THERMAL-DENATURATION OF SOY PROTEINS AS RELATED TO THEIR DYE-BINDING CHARACTERISTICS AND FUNCTIONALITY

The binding of Cresol Red and of Acid Orange 10 (in the absence and presence of urea) to unheated and progressively heated, defatted soy meal was compared with their NSI values, urease activities, in vitro digestibilities, unreactive lysine contents, and foaming and emulsifying capacities. These results suggested that increased amounts of Cresol Red and of Acid Orange 10 (in the presence of urea) bound to the heated samples were due to the progressive exposure of hydrophobic residues caused thermal denaturation. High statistical correlations were obtained between dye-binding, the duration of heating, and functional properties. Our results indicate that dye-binding has potential for predicting certain functional properties as well as for monitoring thermal denaturation of soy proteins. © 1990 AOCS Press.