Insolubilization functional properties

Reversibly insolubilized soybean protein products possess various functional properties, such as binding, emulsification effect, etc. These functionalities may appear when the native protein molecules are unfolded during heating in food processing. Therefore these products, such as soybean protein isolate, are useful as binders or emulsifiers for sausage, hams, etc. 

Many processes used for extracting and preparing novel proteins cause denaturation, insolubilization and loss of functional properties. Because of this the development of practical procedures for the modification of these non-functional proteins to impart some functional properties is needed. Such, modification can amplify the uses of these protein, facilitate the simulation of traditional foods, improve compatibility between protein ingredients and aid food manufacturing and processing. 

During isolation by conventional methods yeast proteins frequently become denatured, insolubilized and display poor functional properties. These proteins can be rendered more soluble by limited hydrolysis with acid, alkali or proteolytic enzymes. Protein hydrolyzates are most commonly prepared by partial acid hydrolysis and yeast hydrolyzates are popular as food flavorings and ingredients (66). Acid hydrolyzates have flavors resembling cooked meats and are widely used by earners to impart brothy, meaty flavors to soups, gravies, sauces, canned meats. 

The advantage of this method is that minima) conformational change occurs to the insolubilized species thus retaining the maximum amount of its functional properties. However, leaching of the insolubilized species can occur as well as access to it being restricted. 

A wide variety of reactions is available for the coupling of ligands and proteins to supports. The requirements of such a reaction are that it should be easy to perform, provide a stable link, and cause minimal disturbance to the functional properties of the insolubilized species. 

Such a wide variety of coupling reactions exists that it is possible to insolubilize through any chosen grouping. This is particularly important in the case of ligands where coupling must take place away from the active site of the ligand in order to preserve its functional property. 

Chem. Descrip. Polyol carbonyl adduct Uses Insolubilizer for paper coalings incl. food-contact paper Fealwes Reacts with functional groups of coating binders reduces water sensitivity inc. number of impressions and print quality in the offset printing process Regulatory FDA approved Properties Dens. 10.7 Ib/gal pH 4.5 55% total solids SER-AD FA 153 [Sasol Servo BV ... 

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