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Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation.

ABSTRACT: Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal -OH groups to investigate the reactions involved in this approach to soy flour adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disaccharides by the same reaction do not appear to form from the insoluble soy flour carbohydrates, or have already reacted. The reaction of periodate with soy protein isolate has been shown to generate some aldehydes too. When the mix of SPI and soy insoluble carbohydrates is treated with periodate, the majority of the observed aldehyde carrying species appear to be higher molecular weight carbohydrate oligomer fractions.

SUBMITTER: Frihart CR

PROVIDER: S-EPMC6780918 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature

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Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation.

Frihart Charles R CR Pizzi Antonio A Xi Xuedong X Lorenz Linda F LF

Polymers 20190910 9

Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal -OH groups to investigate the reactions involved in this approach to soy flour adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disacchar ...[more]

PMID: 31510024

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Project description:Substantial amounts of phenolic aldehydes, represented by the structures of syringaldehyde, vanillin, and 4-hydroxybenzaldehyde, are emitted to the atmosphere during biomass burning. The oxidative transformation of phenolic aldehydes during atmospheric transport has the potential to modify the physicochemical properties of particulates, which play a vital role in Earth's climate and human health. Herein, thin solid films made of syringaldehyde, vanillin, and 4-hydroxybenzaldehyde are oxidized in contact with O3(g) under a relative humidity of 74% representative of average global conditions. New physical insights into the surface reactions are achieved by analyzing isopropanol-extracted films before and during oxidation by multiple techniques. Changes in electronic transitions at 220, 310, and 350-400 nm registered by UV-vis spectroscopy show that the oxidized films have enhanced mass absorption coefficients at λ > 300 nm. Electrospray ionization (ESI) mass spectrometry (MS) and ion chromatography with conductivity and MS detection of extracted oxidized films confirm aromatic ring cleavage of syringaldehyde and vanillin by O3(g) with the production of carboxylic acids. Carboxylic acids were observed as anions ([M - H]-) at m/z 45 (formic acid), 73 (glyoxylic acid), 75 (glycolic acid), 89 (oxalic acid), 115 (maleic acid), 117 (mesoxalic acid), 119 (tartronic acid), and 129 (maleic acid monomethyl ester), while other polyfunctional products were registered by ultrahigh-pressure liquid chromatography with UV-vis and MS detection. In situ production of hydroxyl radicals is confirmed by demethoxylation products and ipso attack at the C1 ring position holding the -C(H)═O group. The order of reactivity increased with the number of methoxy substituents that donate electron density to the aromatic ring. Combined oxidation mechanisms for the three compounds are proposed based on all of the experimental observations and explain the contribution of aged biomass burning material to secondary organic aerosol formation.

Project description:BackgroundSoy protein may reduce coronary heart disease (CHD) risk by lowering LDL cholesterol, but few studies have assessed whether whole soy flour displays a similar effect.ObjectiveThe aim of this study was to assess the dose effect of whole soy flour incorporated into muffins on plasma LDL cholesterol in hypercholesterolemic adults.MethodsAdults aged 30-70 y (n = 243) with elevated LDL cholesterol (≥3.0 and ≤5.0 mmol/L) were stratified by LDL cholesterol and randomly assigned to consume 2 soy muffins containing 25 g soy protein [high-dose soy (HDS)], 1 soy and 1 wheat muffin containing 12.5 g soy protein and 12.5 g whey protein [low-dose soy (LDS)], or 2 wheat muffins containing 25 g whey protein (control) daily for 6 wk while consuming a self-selected diet. Fasting blood samples were collected at weeks 0, 3, and 6 for analysis of plasma lipids [total, LDL, and HDL cholesterol and triglycerides (TGs)], glucose, insulin, C-reactive protein (CRP), and isoflavones. Blood pressures also were measured. Dietary intake was assessed at weeks 0 and 4 with the use of 3 d food records. Treatment effects were assessed with the use of intention-to-treat analysis with multiple imputation and LDL cholesterol as the primary outcome.ResultsIn total, 213 (87.6%) participants completed the trial. Participants were primarily Caucasian (83%) and mostly female (63%), with a mean ± SD body mass index (in kg/m2) of 28.0 ± 4.6 and systolic and diastolic blood pressures of 122 ± 16 and 77 ± 11 mm Hg, respectively. Despite a dose-dependent increase in plasma isoflavones (P < 0.001), neither HDS nor LDS had a significant effect on LDL cholesterol compared with control (mean ± SEM changes: control, -0.04 ± 0.05 mmol/L; HDS, 0.01 ± 0.05 mmol/L; and LDS, -0.04 ± 0.06 mmol/L). There were no significant treatment effects on total or HDL cholesterol, TGs, CRP, homeostatic model assessment of insulin resistance, blood pressure, or the Framingham 10-y CHD risk score.ConclusionConsuming 12.5 or 25 g protein from defatted soy flour incorporated into muffins does not reduce LDL cholesterol or other CHD risk factors in hypercholesterolemic adults. This trial was registered at clinicaltrials.gov as NCT01547585.

Dataset Information

Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation.

Publications

Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation.

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