara cardunculus enzymes and fermented by probiotic bacteria or unfermented beverage. The probiotic viable cells, the isoflavones profile and organic acids were evaluated in the okara beverage. In addition, total phenolic content, antioxidant and ACE inhibitory activities were evaluated at storage time and during in vitro gastrointestinal digestion of all beverages. The probiotic was viable throughout storage in all fermented beverages. The significant bioconversion of the isoflavone glycosides into their corresponding bioactive aglycones was observed in fermented beverage. Furthermore, the beverages showed a good ACE inhibitory activity. After gastrointestinal tract, all beverages showed an increase in the antioxidant and ACE inhibitory activities. In conclusion, this study shows that the application of okara for a multifunctional beverage could be a promising strategy in the disease prevention and contribution to a zero waste approach in food industry.
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Affiliation(s)
- Glenise B Voss
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Maria João P Monteiro
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal
| | - Paula Jauregi
- Department of Food and Nutritional Sciences, Harry Nursten Building, Whiteknigts, The University of Reading, Reading RG6 6AP, UK
| | - Luísa M P Valente
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal; ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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2
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Voss GB, Osorio H, Valente LM, Pintado ME. Impact of thermal treatment and hydrolysis by Alcalase and Cynara cardunculus enzymes on the functional and nutritional value of Okara. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.05.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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3
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González-Ferrero C, Irache J, González-Navarro C. Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance. Food Chem 2018; 239:879-888. [DOI: 10.1016/j.foodchem.2017.07.022] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 07/03/2017] [Accepted: 07/07/2017] [Indexed: 12/22/2022]
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4
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Chen J, Wang J, Song P, Ma X. Determination of glycinin in soybean and soybean products using a sandwich enzyme-linked immunosorbent assay. Food Chem 2014; 162:27-33. [PMID: 24874353 DOI: 10.1016/j.foodchem.2014.04.065] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Revised: 04/07/2014] [Accepted: 04/13/2014] [Indexed: 11/25/2022]
Abstract
This study performs a sandwich ELISA for detection of trace amounts of glycinin in soybean products. We designed a soy-free mouse model to produce anti-glycinin monoclonal antibodies with high affinity and specificity. Using the monoclonal antibody as coating antibody, with the rabbit anti-glycinin polyclonal antibody as a detected antibody, the established sandwich ELISA showed high specificity for glycinin with minimum cross-reactions with other soy proteins. The practical working range of the determination was 3-200 ng/mL with detection limit of 1.63 ng/mL. The regaining of glycinin in spiked soybean samples were between 93.8% and 103.3% with relative standard deviation less than 8.3% (intra-day) and 10.5% (inter-day). The developed assay was used in analysing 469 soybean samples and five soybean products under different processing. The assay provides a specific and sensitive method for screening of glycinin and allows for further investigation into hypersensitive mechanisms to soybean proteins.
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Affiliation(s)
- Jingshu Chen
- State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China
| | - Ji Wang
- State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China
| | - Peixia Song
- State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China
| | - Xi Ma
- State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China.
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5
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Bhushan R, Dixit S. Application of HPLC, Gel electrophoresis and size exclusion chromatography for separation and characterization of storage proteins of soybean and peanut. ACTA CHROMATOGR 2012. [DOI: 10.1556/achrom.24.2012.3.1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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García MC, Marina M, Torre M. DETERMINATION OF THE SOYBEAN PROTEIN CONTENT IN SOYBEAN LIQUID MILKS BY REVERSED-PHASE HPLC. J LIQ CHROMATOGR R T 2011. [DOI: 10.1081/jlc-100102376] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. C. García
- a Departamento de Química Analítica, Facultad de Química , Universidad de Alcalá , 28871 Alcalá de Henares, Madrid, Spain
| | - M. Marina
- a Departamento de Química Analítica, Facultad de Química , Universidad de Alcalá , 28871 Alcalá de Henares, Madrid, Spain
| | - M. Torre
- b Departamento de Química Analítica, Facultad de Química , Universidad de Alcalá , 28871 Alcalá de Henares, Madrid, Spain
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7
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Fæste CK, Rønning HT, Christians U, Granum PE. Liquid chromatography and mass spectrometry in food allergen detection. J Food Prot 2011; 74:316-45. [PMID: 21333155 DOI: 10.4315/0362-028x.jfp-10-336] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.
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Affiliation(s)
- Christiane Kruse Fæste
- Section of Chemistry, Department of Feed and Food Safety, National Veterinary Institute, P.O. Box 750 Sentrum, Oslo N-0106, Norway.
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8
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Moore JC, DeVries JW, Lipp M, Griffiths JC, Abernethy DR. Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration. Compr Rev Food Sci Food Saf 2010; 9:330-357. [DOI: 10.1111/j.1541-4337.2010.00114.x] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Bhushan R, Arya U. Reversed-phase high-performance liquid chromatographic, size exclusion chromatographic and polyacrylamide gel electrophoretic studies of glycinin: evidence for molecular species and their association-dissociation. Biomed Chromatogr 2007; 21:1245-51. [PMID: 17604345 DOI: 10.1002/bmc.876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Isolation and purification of glycinin and its molecular species from an Indian soybean variety (JS-335) was achieved using polyacrylamide gel electrophoresis (PAGE), size exclusion chromatography (SEC) and reversed-phase high-performance liquid chromatography (RP-HPLC). Glycinin was found to have two molecular species (glycinin I and II), and only glycinin I underwent reversible dissociation-association system into alpha and beta species. Glycinin I and II were not found to constitute a dissociation-association system. Glycinin II also did not dissociate under varying conditions of time, pH and ionic strength of buffer. Various species so dissociated were isolated, purified and characterized.
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Affiliation(s)
- Ravi Bhushan
- Department of Chemistry, Indian Institute of Technology Roorkee, Roorkee, India.
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10
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Saz JM, Marina ML. High performance liquid chromatography and capillary electrophoresis in the analysis of soybean proteins and peptides in foodstuffs. J Sep Sci 2007; 30:431-51. [PMID: 17444213 DOI: 10.1002/jssc.200600247] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The increasing interest in functional and healthy food products has promoted the use of soybean in the manufacture of foods for human consumption. Soybean basic products (soybeans, textured soybean, soybean flour, soybean protein concentrate and soybean protein isolate) as well as soybean derivatives (soybean dairy-like products, soybean drinks with fruits, meat analogues, etc.) are commercially available. In addition, due to the interesting nutritional and functional properties of soybean proteins, they are usually employed as ingredient in the elaboration of a large number of food products such as bakery or meat products among others. In spite of the good characteristics of soybean proteins, their addition to some products is forbidden or allowed up to a certain limit. Therefore, analytical methodologies to achieve the determination of soybean proteins in foods are necessary in order to make possible adequate quality control and to prove that legal regulations controlling their addition are accomplished. However, this is not an easy task due to the diversity and complexity of the food matrices and the technological treatments to which some of these foods are submitted during their elaboration. This article presents for the first time a comprehensive review on the analytical methodologies developed using HPLC and CE to characterize soybeans and to analyse soybean proteins in meals. Moreover, the use of HPLC and CE in the characterization of soybean protein fractions and their hydrolyzates, and a study of their relationships to nutritional, functional and biomedical properties are included. Finally, the application of proteomic methodologies in soybean food technology is also reviewed.
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Affiliation(s)
- José María Saz
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, Madrid, Spain
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11
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Liu C, Wang H, Cui Z, He X, Wang X, Zeng X, Ma H. Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.017] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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García MC, Marina ML. Rapid detection of the addition of soybean proteins to cheese and other dairy products by reversed-phase perfusion chromatography. ACTA ACUST UNITED AC 2006; 23:339-47. [PMID: 16546880 DOI: 10.1080/02652030500435247] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The undeclared addition of soybean proteins to milk products is forbidden and a method is needed for food control and enforcement. This paper reports the development of a chromatographic method for routine analysis enabling the detection of the addition of soybean proteins to dairy products. A perfusion chromatography column and a linear binary gradient of acetonitrile-water-0.1% (v/v) trifluoroacetic acid at a temperature of 60 degrees C were used. A very simple sample treatment consisting of mixing the sample with a suitable solvent (Milli-Q water or bicarbonate buffer (pH=11)) and centrifuging was used. The method enabled the separation of soybean proteins from milk proteins in less than 4 min (at a flow-rate of 3 ml/min). The method has been successfully applied to the detection of soybean proteins in milk, cheese, yogurt, and enteral formula. The correct quantitation of these vegetable proteins has also been possible in milk adulterated at origin with known sources of soybean proteins. The application of the method to samples adulterated at origin also leads to interesting conclusions as to the effect of the processing conditions used for the preparation of each dairy product on the determination of soybean proteins.
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Affiliation(s)
- M C García
- Departamento de Química Analítica, Facultad de Química, Universidad de Alcalá, 28871 Alcalá de Henares, Madrid, Spain
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13
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Castro-Rubio A, García M, Marina M. Rapid separation of soybean and cereal (wheat, corn, and rice) proteins in complex mixtures: Application to the selective determination of the soybean protein content in commercial cereal-based products. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.10.076] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Reversed-phase high-performance liquid chromatography applied to the determination of soybean proteins in commercial heat-processed meat products. Anal Chim Acta 2006. [DOI: 10.1016/j.aca.2005.11.074] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Delgado S, Concepción García M, Marina ML, Torre M. Influence of the organic modifier and the ion-pairing agent in the mobile phase on the separation of soya bean proteins by perfusion liquid chromatography. Analysis of commercial dairylike soya bean products using multivariate techniques. J Sep Sci 2003. [DOI: 10.1002/jssc.200301520] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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16
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Careri M, Mangia A. Analysis of food proteins and peptides by chromatography and mass spectrometry. J Chromatogr A 2003; 1000:609-35. [PMID: 12877192 DOI: 10.1016/s0021-9673(03)00237-1] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The research topics and the analytical strategies dealing with food proteins and peptides are summarized. Methods for the separation and purification of macromolecules of food concern by both high-performance liquid chromatography (HPLC) on conventional packings and perfusion HPLC are examined. Special attention is paid to novel methodologies such those based on multi-dimensional systems that comprise liquid-phase based protein separation, protein digestion and mass spectrometry (MS) analysis of food peptide and proteins. Recent applications of chromatography and MS-based techniques for the analysis of proteins and peptides in food are discussed.
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Affiliation(s)
- M Careri
- Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17A, 43100 Parma, Italy.
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17
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García MC, Marina ML, Torre M. Determination by perfusion reversed-phase high-performance liquid chromatography of the soybean protein content of commercial soybean products prepared directly from whole soybeans. J Chromatogr A 2000; 881:37-46. [PMID: 10905691 DOI: 10.1016/s0021-9673(99)01280-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The use of soybean flour as external standard for the determination of soybean proteins in soybean products directly prepared from whole soybeans is investigated. For that purpose a perfusion reversed-phase high-performance liquid chromatography method consisting of a linear binary gradient acetonitrile-water (both with 0.1% trifluoroacetic acid) in 3 min at a flow-rate of 3 ml/min, and a temperature of 60 degrees C is used. Samples dissolved in water are directly injected in the chromatographic system. The method is validated by evaluating detection limits, precision, and accuracy and applied to the quantitation of soybean proteins in soybean products directly prepared from whole soybeans.
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Affiliation(s)
- M C García
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Alcalá, Alcalá de Henares, Madrid, Spain
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18
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García MC, Torre M, Marina ML. Characterization of commercial soybean products by conventional and perfusion reversed-phase high-performance liquid chromatography and multivariate analysis. J Chromatogr A 2000; 881:47-57. [PMID: 10905692 DOI: 10.1016/s0021-9673(99)01279-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Conventional and perfusion reversed-phase high-performance liquid chromatography are used to characterize commercial soybean products for human consumption. For this purpose, previously optimized methods of conventional and perfusion chromatography applied to the separation of soybean proteins are employed. Sixty different samples corresponding to 26 different trademarks of soybean products [soybean protein isolate, soybean flour, textured soybean, soybean milks (liquid and powdered), and soybean infant formulas] are analyzed. Characterization of soybean products is carried out on the basis of their protein profiles obtained by both chromatographic methods. Data obtained are processed using multivariate methods such as principal components and discriminant analysis. Perfusion chromatography enables a further and faster characterization of commercial soybean products than conventional chromatography, of great value in the quality control of this kind of product.
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Affiliation(s)
- M C García
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Alcalá, Alcalá de Henares, Madrid, Spain
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19
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Kruså M, Torre M, Marina ML. A reversed-phase high-performance liquid chromatographic method for the determination of soya bean proteins in bovine milks. Anal Chem 2000; 72:1814-8. [PMID: 10784147 DOI: 10.1021/ac990776m] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A reversed-phase high-performance liquid chromatographic method was designed for the quantitation of soya bean proteins in bovine milks. The method consisted of a linear binary gradient, acetonitrile-water-0.1% trifluoroacetic acid, at a flow rate of 1 mL/min and a temperature of 50 degrees C which resulted in a separation time for soya bean proteins of 11 min. Calibration by the external standard method using a soya bean protein isolate as standard was employed, and the method was validated by evaluating precision, accuracy, and robustness. This method was shown to be useful for the analysis of soya bean proteins in bovine milks spiked with soya bean protein isolate; soya bean protein concentrations of approximately 13 microg/g of bovine milk could be detected by using the optimized method. The results obtained for some of the bovine milks were compared with those obtained by the method of standard additions.
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Affiliation(s)
- M Kruså
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Alcalá, Madrid, Spain
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20
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García-Ruiz C, Torre M, Marina ML. Analysis of bovine whey proteins in soybean dairy-like products by capillary electrophoresis. J Chromatogr A 1999; 859:77-86. [PMID: 10563418 DOI: 10.1016/s0021-9673(99)00838-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
The simultaneous separation of bovine whey proteins [alpha-lactalbumin and beta-lactoglobulin (A+B)] and soybean proteins was performed, for the first time, by capillary electrophoresis. Different experimental conditions were tested. The most suitable consisted of 0.050 M phosphate buffer (pH 8) with 1 M urea and 1.2 mg/ml methylhydroxyethylcellulose, UV detection at 280 nm, 15 kV applied voltage, and 30 degrees C temperature. Quantitation of bovine whey proteins in a commercial powdered soybean milk manufactured by adding bovine whey to its formulation was performed using the calibration method of the external standard. Direct injection of a solution of the powdered soybean milk only enabled quantitation of alpha-lactalbumin in the commercial sample. Detection of beta-lactoglobulin (A+B) required acid precipitation of the solution of the sample in order to concentrate bovine whey proteins in the supernatant prior to the analysis of this protein in the whey obtained. Since alpha-lactalbumin could also be quantitated from the injection of the whey, the simultaneous determination of alpha-lactalbumin and beta-lactoglobulin (A+B) was possible upon acid precipitation of the powdered soybean milk solution. Detection limits obtained were 14 microg/g sol. for alpha-lactalbumin and 52 microg/g sol. for beta-lactoglobulin (A+B) which represent protein concentrations about 60 microg/100 g sample for alpha-lactalbumin and 100 microg/100 g sample for beta-lactoglobulin (A+B).
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Affiliation(s)
- C García-Ruiz
- Centro de Tecnología de los Alimentos y Servicios Biosanitarios, Universidad de Alcalá, Alcalá de Henares (Madrid), Spain
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21
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García-Ruiz C, García MC, Torre M, Marina ML. Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis. Electrophoresis 1999; 20:2003-12. [PMID: 10451109 DOI: 10.1002/(sici)1522-2683(19990701)20:10<2003::aid-elps2003>3.0.co;2-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Capillary electrophoresis was applied for the first time to determine soybean proteins in commercial soybean products. The most suitable conditions for the analysis of these products in less than 7 min were 0.05 M phosphate buffer (pH 8) with 1 M urea; detection wavelength, 254 nm; applied voltage, 20 kV; and temperature, 30 degrees C. Quantitation of soybean proteins was achieved using referenced conditions by means of the method of standard additions, using as standard a soybean protein isolate. This method was validated and applied to the quantitation of soybean proteins in commercial products derived from soybean protein isolate and soybean seeds.
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Affiliation(s)
- C García-Ruiz
- Centro de Tecnología de Alimentos y Servicios Biosanitarios, Universidad de Alcalá, Ctra. Madrid-Barcelona, Alcalá de Henares (Madrid), Spain
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22
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García MC, Marina ML, Torre M. Ultrarapid detection of bovine whey proteins in powdered soybean milk by perfusion reversed-phase high-performance liquid chromatography. J Chromatogr A 1998; 822:225-32. [PMID: 9809445 DOI: 10.1016/s0021-9673(98)00619-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
A perfusion reversed-phase high-performance liquid chromatographic method has been developed to simultaneously separate soybean and bovine whey proteins (alpha-lactalbumin and beta-lactoglobulins (A + B)) in a very short analysis time (approximately 5 min). The method consisted of a linear binary gradient water-acetonitrile-0.10% trifluoroacetic acid at a flow-rate of 3 ml/min, with the column thermostated at 60 degrees C, and ultraviolet detection at 254 nm. This method enables the rapid detection of adulterations of powdered soybean milks by addition of bovine whey proteins. When bovine whey proteins were too low to be detected by direct injection of the sample, a previous acidic precipitation step was required in order to concentrate these proteins. Quantitatve analysis of bovine whey proteins was also successfully performed. In fact, it was possible to detect about 1% and 1.3% of alpha-lactalbumin and beta-lactoglobulins, respectively, in a commercial powdered soybean milk in which these proteins were included in its formulation. Results were compared with those obtained by conventional reversed-phase high-performance liquid chromatography.
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Affiliation(s)
- M C García
- Departamento de Química Analítica, Facultad de Ciencias, Universidad de Alcalá, Madrid, Spain
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23
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García MC, Marina ML, Laborda F, Torre M. Chemical characterization of commercial soybean products. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00231-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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García MC, Torre M, Marina ML, Laborda F. Composition and characterization of soyabean and related products. Crit Rev Food Sci Nutr 1997; 37:361-91. [PMID: 9227890 DOI: 10.1080/10408399709527779] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Soyabean contains about 48 to 50% proteins. Among these, storage proteins are predominant. 7S and 11S globulins are two storage proteins that constitute 80% of the total protein content in soyabean. Moreover, there are other less abundant storage proteins such as 2S, 9S, and 15S globulins. In addition to globulins, enzymes, protease inhibitors (Kunitz and Bowman-Birk), lectin, and other complete the soya protein content. Different methods exist to characterize soya proteins. These methods involve (1) an isolation of proteins from soya commercial products and (2) the use of analytical techniques for protein determination. Soya proteins may interact with other soya components such as minerals, phytic acid, ascorbic acid, and fiber. These interactions, which depend on soya processing and treatment, can decrease the bioavailability of minerals and proteins. Swelling, solubility, viscosity, and capacity to form a gel, an emulsion, or a foam are the main functional properties of soyabean. They are responsible for the wide use of soya in industrial processes.
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Affiliation(s)
- M C García
- Centro de Tecnología de Alimentos, Universidad de Alcalá de Henares, Madrid, Spain
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25
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García MC, Marina ML, Torre M. Simultaneous separation of soya bean and animal whey proteins by reversed-phase high-performance liquid chromatography. Quantitative analysis in edible samples. Anal Chem 1997; 69:2217-20. [PMID: 9183185 DOI: 10.1021/ac9608432] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
A reversed-phase high-performance liquid chromatography method was developed successfully for the simultaneous and rapid separation of the main soya bean proteins (globulins) and animal whey proteins (alpha-lactalbumin and beta-lactoglobulin). This method consisted of a linear gradient of two mobile phases (0.1% trifluoroacetic acid in water and 0.1% trifluoroacetic acid in acetonitrile). For the first time, soya bean globulins were separated from animal whey proteins. The analysis time for this separation was 20 min, eluting soya bean globulins in the first 10 min. The method was applied to quantify soya bean proteins in soya bean commercial milks with the possibility of detecting the presence of animal whey proteins. Adulteration of a powdered soya bean milk by animal whey proteins was detected. The possibility of detecting the presence of soya bean proteins in animal milks was also studied.
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Affiliation(s)
- M C García
- Centro de Tecnología de los Alimentos, Universidad de Alcalá de Henares, Madrid, Spain
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