Binding Properties of 2-Pentyl Pyridine to Soy Protein as Measured by Solid Phase Microextraction

Authors

  • A. Zhou,

    1. Author Zhou is affiliated with Ross Products Division, Abbott Laboratories, Columbus, Ohio. Authors Boatright and Reuber are affiliated with the Animal Science Dept., University of Kentucky, Lexington, KY40546-0215. Author Johnson is with the Center for Crops Utilization Research, Iowa State University, Ames. Direct correspondence to author Boatright (E-mail: wlboat1@pop.uky.edu).
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  • W.L. Boatright,

    1. Author Zhou is affiliated with Ross Products Division, Abbott Laboratories, Columbus, Ohio. Authors Boatright and Reuber are affiliated with the Animal Science Dept., University of Kentucky, Lexington, KY40546-0215. Author Johnson is with the Center for Crops Utilization Research, Iowa State University, Ames. Direct correspondence to author Boatright (E-mail: wlboat1@pop.uky.edu).
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  • L.A. Johnson,

    1. Author Zhou is affiliated with Ross Products Division, Abbott Laboratories, Columbus, Ohio. Authors Boatright and Reuber are affiliated with the Animal Science Dept., University of Kentucky, Lexington, KY40546-0215. Author Johnson is with the Center for Crops Utilization Research, Iowa State University, Ames. Direct correspondence to author Boatright (E-mail: wlboat1@pop.uky.edu).
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  • M. Reuber

    1. Author Zhou is affiliated with Ross Products Division, Abbott Laboratories, Columbus, Ohio. Authors Boatright and Reuber are affiliated with the Animal Science Dept., University of Kentucky, Lexington, KY40546-0215. Author Johnson is with the Center for Crops Utilization Research, Iowa State University, Ames. Direct correspondence to author Boatright (E-mail: wlboat1@pop.uky.edu).
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  • This project was funded by USDA NRICGP Grant # KY9701687. Published with the approval of the Director of the Kentucky Agricultural Experiment Station as Journal Article Number 00-07-179.

Abstract

ABSTRACT: The binding properties of 2-pentyl pyridine (2-pp) were investigated for soybean protein isolates (SPI) and the beta-conglycinin and glycinin soy protein fractions. The glycinin fraction had the highest binding affinities for 2-pp, followed by beta-conglycinin fraction, and then SPI. More 2-pp was bound by SPI and beta-conglycinin or glycinin fractions under alkaline conditions than under neutral conditions, which exhibited more binding than acidic conditions. More 2-pp was also bound at high temperature (74 °C) than at 25 °C, but greater binding affinity of 2-pp was observed at 4 °C than at 25 °C. With increased NaCl concentrations, the binding affinity of 2-pp decreased. Exposure to UV light increased binding of 2-pp to all types of soy protein.

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