Effects of infrared treatment on SDS-PAGE patterns and functional properties of soybeans

In this study, effects of infrared treatment (814, 1003, 1208, and 1342W for 10 or 15 min) on electrophoretic patterns and functional properties (protein solubility, water and oil absorption, emulsifying and foaming capacity, emulsion and foam stability) of Adasoy and Nazlican soybeans (unsoaked, 30 or 45 min soaked) were investigated. This study aimed to investigate how the functional properties are affected under the infrared conditions used in our previous researches, which identified the effects of these conditions on undesirable (urease, trypsin inhibitor, lipoxygenase) and health-beneficial (tocopherols, total phenolic content, antioxidant activity) constituents of soybeans. Infrared conditions, which are enough for elimination of undesirable constituents, caused only slight reductions in protein relative band intensities, protein solubility, emulsifying and foaming properties of unsoaked and soaked soybean cultivars. The improved water absorption and reduced oil absorption of infrared treated soybeans may provide significant benefits for their use in food products, where prolonged product freshness and reduced oil absorption during frying are desired, respectively. Overall results and discussions indicated that the application of a wide range of infrared processing conditions is highly beneficial for determining the appropriate conditions that ensure soybean quality in terms of functional properties, along with undesirable and health-beneficial constituents.