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7732759 
Journal Article 
Effect of lipids on soy protein isolate solubility 
Boatright, WL; Hettiarachchy, NS 
1995 
Yes 
Journal of the American Oil Chemists' Society
ISSN: 0003-021X
EISSN: 1558-9331 
Springer-Verlag 
CHAMPAIGN 
72 
12 
1439-1444 
English 
WOS:A1995TK89200007 
Reduced-lipid soy protein isolate (SPI), prepared from soy flour treated so that most of the polar lipids have been removed, exhibited an increase in protein solubility of 50% over that of the control SPI prepared from hexane-defatted flour. Adding lipids from a commercial SPI during processing of reduced-lipid SPI decreased SPI solubility by 46%. The 19% decreased solubility caused by the lipids (primarily phospholipids) was largely recovered by treating the protein with a reducing agent (2-mercaptoethanol). The balance of protein insolubility, caused by the lipids, was attributed to a smaller lipid fraction (approximately 5% of the total lipids). Adding lipids during SPI processing contributed to both the formation of oxidized protein sulfhydryls, incapable of being reduced by 2-mercaptoethanol, and to oxidative deterioration of protein as determined by protein carbonyl contents. © 1995 AOCS Press. 
lipid oxidation; lipids; phospholipids; protein oxidation; protein solubility; soy protein isolate; sulfhydryl