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

Effects of infrared treatment on SDS-PAGE patterns and functional properties of soybeans | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effects of infrared treatment on SDS-PAGE patterns and functional properties of soybeans Seda Yalcin, Arzu Başman This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8652950/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract 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. infrared soaking soybean protein electrophoresis functional properties Figures Figure 1 Figure 2 Figure 3 Figure 4 Introduction Soybeans are good sources of protein with excellent functional properties and high nutritional value. However, trypsin inhibitor causes substantial reductions in protein digestibility, and lipoxygenase-catalyzed lipid oxidation leads to undesirable flavors. These factors limit the utilization of soybeans (Janssen, 1997; Kong et al., 2023). Some treatments can be used to overcome these disadvantages. Beyond mitigating these drawbacks, treatments such as heating, extrusion, fluidized bed drying, spouted bed drying, and infrared radiation can also alter some properties of soy, offering advantages for various applications in food production (Barać et al., 2004; Wiriyaumpaiwong et al., 2004). In recent years, infrared treatment has been used for drying (fruits, vegetables, grains, noodles, bulgur, etc), roasting, baking, blanching, peeling, frying, cooking, modification of starch, enzyme inactivation, sterilization, and pasteurization (Aboud et al., 2019; Bai et al., 2018; Basman & Yalcin, 2011; Ismailoglu & Basman, 2015; Laçin & Başman, 2025; Lao et al., 2019; Savas & Basman, 2015; Yalcin & Basman, 2015). Infrared treatment has great potential to impact the food processing industry in terms of energy efficiency, energy cost, time-saving, and effectiveness (Hiếu & Hà, 2024; Sakare et al., 2020). Infrared treatment improves the nutritional value and overall quality of foods, thereby fulfilling the requirements of the agriculture and food processing industries (Hay & Van Kien, 2022; Hiếu & Hà, 2024; Laçin & Başman, 2025; Manyatsi et al., 2023; Yalcin & Basman, 2016). Treatments applied to legumes for different purposes affect functional properties. Compared to control samples, lower protein solubility values were reported for roasting (80°C, 1 min) and boiling (90°C, 20 min) of chickpeas, lentils, and peas (Ma et al., 2011), infrared treatment of kidney beans, green peas, black beans, lentils, and pinto beans (Fasina et al., 2001) and soybeans (Wiriyaumpaiwong et al., 2004; Zilic et al., 2006), extrusion (100–150°C for 25–30 sec), autoclaving (120°C, 1.4bar, 10–30 min) and microwave toasting (800W, 2450MHz, 1–5 min) of soybeans (Zilic et al., 2006). However, it was reported for soybeans that infrared treatment caused higher soluble protein content compared to fluidized bed drying and spouted bed drying, extrusion and microwave toasting (Wiriyaumpaiwong et al., 2004; Zilic et al., 2006). Reduction in protein solubility was attributed to protein denaturation and aggregation (Fasina et al., 2001; Hu et al., 2023). When the water holding capacity was taken into account, compared to control samples, higher values were reported for roasting (80°C, 1 min) and boiling (90°C, 20 min) of chickpeas, lentils, and peas (Ma et al., 2011), cooking (30 minutes) and autoclaving (121°C for 10 minutes) of soybeans (Ukwuru, 2003), infrared treatment (surface temperature; 130°C and 150°C) of lentils (Liu et al., 2010) and cowpeas (Mwangwela et al., 2007). Boiling and roasting of chickpeas, lentils, peas (Ma et al., 2011), cooking (30 minutes) and autoclaving (121°C for 10 minutes) of soybeans (Ukwuru, 2003) caused increases in oil absorption capacity. Infrared treatment (surface temperature; 130°C and 150°C) of lentil samples did not considerably alter the oil binding capacity (Liu et al., 2010). Cooking (30 min) and autoclaving (121°C, 10 min) of soybeans (Ukwuru, 2003), infrared treatment (surface temperature; 130°C and 150°C) of 24 h tempered lentil samples (Liu et al., 2010) decreased emulsion properties. However, infrared treatment of 48 and 96h tempered lentil samples resulted in higher emulsifying activity. Hydrothermal cooking (154°C for 11, 19, 30, and 42 s, by infusing steam under pressure and then spray drying) of soy flour (Wang & Johnson, 2001), cooking (30 min) and autoclaving (121°C, 10 min) of soybeans (Ukwuru, 2003) caused a decrease in foaming properties. In literature, infrared has been applied to soybeans for various purposes, including drying (Niamnuy et al., 2011), heating (Jayasinghe et al., 2024; Lara et al., 2019; Zilic et al., 2006), minimizing breakage (Dondee et al., 2011), and reducing activity of urease (Wiriyaumpaiwong et al., 2004; Yalcin & Basman, 2015), lipoxygenase (Maetens et al., 2018; Yalcin & Basman, 2015) and trypsin inhibitor (Maetens et al., 2018; Yalcin & Basman, 2015). To the best of our knowledge, no investigations have been conducted on the effects of infrared treatment on electrophoretic patterns and functional properties of soybeans in the literature, except for studies on protein solubility (Dondee et al., 2011; Wiriyaumpaiwong et al., 2004; Zilic et al., 2006) and water absorption (Jayasinghe et al., 2024). Therefore, this study aimed to provide detailed information, discussion, and comprehensive insights to the existing literature by investigating the effects of infrared treatment conditions, which were previously evaluated for their influence on both undesirable and health-beneficial constituents, on the electrophoretic patterns and functional properties of soybeans. The broad range of infrared conditions (power and time) used in our previous studies (Yalcin & Basman, 2015; Yalcin & Basman, 2016) to investigate the effects of infrared treatment on undesirable constituents (urease, trypsin inhibitor, lipoxygenase) and health-beneficial constituents (tocopherols, total phenolic content, antioxidant activity) in soybeans was also applied in the present study. In the present study, the effects of infrared treatment on electrophoretic patterns and functional properties (protein solubility, water absorption capacity, oil absorption capacity, emulsifying properties, foaming properties) of soybeans were investigated. Material and Methods Materials Soybean samples (cvs. Adasoy and Nazlican obtained from Cukurova Agricultural Research Institute, Adana, Türkiye) with uniform size (6 < x < 8mm) were used in the study. Moisture, protein, and ash contents of the samples were determined according to AACC Approved Methods (AACC, 2000). Infrared treatment Soybeans, soaked in water (7/40 (w/v); 30°C) for 30 min or 45 min, were prepared according to the method reported by Yalcin & Basman (2015) and Yalcin & Basman (2016). The moisture contents of Adasoy and Nazlican soybean samples were 7.8% and 8.3% (unsoaked), 40.4% and 48.5% (30 min soaked), 44.8% and 51.7% (45 min soaked). Infrared treatment (814, 1003, 1208, 1342W) was applied to unsoaked and soaked (30 min, 45 min) soybeans for 10 min or 15 min. The surface temperatures at 814, 1003, 1208, 1342 W for 10 min were 89, 119, 129 and 159°C for unsoaked samples; 64, 87, 96 and 99°C for 30 min soaked samples; and 63, 84, 94 and 99°C for 45 min soaked samples, respectively. For 15 minutes of infrared treatment, the surface temperatures at the same power levels were 101, 122, 140 and 168°C for unsoaked samples; 75, 94, 116 and 120°C for 30 min soaked samples; and 72, 92, 112 and 114°C for 45 min soaked samples, respectively. The samples were rested in a fermentation cabinet at 30°C for 20 h in order to obtain final moisture contents lower than 9%, and then the samples were ground (< 212 µm). Electrophoresis (SDS-PAGE) For each SDS-PAGE sample, 40mg (14% moisture basis) defatted soy flour (< 212µm) was dissolved in 500µL extraction buffer solution containing 2%(w/v) SDS, 7%(v/v) 2-mercaptoethanol, 0.063 M Tris-HCl, 0.01% (w/v) Pyronin Y and 20% (w/v) glycerol. SDS-PAGE was carried out in a slab gel unit (Hoefer Scientific Instruments, San Francisco, U.S.A.) at 20°C and a constant current of 60mA/2 gels, according to the method reported by Ng & Bushuk (1987). Wells were loaded with 5.5 µl of a sample solution or protein markers (Sigma Chemical Co., St. Louis, MO, USA). The gels were stained with Coomassie Brilliant Blue G-250 overnight, according to Ng & Bushuk (1987). Densitometric analysis was carried out using TotalLab TL100 (Nonlinear Dynamics, USA). Relative quantities of polymers were calculated from the respective areas and normalized to facilitate the comparison. Protein solubility The protein extraction was carried out according to the method reported by Wu et al. (1998). Sample (20 mg) was extracted in 20 mL of water (pH 7.0) for 30 min at room temperature and then centrifuged at 12100 g for 10 min. The soluble protein content in the extract was detected at 660 nm according to the method reported by Lowry et al. (1951), using bovine serum albumin (BSA, Sigma, USA) as a standard. Analyses were performed in duplicate, and the results were given on a dry basis. Water absorption capacity Water absorption capacities of the defatted soybean flour samples were determined according to the method reported by Abu et al. (2005). A 0.2 g defatted soybean flour sample was mixed with 4 mL of distilled water for 15 min. The samples were centrifuged (1000g, 10 min), and the residue was weighed. Analyses were performed in duplicate. The water absorption capacity was expressed as the grams of retained water / gram of dry sample. Oil absorption capacity Oil absorption capacity was determined according to the method reported by L’hocine et al. (2006). Soybean flour (0.3 g) and corn oil (3 mL) were stirred for 1 min, centrifuged (2060g, 30 min), and the residue was weighed. Analyses were performed in duplicate. The oil absorption capacity was expressed as the grams of retained oil/gram of dry sample. Emulsifying properties Emulsifying capacity and emulsion stability were determined according to the method of Betancur-Ancona et al. (2004). Soybean flour (0.025g) was homogenized (11600 min − 1 , 2 min, Heidolph, Germany) in 2.5 mL distilled water. Corn oil (2.5 mL) was added to the slurry and homogenized (22400 min − 1 ,1.5 min) and centrifuged (4000 rpm, 5 min). The emulsifying capacity was calculated by using the equation given below. Analyses were performed in duplicate. The emulsions, prepared as described above, were heated at 80°C for 30 min in a water bath and centrifuged (4000 rpm, 5 min). Emulsion stability was calculated by using the equation given below. Analyses were performed in duplicate. Foaming properties Soybean flour (3 g) was mixed with 150 mL distilled water for 5 min, and the foam was carefully transferred to a 250 mL measuring cylinder. The foam volume was measured in order to determine foaming capacity. The whipped sample was allowed to stand at 20°C for 30 min, and the volume of the whipped sample was recorded in order to determine foam stability. Analyses were performed in duplicate. The foaming capacity and foam stability were calculated using the equations below (Liu et al., 2010). Statistical analysis Duncan’s test was applied in order to determine the differences among main effects (infrared power, soaking time, treatment time) for protein solubility, water absorption, oil absorption, emulsifying and foaming capacity, emulsion and foam stability. A p-value of less than 0.05 was considered statistically significant. Standard deviations were determined using Microsoft Excel. Results and Discussions Adasoy soybean samples had ash (%, db) and protein (Nx6.25, db) contents of 5.15% and 39.3%, while Nazlican soybean samples had ash and protein contents of 5.00% and 39.7%, respectively (Yalcin & Basman, 2015; Yalcin & Basman, 2016). Electrophoresis (SDS-PAGE) SDS-PAGE is a fundamental analytical method for the separation, identification and characterization of protein across diverse food products (Joshi et al., 2025). Electrophoretic patterns and densitometric areas of IR-treated Adasoy (Fig. 1 .a-b-e) and Nazlican (Fig. 1 .c-d-f) soybean samples are presented in Fig. 1 . Infrared treatment generally caused decreases in relative intensities of the protein bands of unsoaked and soaked samples of both cultivars compared to their respective controls. The decrease was more evident for the unsoaked soybeans. The relative band intensities of the unsoaked and soaked soybeans (especially 30 min soaked ones) generally decreased by infrared treatment at 1208W and 1342W for 10 min or 15 min. The decrease was more evident for the samples IR-treated at the highest IR power (1342W) and/or for a longer time (15 min) (Fig. 1 ). Most of the bands of the unsoaked samples had almost disappeared after the infrared treatment at 1342W for 15 min. The decreases in densitometric areas of the IR-treated soaked soybeans were less than those of unsoaked samples. The decrease was more pronounced in the samples soaked for 30 min compared to those soaked for 45 min. Generally, lower densitometric area values were obtained for Nazlican soybeans infrared treated at higher power compared to Adasoy samples. Changes in banding profile of infrared-treated soybean are comparable with those of roasted chickpea protein isolate reported by Xu et al. (2017). Protein solubility Protein solubility values of IR-treated Adasoy and Nazlican soybeans are shown in Fig. 2 . Among all IR-treated samples, the highest protein solubility value in both cultivars was obtained for the 45 min soaked samples IR-treated at 814W for 10 min (Fig. 2 ). Compared to the control, protein solubility in 45 min soaked Adasoy and Nazlican samples decreased by 13% and 15% at 814W, and by 17% and 37% at 1003W, after 10 minutes of infrared treatment, respectively. The reductions in protein solubility values of 45 min soaked Adasoy and Nazlican soybeans treated at 1342W for 10 min were 27.4% and 23.5%, respectively. Different soaking time, infrared power, and treatment time caused significant changes in protein solubility values of Adasoy and Nazlican soybean samples (P˂0.05) (Table 1 – 2 ). The protein solubility values of Adasoy and Nazlican control samples were 80.9% and 81.1%, respectively. As the infrared power increased, a significant and gradual decrease in protein solubility values was observed (Table 1 – 2 ). Significantly higher protein solubility values were obtained with an infrared treatment time of 10 min for both cultivars. Protein solubility values for the 45 min soaked samples were found to be significantly higher compared to the unsoaked or 30 min soaked soybean samples. Surface temperatures of the soaked samples during the infrared treatment for 10 min and 15 min were in the range of 63–99°C and 72–120°C, respectively. The surface temperatures of the unsoaked soybeans were 90–160°C for the 10 min treatment and 100–170°C for the 15 min treatment. Lower surface temperatures during IR treatment of soaked soybeans may lead to lower levels of protein denaturation compared to unsoaked samples. Fasina et al. (2001) reported that infrared (surface temperature of 140°C) caused a decrease in protein solubility values of legumes (kidney beans, green peas, black beans, lentil and pinto beans) due to protein denaturation. Table 1 Multiple comparison test results of main factors (soaking time, infrared power, treatment time) for functional properties of Adasoy soybean samples a ADASOY Sample Protein Solubility (%) Water Absorption Capacity (%) Oil Absorption Capacity (%) Emulsifying Capacity (%) Emulsion Stability (%) Foaming Capacity (%) Foam Stability (%) Soaking Time (min) Control 80.9a 194d 113.1a 57.0a 51.0a 54.0a 32.7a 0 b 36.9d 293a 98.3d 49.0c 26.5c 29.8c 0.9b 30 40.2c 261b 104.7c 50.0bc 28.5b 31.3b 1.1b 45 44.7b 246c 107.1b 50.6b 28.7b 31.3b 1.2b Infrared Power (Watt) Control 80.9a 194e 113.1a 57.0a 51.0a 54.0a 32.7a 814 65.8b 237d 111.5b 53.8b 48.8b 31.7b 4.2b 1003 52.4c 260c 105.9c 53.4b 48.8b 31.0bc 0c 1208 25.2d 283b 101.3d 49.5c 9.7c 30.4c 0c 1342 19.1e 287a 94.8e 42.7d 4.3d 30.1c 0c Treatment Time (min) Control 80.9a 194c 113.1a 57.0a 51.0a 54.0a 32.7a 10 45.2b 251b 105.0b 50.3b 28.0b 31.0b 1.2b 15 36.1c 283a 101.8c 49.4b 27.8b 30.5b 0.9b a Values followed by the same letter in the same column are not significantly different (α = 0.05) b Soaking time “0 min” represents the unsoaked samples. Table 2 Multiple comparison test results of main factors (soaking time, infrared power, treatment time) for functional properties of Nazlican soybean samples a NAZLICAN Sample Protein Solubility (%) Water Absorption Capacity (%) Oil Absorption Capacity (%) Emulsifying Capacity (%) Emulsion Stability (%) Foaming Capacity (%) Foam Stability (%) Soaking Time (min) Control 81.1a 223d 130.6a 56.7a 52.2a 38.0a 19.3a 0 b 31.7d 305a 105.6d 47.7c 27.2c 25.3b 0.5c 30 36.2c 278b 118.3c 49.6b 29.3b 25.5b 0.8b 45 38.7b 266c 120.6b 50.9b 29.4b 26.0b 0.8b Infrared Power (Watt) Control 81.1a 223d 130.6a 56.7a 52.2a 38.0a 19.3a 814 63.2b 254c 125.2b 55.0b 51.1a 26.2b 2.8b 1003 41.8c 274b 115.5c 52.8c 48.7b 25.9b 0c 1208 20.5d 301a 111.5d 49.2d 9.8c 25.3bc 0c 1342 16.7e 303a 107.2e 40.8e 5.0d 24.9c 0c Treatment Time (min) Control 81.1a 223c 130.6a 56.7a 52.2a 38.0a 19.3a 10 40.0b 275b 117.0b 50.2b 28.8b 25.7b 0.9b 15 31.1c 291a 112.6c 48.7b 28.5b 25.5b 0.6c a Values followed by the same letter in the same column are not significantly different (α = 0.05) b Soaking time “0 min” represents the unsoaked samples. In our previous study (Yalcin & Basman, 2015), the effects of infrared treatment on undesirable constituents (lipoxygenase and trypsin inhibitor) of soybeans were investigated. Infrared conditions adequate for inactivation of undesirable constituents were 1003W-10 min for lipoxygenase (LOX-1 and LOX-3) and 45 min soaking-1342W-15 min for trypsin inhibitor. Infrared conditions adequate for the inactivation of undesirable constituents caused decreases in protein solubility values. After the IR treatment at 1003W for 10 min (lipoxygenase inactivation conditions), the protein solubility value of Adasoy sample decreased from 80.9% (control) to 55.3% (unsoaked sample), 61.5% (30min soaked sample) and 66.9% (45 min soaked sample), while the protein solubility value of Nazlican sample decreased from 81.1% (control) to 45.5% (unsoaked sample), 51.1% (30 min soaked sample) and 51.2% (45 min soaked sample). Maximum trypsin inhibitor reduction conditions (45 min soaking, 1342W for 15 min) resulted in protein solubility values of 23.0% and 18.3% for Adasoy and Nazlican samples, respectively. In a study by Zilic et al. (2006), the reductions in protein solubility values of Bosa soybeans (6.75% moisture content) IR-treated at 100°C, 125°C, 140°C, and 150°C for 3 min were 4.3%, 35.4%, 51.7%, and 62.0%, respectively. Prachayawarakorn et al. (2006) reported that the protein solubility value of the soybean having 360 g/kg moisture decreased from 94.28% to 66.64% with hot air drying at 135°C for 15 min, while that of the one decreased from 94.28% to 57.90% with hot air drying at 150°C for 10 min. Superheated steam drying at 135°C for 15 min or at 150°C for 10 min decreased the protein solubility values of soybeans from 94.28% to 59.51% or 53.59%, respectively. In a study by Radha & Prakash (2010), the autoclaving process (121°C, 15psi, 2–30 min) caused a decrease in the protein solubility of soy flour. In a study by Ma et al. (2011), compared to control samples, significantly lower protein solubility values were reported for roasted (80°C, 1 min) and boiled (90°C, 20 min) chickpeas, lentils, and peas. Wiriyaumpaiwong et al. (2004) reported higher soluble protein content in infrared treated soybeans compared to those treated with other techniques (extrusion, fluidized bed, spouted bed). In a study by Dondee et al. (2011), it was reported that combined near-infrared radiation (4, 6, 8 kW) and fluidized bed drying (4.5 m/s, bed depth of 6 cm) caused a decrease in protein solubility from 90–92% to 77–82%. Protein solubility is an important functional property of soybean proteins. Approximately 72–95% of the proteins are water-soluble (Zilic et al., 2006). Solubility of proteins affects the emulsifying and foaming properties of foods. Protein solubility is affected by hydrophilic-hydrophobic characteristics, size and charge, interaction with other components, temperature, pH, and ionic strength. Heat treatment causes decreases in protein solubility. Factors affecting the decrease of soybean protein solubility cause complex processes resulting in degradation, denaturation, and polymerization of proteins due to protein denaturation (Akubor et al., 2000; Zilic et al., 2006). Water absorption capacity Water absorption capacities of IR-treated soybeans are presented in Fig. 2 . Infrared power, soaking time, and treatment time caused significant changes in the water absorption capacities of Adasoy and Nazlican soybean samples (P < 0.05) (Table 1 – 2 ). Water absorption capacities of Adasoy and Nazlican control samples were found to be 194% and 223%, respectively (Fig. 2 , Table 1 – 2 ). Compared to the control, both unsoaked and soaked samples gave significantly higher water absorption capacities after the infrared treatment (10 min, 15 min) (Fig. 2 , Table 1 – 2 ). In both cultivars, the water absorption capacities generally increased gradually as the infrared power increased. Soybeans infrared treated for 15 min showed significantly higher water absorption values compared to those infrared treated for 10 min. (Fig. 2 , Table 1 – 2 ). The water absorption capacities of unsoaked samples were significantly higher than those of soaked (30 or 45 min) soybeans after the infrared treatment (Table 1 – 2 ). In both cultivars, the highest water absorption capacity was obtained for the unsoaked soybean treated at 1342W for 15 min (Fig. 2 ). The water absorption capacity of unsoaked Adasoy and Nazlican samples treated at 1342W for 15 min were found to be 338% and 345%, respectively (Fig. 2 ). In cv. Nazlican, water absorption capacity of unsoaked sample treated at 1208W for 15 min (343%) was comparable to that of unsoaked sample treated at 1342W for 15 min (345%). Among the unsoaked and soaked samples, the lowest water absorption capacities were generally obtained for the 45 min soaked IR-treated samples. Yalcin & Basman (2015) reported that IR treatment at 1003W for 10 min was found to be enough for complete inactivation of Lipoxygenase-1 and Lipoxygenase-3 in Adasoy and Nazlican soybean cultivars, regardless of the moisture content of the soybeans. Maximum trypsin inhibitor reduction was observed for the 45 min soaked soybeans infrared treated at 1342W for 15 min. Infrared conditions adequate for the inactivation of these undesirable constituents (Yalcin & Basman, 2015) caused increases in the water absorption capacities of soybeans. IR treatment at 1003 W for 10 min, which achieved complete inactivation of LOX-1 and LOX-3, increased water absorption capacity from 194% to 274%, 229%, and 227% in cv. Adasoy (unsoaked, 30 min soaked, and 45 min soaked samples, respectively), and from 223% to 286%, 262%, and 254% in cv. Nazlican. When the conditions (45 min soaking, 1342W for 15 min) for maximum trypsin inhibitor reduction were taken into account, the water absorption capacity increased from 194% (control) to 278% in cv. Adasoy and from 223% (control) to 289% in cv. Nazlican. Ukwuru (2003) reported that cooking soybeans for 30 min and autoclaving soybeans at 121°C for 10 minutes improved their water absorption capacities by 5% and 10%, respectively. The autoclaving temperature (121°C) was taken into account for comparing the results of Ukwuru (2003) with the results of our study. In our study, surface temperatures of 119°C, 122°C, and 120°C were observed for the unsoaked samples treated at 1003W-10 min, unsoaked samples treated at 1003W-15 min, and 30 min soaked samples treated at 1342W-15 min, respectively. The increases in water absorption capacities of unsoaked samples treated at 1003W for 10 min or 15 min were 41.2% and 49.5% for cv. Adasoy and 28.3% and 35.4% for cv. Nazlican, respectively. The increase for 30 min soaked Adasoy and Nazlican samples treated at 1342W for 15 min was 52.6% and 35.9%, respectively. Compared to the results of Ukwuru (2003), higher increases in water absorption capacity were obtained for the samples infrared treated under the conditions described above. Jayasinghe et al. (2024) reported that infrared treatment of soybeans induced pore formation, which contributed to increased water absorption, with the maximum increase of 47.5% observed at 120 seconds of infrared exposure (180°C). Fasina et al. (2001) also reported increased water absorption in legumes (kidney beans, green peas, black beans, lentils, and pinto beans) when infrared treatment at a surface temperature of 140°C was applied to samples soaked for 2–24 hours. Oil absorption capacity Oil absorption capacities of the IR-treated Adasoy and Nazlican soybeans are presented in Fig. 2 . Multiple comparison test results of the main factors (infrared power, soaking time, treatment time) are given in Table 1 – 2 . Results showed that soaking time, infrared power, or treatment time caused significant changes in the oil absorption capacities of Adasoy and Nazlican soybean samples (P < 0.05) (Table 1 – 2 ). Oil absorption capacities of Adasoy and Nazlican control soybean samples were 113.1% and 130.6%, respectively. A similar oil absorption capacity value (123%, db) was reported by Joshi et al. (2015) for soybean. Infrared treatment caused significant decreases in the oil absorption capacities of both soybean cultivars. The oil absorption capacities of Adasoy and Nazlican soybean samples decreased gradually as the infrared power increased (Table 1 – 2 ). Significantly lower oil absorption capacities were observed for the unsoaked Adasoy and Nazlican soybean samples as compared to 30 or 45 min soaked samples (Table 1 – 2 ). Soybean samples of both cultivars IR-treated for 15 min gave significantly lower oil absorption capacities compared to samples IR-treated for 10 min (Table 1 – 2 ). In both cultivars, the lowest oil absorption capacity was obtained for the unsoaked soybean sample treated at 1342W for 15 min. The oil absorption capacities of the Adasoy and Nazlican samples treated under these conditions were found to be 89.9% and 97.2%, respectively (Fig. 2 ). The unsoaked samples treated at 1342W for 10 min showed similar oil absorption capacities to those treated at 1342W for 15 min. Infrared treatment at 1003W for 10 min (adequate for inactivation of lipoxygenase in soaked and unsoaked soybeans) and treatment at 1342W for 15 min (maximum trypsin inhibitor reduction in 45 min soaked soybeans) (Yalcin & Basman, 2015) caused decreases in oil absorption capacities of soybeans. After the IR treatment of Adasoy soybean samples at 1003W for 10 min, oil absorption capacity decreased from 113.1% (control) to 102.4% (unsoaked), 108.7% (30 min soaked), and 111.6% (45 min soaked). Under the same infrared treatment conditions (1003W for 10 min), the oil absorption capacity of Nazlican samples decreased from 130.6% to 109.0% (unsoaked), 120.9% (30 min soaked), and 123.5% (45 min soaked). After the IR treatment of 45 min soaked soybean samples at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin & Basman, 2015), oil absorption capacities decreased from 113.1% (control) to 98.4% for cv. Adasoy and from 130.6% to 108.1% for cv. Nazlican. Emulsifying properties The emulsifying capacity and emulsion stability of the IR-treated Adasoy and Nazlican soybeans are presented in Fig. 3 . According to multiple comparison test results, the main factors (soaking time, infrared power, treatment time) caused significant changes in the emulsifying capacity and emulsion stability of Adasoy and Nazlican samples (P < 0.05) (Table 1 – 2 ). The emulsifying capacities of the Adasoy and Nazlican control samples were 57.0% and 56.7%, respectively. In both cultivars, emulsifying capacities generally decreased significantly as the infrared power increased (Fig. 3 , Table 1 – 2 ). Infrared treatment at 814W caused slight decreases in emulsifying capacity values of both cultivars (Fig. 3 ). Among the IR-treated samples, the highest emulsifying capacity was obtained for Adasoy and Nazlican samples treated at 814W for 10 min. In cv. Adasoy, the emulsifying capacity values of the samples treated at 1003W were not significantly different from those treated at 814W (Table 1 ). The decrease in emulsifying capacity values was more evident for the samples treated at higher infrared powers. In both cultivars, a marked decrease in emulsifying capacity was observed for the unsoaked soybean samples treated at the highest IR power (1342W) for 15 min, compared with their soaked counterparts (Fig. 3 ). The decrease was more pronounced for cv. Nazlican. Higher emulsifying capacity values were generally observed for the soaked samples as compared to those of the unsoaked ones. No significant difference was observed for the emulsifying capacity of 30 min and 45 min soaked samples in both cultivars (Table 1 – 2 ). Emulsifying capacity values of Adasoy and Nazlican samples IR-treated for 10 min were not significantly different from those of the ones IR-treated for 15 min (Table 1 – 2 ). Emulsifying capacity is affected by protein solubility (Wang & Johnson, 2001). In our study, the correlation coefficient between emulsifying capacity and protein solubility values in soybeans treated for 10 min was 0.90 for cv. Adasoy and 0.85 for cv. Nazlican, while for soybeans treated for 15 min, it was 0.86 for cv. Adasoy and 0.77 for cv. Nazlican. Ukwuru (2003) reported that cooking (30 min) and autoclaving (121°C, 10 min) of soybeans (steeped in water at 28°C for 24 h) caused 91% and 95% losses in emulsifying capacity, respectively. The emulsion stabilities of Adasoy and Nazlican control soybeans were 51.0% and 52.2%, respectively. Infrared treatment at 814W and 1003W caused slight decreases in emulsion stabilities of both soybean cultivars (Fig. 3 ). Emulsion stability values of Nazlican samples treated at 814W did not differ significantly from those of Nazlican control. The emulsion stability value of Adasoy sample treated at 814W was not significantly different from that of the one treated at 1003W (Table 1 – 2 ). However, infrared treatment of both soybean cultivars at 1208W and 1342W resulted in drastic decreases in emulsion stability values (Fig. 3 , Table 1 – 2 ). Compared to the control, significantly lower emulsion stability values were observed at different soaking times or different infrared treatment times. The emulsion stabilities of soaked soybeans of both cultivars were significantly higher compared to those of their unsoaked counterparts (Table 1 – 2 ). No significant differences were observed for the emulsion stability values of 30 min and 45 min soaked samples in both cultivars. Soybeans of both cultivars IR-treated for 10 min exhibited emulsion stability values comparable to those treated for 15 min. In our previous study (Yalcin & Basman, 2015), IR treatment at 1003 W for 10 min was sufficient to completely inactivate LOX-1 and LOX-3 in both cultivars, regardless of the moisture content of the soybeans. Infrared treatment at 1003W for 10 min caused only slight decreases in emulsifying capacity and stability values of the soybeans. After IR-treatment of Adasoy samples at 1003W for 10 min, emulsifying capacity decreased from 57.0% (control) to 54.0% (unsoaked), 53.0% (30 min soaked), and 54.0% (45 min soaked) while emulsion stability decreased from 51.0% (control) to 49.0% (unsoaked, 30 min or 45 min soaked samples) (Fig. 3 ). Infrared treatment of Nazlican samples at the same conditions also resulted in slight decreases in emulsifying capacity and emulsion stability values. Emulsifying capacity value of Nazlican samples decreased from 56.7% (control) to 52.2% (unsoaked), 53.3% (30 min or 45 min soaked samples), while emulsion stability decreased from 52.2% (control) to 48.9% (unsoaked, 30 min or 45 min soaked samples) (Fig. 3 ). Infrared treatment of 45 min soaked soybeans at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin & Basman, 2015) caused marked decreases in emulsifying capacity and emulsion stability values of soybeans. After the infrared treatment of 45 min soaked soybeans at 1342W for 15 min, emulsifying capacity and emulsion stability values were 43.6% and 7.0% for cv. Adasoy and 45.5% and 7.8% for cv. Nazlican, respectively (Fig. 3 ). In the literature, protein unfolding and reaggregation have been reported to cause emulsion destabilization, as large protein aggregates may be unable to efficiently cover fat droplets, resulting in reduced emulsion stability (Gao et al., 2018; Kong et al., 2023; Raikos, 2010). Foaming properties The foaming capacity and foam stability of the IR-treated Adasoy and Nazlican samples are presented in Fig. 4 . Multiple comparison test results (Table 1 – 2 ) showed that soaking time, infrared power, or treatment time caused significant changes in foaming capacities and foam stabilities of Adasoy and Nazlican soybean samples (P < 0.05) (Table 1 – 2 ). The foaming capacities of Adasoy and Nazlican control samples were 54.0% and 38.0%, respectively. Infrared treatment caused significant decreases in foaming capacity. Among the IR-treated samples, the highest foaming capacities were obtained for 30 or 45 min soaked Adasoy (32.3%) and unsoaked, 30 or 45 min soaked Nazlican (26.3%) samples treated at 814W for 10 min (Fig. 4 ). The foaming capacities of Adasoy samples treated at 1003W or Nazlican samples treated at 1003W or 1208W were not significantly different from those of their counterparts treated at 814W (Table 1 – 2 ). Multiple comparison test results (Table 1 – 2 ) showed that the foaming capacities of soaked Adasoy samples were significantly higher than those of unsoaked samples. However, soaking did not cause any significant changes in the foaming capacities of Nazlican samples. Foaming capacities of both soybean cultivars IR-treated for 10 min were not significantly different from those of their counterparts treated for 15 min. Adasoy control sample had a foaming capacity of 54.0%. IR treatment of Adasoy samples at 1003W for 10 min (adequate for complete inactivation of LOX-1 and LOX-3) (Yalcin & Basman, 2015) resulted in foaming capacities of 30.0% (unsoaked) and 31.3% (30 or 45 min soaked). For cv. Nazlican, foaming capacity decreased from 38.0% (control) to 26.0% (unsoaked or 30 min soaked) and 26.3% (45 min soaked) after infrared treatment of soybeans at 1003W for 10 min. Conditions for maximum trypsin inhibitor reduction (45 min soaking, IR treatment at 1342W for 15 min) (Yalcin & Basman, 2015) resulted in a foaming capacity of 30.0% (cv. Adasoy) and 24.7% (cv. Nazlican). The foam stability values of Adasoy and Nazlican control samples were 32.7% and 19.3%, respectively. Infrared treatment caused drastic decreases in foam stability values of both soybean cultivars (Fig. 4 ). Among the IR-treated samples, foam stability values higher than zero were obtained only for the samples treated at 814W. Infrared treatment of unsoaked or soaked samples at 814W resulted in a foam stability value of 2.7-5% for cv. Adasoy and 1.3-4% for cv. Nazlican (Fig. 4 ). Multiple comparison test results (Table 1 – 2 ) showed that foam stability values of both soybean cultivars soaked for 30 min were not significantly different from those of the ones soaked for 45 min. IR treatment at 1003W for 10 min (adequate for complete inactivation of LOX-1 and LOX-3) (Yalcin & Basman, 2015) or infrared treatment of 45 min soaked samples at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin & Basman, 2015) resulted in foam stabilities of 0% in all Adasoy and Nazlican samples. Ukwuru (2003) reported that cooking (30 min) and autoclaving (121°C, 10 min) of soybeans (steeped in water at 28°C for 24 h) resulted in 42% and 50% losses in foaming capacities and 88% and 84% losses in foam stabilities of soybeans, respectively. Mwangwela et al. (2007) reported that the reduction in the foaming capacity of cowpeas due to infrared heating was probably caused by slightly unfolded proteins aligning around the air bubbles and reducing surface tension. It was also reported that protein denaturation–induced reduction in solubility may decrease foaming capacity and stability (Akubor et al., 2000). Conclusions In the study, infrared treatment (814, 1003, 1208, and 1342 W for 10 min or 15min) was applied to unsoaked and soaked (30 or 45 min) Adasoy and Nazlican soybean samples. Effects of infrared treatment conditions on electrophoretic patterns and functional properties such as protein solubility, water and oil absorption, emulsifying and foaming capacity, emulsion and foam stability of soybean samples were investigated. Infrared conditions, used in our previous researches (Yalcin & Basman, 2015; Yalcin & Basman, 2016), to investigate the effects of infrared treatment on undesirable (urease, trypsin inhibitor, lipoxygenase) and health-beneficial (tocopherols, total phenolic content, antioxidant activity) constituents of soybean, were also applied in the present study. This study aimed to investigate how the electrophoretic patterns and 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 constituents of soybeans. Overall results and discussions, along with previous findings (Yalcin & Basman, 2015; Yalcin & Basman, 2016), showed that the application of a wide range of process variables (soaking time, infrared power, treatment time) is highly beneficial for determining the appropriate conditions that ensure soybean quality in terms of functional properties, along with undesirable and health-beneficial constituents (Yalcin & Basman, 2015; Yalcin & Basman, 2016). The water absorption capacities of soybeans increased with increasing infrared power. Increased water absorption aids moisture retention in formulations, thereby prolonging product freshness. Infrared treatment caused a decrease in oil absorption capacity of soybeans. The reduced oil absorption capacity may be beneficial for doughnuts, as it can prevent excessive oil absorption during frying. Infrared conditions, which are enough for elimination of undesirable constituents (lipoxygenase and trypsin inhibitor, urease), caused only slight reductions in relative band intensities, protein solubility, emulsifying and foaming properties of soybeans. These reductions might be attributed to protein denaturation. Although reductions in these properties were observed, the incorporation of flour from soybeans infrared treated at 814 W improved the characteristics of the cakes (unpublished data). Substituting 37.5% of the fat in the cake formulation with the flour from the soybeans infrared treated at 814W resulted in cakes exhibiting superior quality characteristics (specific volume, volume index, symmetry index and homogeneity index) compared to formulations containing no soybean flour or an equivalent amount of untreated soybean flour. Incorporation of flour from soybeans infrared treated at higher powers resulted in the cake samples with even greater specific volume. Declarations Acknowledgment The authors would like to thank Hacettepe University Scientific Research Projects Coordination Unit for the support (Project No: 08D11602003). CRediT authorship contribution statement Seda Yalcin : Conceptualization, Methodology, Investigation, Writing - Original Draft, Formal analysis, Visualization. Arzu Basman: Conceptualization, Methodology, Investigation, Writing - Original Draft, Writing - Review & Editing, Supervision, Project Administration. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8652950","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":581387503,"identity":"c3262e53-12bf-40c3-b306-3ed3763b40fb","order_by":0,"name":"Seda Yalcin","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAzElEQVRIiWNgGAWjYHACxgMMBgxyDDwgNhuRekBajOFaeIjTwsCQ2EC0FvkZyQ8O/Ci4k97fc8aA4UPZYQZ76QP4tRjcSDM42GPwLHfG2R4DxhnnDjPw8CUQ0CKRYHCYweBwbsN5HgNm3jagFkIuk5+R/gGkJV0epOUvMVoYbuSAbUkwADqMmZEYLQZn3hQA/XLYcOOZY0DGuXQenjOEHNaevvHBjz+H5eXOJAMZZdZy7D2EHCaQgGAfYCAqJvkPEFYzCkbBKBgFIxwAALzCRALlFt6YAAAAAElFTkSuQmCC","orcid":"","institution":"Afyon Kocatepe University","correspondingAuthor":true,"prefix":"","firstName":"Seda","middleName":"","lastName":"Yalcin","suffix":""},{"id":581387507,"identity":"0b313bd8-2572-4291-a1c9-c30129fcd227","order_by":1,"name":"Arzu Başman","email":"","orcid":"","institution":"Hacettepe University","correspondingAuthor":false,"prefix":"","firstName":"Arzu","middleName":"","lastName":"Başman","suffix":""}],"badges":[],"createdAt":"2026-01-20 21:01:49","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8652950/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8652950/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":101412561,"identity":"1ae8309f-e8c4-41f4-95a7-fcafb4d7963b","added_by":"auto","created_at":"2026-01-29 11:56:53","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":527605,"visible":true,"origin":"","legend":"\u003cp\u003eEffects of infrared treatment (10min, 15min) on electrophoretic patterns and densitometric areas of Adasoy (a,b,e) and Nazlican (c,d,f) soybeans (M)Marker, (C)Control, (1)Unsoaked, (2) 30min soaked, (3) 45min soaked.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-8652950/v1/ddf8c7bb1a5f7adce18dc714.png"},{"id":101412569,"identity":"43d7b1f7-98f3-4f98-956d-ada5724db505","added_by":"auto","created_at":"2026-01-29 11:56:57","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":302160,"visible":true,"origin":"","legend":"\u003cp\u003eEffects of infrared treatment on protein solubility, water absorption capacity, oil absorption capacity of Adasoy (a,c,e) and Nazlican (b,d,f) soybeans. The bars indicate standard deviations of the means.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-8652950/v1/ab16f7679ecd77142c7450b2.png"},{"id":101412536,"identity":"64c04fd4-2b84-437c-8660-c1d34bee1abb","added_by":"auto","created_at":"2026-01-29 11:56:44","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":163100,"visible":true,"origin":"","legend":"\u003cp\u003eEffects of infrared treatment on emulsifying capacity and emulsion stability of Adasoy (a,b) and Nazlican (c,d) soybeans. The bars indicate standard deviations of the means.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-8652950/v1/33f3f6b68f7ad3ffd6ebe8c3.png"},{"id":101412582,"identity":"ccdba24c-c734-41fd-8688-2984e0dc1662","added_by":"auto","created_at":"2026-01-29 11:57:08","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":136421,"visible":true,"origin":"","legend":"\u003cp\u003eEffects of infrared treatment on foaming capacity and foam stability of Adasoy (a,b) and Nazlican (c,d) soybeans. The bars indicate standard deviations of the means.\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-8652950/v1/a2fcd540ec34363102854b61.png"},{"id":105545297,"identity":"7fab828e-7191-4f24-a0dc-88ae33cc9a1f","added_by":"auto","created_at":"2026-03-27 08:58:31","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2049387,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8652950/v1/2c324549-71ed-4095-8810-85fdec543917.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effects of infrared treatment on SDS-PAGE patterns and functional properties of soybeans","fulltext":[{"header":"Introduction","content":"\u003cp\u003eSoybeans are good sources of protein with excellent functional properties and high nutritional value. However, trypsin inhibitor causes substantial reductions in protein digestibility, and lipoxygenase-catalyzed lipid oxidation leads to undesirable flavors. These factors limit the utilization of soybeans (Janssen, 1997; Kong et al., 2023). Some treatments can be used to overcome these disadvantages. Beyond mitigating these drawbacks, treatments such as heating, extrusion, fluidized bed drying, spouted bed drying, and infrared radiation can also alter some properties of soy, offering advantages for various applications in food production (Barać et al., 2004; Wiriyaumpaiwong et al., 2004). In recent years, infrared treatment has been used for drying (fruits, vegetables, grains, noodles, bulgur, etc), roasting, baking, blanching, peeling, frying, cooking, modification of starch, enzyme inactivation, sterilization, and pasteurization (Aboud et al., 2019; Bai et al., 2018; Basman \u0026amp; Yalcin, 2011; Ismailoglu \u0026amp; Basman, 2015; La\u0026ccedil;in \u0026amp; Başman, 2025; Lao et al., 2019; Savas \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2015). Infrared treatment has great potential to impact the food processing industry in terms of energy efficiency, energy cost, time-saving, and effectiveness (Hiếu \u0026amp; H\u0026agrave;, 2024; Sakare et al., 2020). Infrared treatment improves the nutritional value and overall quality of foods, thereby fulfilling the requirements of the agriculture and food processing industries (Hay \u0026amp; Van Kien, 2022; Hiếu \u0026amp; H\u0026agrave;, 2024; La\u0026ccedil;in \u0026amp; Başman, 2025; Manyatsi et al., 2023; Yalcin \u0026amp; Basman, 2016).\u003c/p\u003e \u003cp\u003eTreatments applied to legumes for different purposes affect functional properties. Compared to control samples, lower protein solubility values were reported for roasting (80\u0026deg;C, 1 min) and boiling (90\u0026deg;C, 20 min) of chickpeas, lentils, and peas (Ma et al., 2011), infrared treatment of kidney beans, green peas, black beans, lentils, and pinto beans (Fasina et al., 2001) and soybeans (Wiriyaumpaiwong et al., 2004; Zilic et al., 2006), extrusion (100\u0026ndash;150\u0026deg;C for 25\u0026ndash;30 sec), autoclaving (120\u0026deg;C, 1.4bar, 10\u0026ndash;30 min) and microwave toasting (800W, 2450MHz, 1\u0026ndash;5 min) of soybeans (Zilic et al., 2006). However, it was reported for soybeans that infrared treatment caused higher soluble protein content compared to fluidized bed drying and spouted bed drying, extrusion and microwave toasting (Wiriyaumpaiwong et al., 2004; Zilic et al., 2006). Reduction in protein solubility was attributed to protein denaturation and aggregation (Fasina et al., 2001; Hu et al., 2023).\u003c/p\u003e \u003cp\u003eWhen the water holding capacity was taken into account, compared to control samples, higher values were reported for roasting (80\u0026deg;C, 1 min) and boiling (90\u0026deg;C, 20 min) of chickpeas, lentils, and peas (Ma et al., 2011), cooking (30 minutes) and autoclaving (121\u0026deg;C for 10 minutes) of soybeans (Ukwuru, 2003), infrared treatment (surface temperature; 130\u0026deg;C and 150\u0026deg;C) of lentils (Liu et al., 2010) and cowpeas (Mwangwela et al., 2007).\u003c/p\u003e \u003cp\u003eBoiling and roasting of chickpeas, lentils, peas (Ma et al., 2011), cooking (30 minutes) and autoclaving (121\u0026deg;C for 10 minutes) of soybeans (Ukwuru, 2003) caused increases in oil absorption capacity. Infrared treatment (surface temperature; 130\u0026deg;C and 150\u0026deg;C) of lentil samples did not considerably alter the oil binding capacity (Liu et al., 2010).\u003c/p\u003e \u003cp\u003eCooking (30 min) and autoclaving (121\u0026deg;C, 10 min) of soybeans (Ukwuru, 2003), infrared treatment (surface temperature; 130\u0026deg;C and 150\u0026deg;C) of 24 h tempered lentil samples (Liu et al., 2010) decreased emulsion properties. However, infrared treatment of 48 and 96h tempered lentil samples resulted in higher emulsifying activity.\u003c/p\u003e \u003cp\u003eHydrothermal cooking (154\u0026deg;C for 11, 19, 30, and 42 s, by infusing steam under pressure and then spray drying) of soy flour (Wang \u0026amp; Johnson, 2001), cooking (30 min) and autoclaving (121\u0026deg;C, 10 min) of soybeans (Ukwuru, 2003) caused a decrease in foaming properties.\u003c/p\u003e \u003cp\u003eIn literature, infrared has been applied to soybeans for various purposes, including drying (Niamnuy et al., 2011), heating (Jayasinghe et al., 2024; Lara et al., 2019; Zilic et al., 2006), minimizing breakage (Dondee et al., 2011), and reducing activity of urease (Wiriyaumpaiwong et al., 2004; Yalcin \u0026amp; Basman, 2015), lipoxygenase (Maetens et al., 2018; Yalcin \u0026amp; Basman, 2015) and trypsin inhibitor (Maetens et al., 2018; Yalcin \u0026amp; Basman, 2015). To the best of our knowledge, no investigations have been conducted on the effects of infrared treatment on electrophoretic patterns and functional properties of soybeans in the literature, except for studies on protein solubility (Dondee et al., 2011; Wiriyaumpaiwong et al., 2004; Zilic et al., 2006) and water absorption (Jayasinghe et al., 2024). Therefore, this study aimed to provide detailed information, discussion, and comprehensive insights to the existing literature by investigating the effects of infrared treatment conditions, which were previously evaluated for their influence on both undesirable and health-beneficial constituents, on the electrophoretic patterns and functional properties of soybeans. The broad range of infrared conditions (power and time) used in our previous studies (Yalcin \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2016) to investigate the effects of infrared treatment on undesirable constituents (urease, trypsin inhibitor, lipoxygenase) and health-beneficial constituents (tocopherols, total phenolic content, antioxidant activity) in soybeans was also applied in the present study. In the present study, the effects of infrared treatment on electrophoretic patterns and functional properties (protein solubility, water absorption capacity, oil absorption capacity, emulsifying properties, foaming properties) of soybeans were investigated.\u003c/p\u003e"},{"header":"Material and Methods","content":"\u003cp\u003eMaterials\u003c/p\u003e\n\u003cp\u003eSoybean samples (cvs. Adasoy and Nazlican obtained from Cukurova Agricultural Research Institute, Adana, T\u0026uuml;rkiye) with uniform size (6\u0026thinsp;\u0026lt;\u0026thinsp;x\u0026thinsp;\u0026lt;\u0026thinsp;8mm) were used in the study. Moisture, protein, and ash contents of the samples were determined according to AACC Approved Methods (AACC, 2000).\u003c/p\u003e\n\u003cp\u003eInfrared treatment\u003c/p\u003e\n\u003cp\u003eSoybeans, soaked in water (7/40 (w/v); 30\u0026deg;C) for 30 min or 45 min, were prepared according to the method reported by Yalcin \u0026amp; Basman (2015) and Yalcin \u0026amp; Basman (2016). The moisture contents of Adasoy and Nazlican soybean samples were 7.8% and 8.3% (unsoaked), 40.4% and 48.5% (30 min soaked), 44.8% and 51.7% (45 min soaked). Infrared treatment (814, 1003, 1208, 1342W) was applied to unsoaked and soaked (30 min, 45 min) soybeans for 10 min or 15 min. The surface temperatures at 814, 1003, 1208, 1342 W for 10 min were 89, 119, 129 and 159\u0026deg;C for unsoaked samples; 64, 87, 96 and 99\u0026deg;C for 30 min soaked samples; and 63, 84, 94 and 99\u0026deg;C for 45 min soaked samples, respectively. For 15 minutes of infrared treatment, the surface temperatures at the same power levels were 101, 122, 140 and 168\u0026deg;C for unsoaked samples; 75, 94, 116 and 120\u0026deg;C for 30 min soaked samples; and 72, 92, 112 and 114\u0026deg;C for 45 min soaked samples, respectively. The samples were rested in a fermentation cabinet at 30\u0026deg;C for 20 h in order to obtain final moisture contents lower than 9%, and then the samples were ground (\u0026lt;\u0026thinsp;212 \u0026micro;m).\u003c/p\u003e\n\u003cp\u003eElectrophoresis (SDS-PAGE)\u003c/p\u003e\n\u003cp\u003eFor each SDS-PAGE sample, 40mg (14% moisture basis) defatted soy flour (\u0026lt;\u0026thinsp;212\u0026micro;m) was dissolved in 500\u0026micro;L extraction buffer solution containing 2%(w/v) SDS, 7%(v/v) 2-mercaptoethanol, 0.063 M Tris-HCl, 0.01% (w/v) Pyronin Y and 20% (w/v) glycerol. SDS-PAGE was carried out in a slab gel unit (Hoefer Scientific Instruments, San Francisco, U.S.A.) at 20\u0026deg;C and a constant current of 60mA/2 gels, according to the method reported by Ng \u0026amp; Bushuk (1987). Wells were loaded with 5.5 \u0026micro;l of a sample solution or protein markers (Sigma Chemical Co., St. Louis, MO, USA). The gels were stained with Coomassie Brilliant Blue G-250 overnight, according to Ng \u0026amp; Bushuk (1987). Densitometric analysis was carried out using TotalLab TL100 (Nonlinear Dynamics, USA). Relative quantities of polymers were calculated from the respective areas and normalized to facilitate the comparison.\u003c/p\u003e\n\u003cp\u003eProtein solubility\u003c/p\u003e\n\u003cp\u003eThe protein extraction was carried out according to the method reported by Wu et al. (1998). Sample (20 mg) was extracted in 20 mL of water (pH 7.0) for 30 min at room temperature and then centrifuged at 12100 g for 10 min. The soluble protein content in the extract was detected at 660 nm according to the method reported by Lowry et al. (1951), using bovine serum albumin (BSA, Sigma, USA) as a standard. Analyses were performed in duplicate, and the results were given on a dry basis.\u003c/p\u003e\n\u003cp\u003eWater absorption capacity\u003c/p\u003e\n\u003cp\u003eWater absorption capacities of the defatted soybean flour samples were determined according to the method reported by Abu et al. (2005). A 0.2 g defatted soybean flour sample was mixed with 4 mL of distilled water for 15 min. The samples were centrifuged (1000g, 10 min), and the residue was weighed. Analyses were performed in duplicate. The water absorption capacity was expressed as the grams of retained water / gram of dry sample.\u003c/p\u003e\n\u003cp\u003eOil absorption capacity\u003c/p\u003e\n\u003cp\u003eOil absorption capacity was determined according to the method reported by L\u0026rsquo;hocine et al. (2006). Soybean flour (0.3 g) and corn oil (3 mL) were stirred for 1 min, centrifuged (2060g, 30 min), and the residue was weighed. Analyses were performed in duplicate. The oil absorption capacity was expressed as the grams of retained oil/gram of dry sample.\u003c/p\u003e\n\u003cp\u003eEmulsifying properties\u003c/p\u003e\n\u003cp\u003eEmulsifying capacity and emulsion stability were determined according to the method of Betancur-Ancona et al. (2004). Soybean flour (0.025g) was homogenized (11600 min\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, 2 min, Heidolph, Germany) in 2.5 mL distilled water. Corn oil (2.5 mL) was added to the slurry and homogenized (22400 min\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e,1.5 min) and centrifuged (4000 rpm, 5 min). The emulsifying capacity was calculated by using the equation given below. Analyses were performed in duplicate.\u003c/p\u003e\n\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\n \u003cdiv class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\u003cimg 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\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003cp\u003eThe emulsions, prepared as described above, were heated at 80\u0026deg;C for 30 min in a water bath and centrifuged (4000 rpm, 5 min). Emulsion stability was calculated by using the equation given below. Analyses were performed in duplicate.\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\"\u003e\u003c/p\u003e\n\u003cp\u003eFoaming properties\u003c/p\u003e\n\u003cp\u003eSoybean flour (3 g) was mixed with 150 mL distilled water for 5 min, and the foam was carefully transferred to a 250 mL measuring cylinder. The foam volume was measured in order to determine foaming capacity. The whipped sample was allowed to stand at 20\u0026deg;C for 30 min, and the volume of the whipped sample was recorded in order to determine foam stability. Analyses were performed in duplicate. The foaming capacity and foam stability were calculated using the equations below (Liu et al., 2010).\u003c/p\u003e\n\u003cdiv id=\"Equc\" class=\"Equation\"\u003e\n \u003cdiv class=\"mathdisplay\" id=\"FileID_Equc\" name=\"EquationSource\"\u003e\u003cimg 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\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n \u003ch2\u003eStatistical analysis\u003c/h2\u003e\n \u003cp\u003eDuncan\u0026rsquo;s test was applied in order to determine the differences among main effects (infrared power, soaking time, treatment time) for protein solubility, water absorption, oil absorption, emulsifying and foaming capacity, emulsion and foam stability. A p-value of less than 0.05 was considered statistically significant. Standard deviations were determined using Microsoft Excel.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"Results and Discussions","content":"\u003cp\u003eAdasoy soybean samples had ash (%, db) and protein (Nx6.25, db) contents of 5.15% and 39.3%, while Nazlican soybean samples had ash and protein contents of 5.00% and 39.7%, respectively (Yalcin \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2016).\u003c/p\u003e \u003cp\u003eElectrophoresis (SDS-PAGE)\u003c/p\u003e \u003cp\u003eSDS-PAGE is a fundamental analytical method for the separation, identification and characterization of protein across diverse food products (Joshi et al., 2025). Electrophoretic patterns and densitometric areas of IR-treated Adasoy (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e1\u003c/span\u003e.a-b-e) and Nazlican (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e1\u003c/span\u003e.c-d-f) soybean samples are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Infrared treatment generally caused decreases in relative intensities of the protein bands of unsoaked and soaked samples of both cultivars compared to their respective controls. The decrease was more evident for the unsoaked soybeans. The relative band intensities of the unsoaked and soaked soybeans (especially 30 min soaked ones) generally decreased by infrared treatment at 1208W and 1342W for 10 min or 15 min. The decrease was more evident for the samples IR-treated at the highest IR power (1342W) and/or for a longer time (15 min) (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e1\u003c/span\u003e). Most of the bands of the unsoaked samples had almost disappeared after the infrared treatment at 1342W for 15 min.\u003c/p\u003e \u003cp\u003eThe decreases in densitometric areas of the IR-treated soaked soybeans were less than those of unsoaked samples. The decrease was more pronounced in the samples soaked for 30 min compared to those soaked for 45 min. Generally, lower densitometric area values were obtained for Nazlican soybeans infrared treated at higher power compared to Adasoy samples. Changes in banding profile of infrared-treated soybean are comparable with those of roasted chickpea protein isolate reported by Xu et al. (2017).\u003c/p\u003e \u003cp\u003eProtein solubility\u003c/p\u003e \u003cp\u003eProtein solubility values of IR-treated Adasoy and Nazlican soybeans are shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Among all IR-treated samples, the highest protein solubility value in both cultivars was obtained for the 45 min soaked samples IR-treated at 814W for 10 min (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Compared to the control, protein solubility in 45 min soaked Adasoy and Nazlican samples decreased by 13% and 15% at 814W, and by 17% and 37% at 1003W, after 10 minutes of infrared treatment, respectively. The reductions in protein solubility values of 45 min soaked Adasoy and Nazlican soybeans treated at 1342W for 10 min were 27.4% and 23.5%, respectively.\u003c/p\u003e \u003cp\u003eDifferent soaking time, infrared power, and treatment time caused significant changes in protein solubility values of Adasoy and Nazlican soybean samples (P˂0.05) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The protein solubility values of Adasoy and Nazlican control samples were 80.9% and 81.1%, respectively. As the infrared power increased, a significant and gradual decrease in protein solubility values was observed (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Significantly higher protein solubility values were obtained with an infrared treatment time of 10 min for both cultivars. Protein solubility values for the 45 min soaked samples were found to be significantly higher compared to the unsoaked or 30 min soaked soybean samples. Surface temperatures of the soaked samples during the infrared treatment for 10 min and 15 min were in the range of 63\u0026ndash;99\u0026deg;C and 72\u0026ndash;120\u0026deg;C, respectively. The surface temperatures of the unsoaked soybeans were 90\u0026ndash;160\u0026deg;C for the 10 min treatment and 100\u0026ndash;170\u0026deg;C for the 15 min treatment. Lower surface temperatures during IR treatment of soaked soybeans may lead to lower levels of protein denaturation compared to unsoaked samples. Fasina et al. (2001) reported that infrared (surface temperature of 140\u0026deg;C) caused a decrease in protein solubility values of legumes (kidney beans, green peas, black beans, lentil and pinto beans) due to protein denaturation.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMultiple comparison test results of main factors (soaking time, infrared power, treatment time) for functional properties of Adasoy soybean samples\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"9\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eADASOY\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSample\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProtein Solubility (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eWater Absorption Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eOil Absorption Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eEmulsifying\u003c/p\u003e \u003cp\u003eCapacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eEmulsion Stability (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eFoaming Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eFoam Stability (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSoaking Time (min)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e80.9a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e194d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e113.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e57.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e54.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e32.7a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e36.9d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e293a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e98.3d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.0c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e26.5c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e29.8c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.9b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e40.2c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e261b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e104.7c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.0bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e31.3b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.1b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e44.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e246c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e107.1b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.6b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e31.3b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.2b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eInfrared Power (Watt)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e80.9a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e194e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e113.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e57.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e54.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e32.7a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e814\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e65.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e237d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e111.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e53.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e48.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e31.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e4.2b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1003\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e52.4c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e260c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e105.9c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e53.4b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e48.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e31.0bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1208\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25.2d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e283b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e101.3d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.5c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e9.7c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e30.4c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1342\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.1e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e287a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e94.8e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e42.7d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.3d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e30.1c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTreatment Time (min)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e80.9a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e194c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e113.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e57.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e54.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e32.7a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e45.2b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e251b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e105.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.3b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e31.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.2b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e36.1c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e283a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e101.8c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.4b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e27.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e30.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.9b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"9\"\u003e\u003csup\u003ea\u003c/sup\u003e Values followed by the same letter in the same column are not significantly different (α\u0026thinsp;=\u0026thinsp;0.05)\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"9\"\u003e\u003csup\u003eb\u003c/sup\u003e Soaking time \u0026ldquo;0 min\u0026rdquo; represents the unsoaked samples.\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMultiple comparison test results of main factors (soaking time, infrared power, treatment time) for functional properties of Nazlican soybean samples\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"9\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eNAZLICAN\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSample\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eProtein Solubility (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eWater Absorption Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eOil Absorption Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eEmulsifying\u003c/p\u003e \u003cp\u003eCapacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eEmulsion Stability (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eFoaming Capacity (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c9\"\u003e \u003cp\u003eFoam Stability (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eSoaking Time (min)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e81.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e223d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e130.6a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e56.7a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e52.2a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e38.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e19.3a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e31.7d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e305a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e105.6d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e47.7c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e27.2c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.3b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.5c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e36.2c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e278b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e118.3c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.6b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e29.3b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.8b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e38.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e266c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e120.6b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.9b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e29.4b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e26.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.8b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eInfrared Power (Watt)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e81.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e223d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e130.6a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e56.7a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e52.2a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e38.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e19.3a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e814\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e63.2b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e254c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e125.2b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e55.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e51.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e26.2b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e2.8b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1003\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e41.8c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e274b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e115.5c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e52.8c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e48.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.9b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1208\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20.5d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e301a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e111.5d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e49.2d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e9.8c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.3bc\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1342\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e16.7e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e303a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e107.2e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e40.8e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.0d\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e24.9c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eTreatment Time (min)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e81.1a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e223c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e130.6a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e56.7a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e52.2a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e38.0a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e19.3a\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e40.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e275b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e117.0b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e50.2b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.8b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.9b\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e31.1c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e291a\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e112.6c\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e48.7b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e28.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e25.5b\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e0.6c\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"9\"\u003e\u003csup\u003ea\u003c/sup\u003e Values followed by the same letter in the same column are not significantly different (α\u0026thinsp;=\u0026thinsp;0.05)\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"9\"\u003e\u003csup\u003eb\u003c/sup\u003e Soaking time \u0026ldquo;0 min\u0026rdquo; represents the unsoaked samples.\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eIn our previous study (Yalcin \u0026amp; Basman, 2015), the effects of infrared treatment on undesirable constituents (lipoxygenase and trypsin inhibitor) of soybeans were investigated. Infrared conditions adequate for inactivation of undesirable constituents were 1003W-10 min for lipoxygenase (LOX-1 and LOX-3) and 45 min soaking-1342W-15 min for trypsin inhibitor. Infrared conditions adequate for the inactivation of undesirable constituents caused decreases in protein solubility values. After the IR treatment at 1003W for 10 min (lipoxygenase inactivation conditions), the protein solubility value of Adasoy sample decreased from 80.9% (control) to 55.3% (unsoaked sample), 61.5% (30min soaked sample) and 66.9% (45 min soaked sample), while the protein solubility value of Nazlican sample decreased from 81.1% (control) to 45.5% (unsoaked sample), 51.1% (30 min soaked sample) and 51.2% (45 min soaked sample). Maximum trypsin inhibitor reduction conditions (45 min soaking, 1342W for 15 min) resulted in protein solubility values of 23.0% and 18.3% for Adasoy and Nazlican samples, respectively.\u003c/p\u003e \u003cp\u003eIn a study by Zilic et al. (2006), the reductions in protein solubility values of Bosa soybeans (6.75% moisture content) IR-treated at 100\u0026deg;C, 125\u0026deg;C, 140\u0026deg;C, and 150\u0026deg;C for 3 min were 4.3%, 35.4%, 51.7%, and 62.0%, respectively. Prachayawarakorn et al. (2006) reported that the protein solubility value of the soybean having 360 g/kg moisture decreased from 94.28% to 66.64% with hot air drying at 135\u0026deg;C for 15 min, while that of the one decreased from 94.28% to 57.90% with hot air drying at 150\u0026deg;C for 10 min. Superheated steam drying at 135\u0026deg;C for 15 min or at 150\u0026deg;C for 10 min decreased the protein solubility values of soybeans from 94.28% to 59.51% or 53.59%, respectively. In a study by Radha \u0026amp; Prakash (2010), the autoclaving process (121\u0026deg;C, 15psi, 2\u0026ndash;30 min) caused a decrease in the protein solubility of soy flour. In a study by Ma et al. (2011), compared to control samples, significantly lower protein solubility values were reported for roasted (80\u0026deg;C, 1 min) and boiled (90\u0026deg;C, 20 min) chickpeas, lentils, and peas. Wiriyaumpaiwong et al. (2004) reported higher soluble protein content in infrared treated soybeans compared to those treated with other techniques (extrusion, fluidized bed, spouted bed). In a study by Dondee et al. (2011), it was reported that combined near-infrared radiation (4, 6, 8 kW) and fluidized bed drying (4.5 m/s, bed depth of 6 cm) caused a decrease in protein solubility from 90\u0026ndash;92% to 77\u0026ndash;82%.\u003c/p\u003e \u003cp\u003eProtein solubility is an important functional property of soybean proteins. Approximately 72\u0026ndash;95% of the proteins are water-soluble (Zilic et al., 2006). Solubility of proteins affects the emulsifying and foaming properties of foods. Protein solubility is affected by hydrophilic-hydrophobic characteristics, size and charge, interaction with other components, temperature, pH, and ionic strength. Heat treatment causes decreases in protein solubility. Factors affecting the decrease of soybean protein solubility cause complex processes resulting in degradation, denaturation, and polymerization of proteins due to protein denaturation (Akubor et al., 2000; Zilic et al., 2006).\u003c/p\u003e \u003cp\u003eWater absorption capacity\u003c/p\u003e \u003cp\u003eWater absorption capacities of IR-treated soybeans are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Infrared power, soaking time, and treatment time caused significant changes in the water absorption capacities of Adasoy and Nazlican soybean samples (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eWater absorption capacities of Adasoy and Nazlican control samples were found to be 194% and 223%, respectively (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Compared to the control, both unsoaked and soaked samples gave significantly higher water absorption capacities after the infrared treatment (10 min, 15 min) (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). In both cultivars, the water absorption capacities generally increased gradually as the infrared power increased. Soybeans infrared treated for 15 min showed significantly higher water absorption values compared to those infrared treated for 10 min. (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The water absorption capacities of unsoaked samples were significantly higher than those of soaked (30 or 45 min) soybeans after the infrared treatment (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). In both cultivars, the highest water absorption capacity was obtained for the unsoaked soybean treated at 1342W for 15 min (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The water absorption capacity of unsoaked Adasoy and Nazlican samples treated at 1342W for 15 min were found to be 338% and 345%, respectively (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e). In cv. Nazlican, water absorption capacity of unsoaked sample treated at 1208W for 15 min (343%) was comparable to that of unsoaked sample treated at 1342W for 15 min (345%). Among the unsoaked and soaked samples, the lowest water absorption capacities were generally obtained for the 45 min soaked IR-treated samples.\u003c/p\u003e \u003cp\u003eYalcin \u0026amp; Basman (2015) reported that IR treatment at 1003W for 10 min was found to be enough for complete inactivation of Lipoxygenase-1 and Lipoxygenase-3 in Adasoy and Nazlican soybean cultivars, regardless of the moisture content of the soybeans. Maximum trypsin inhibitor reduction was observed for the 45 min soaked soybeans infrared treated at 1342W for 15 min. Infrared conditions adequate for the inactivation of these undesirable constituents (Yalcin \u0026amp; Basman, 2015) caused increases in the water absorption capacities of soybeans. IR treatment at 1003 W for 10 min, which achieved complete inactivation of LOX-1 and LOX-3, increased water absorption capacity from 194% to 274%, 229%, and 227% in cv. Adasoy (unsoaked, 30 min soaked, and 45 min soaked samples, respectively), and from 223% to 286%, 262%, and 254% in cv. Nazlican. When the conditions (45 min soaking, 1342W for 15 min) for maximum trypsin inhibitor reduction were taken into account, the water absorption capacity increased from 194% (control) to 278% in cv. Adasoy and from 223% (control) to 289% in cv. Nazlican.\u003c/p\u003e \u003cp\u003eUkwuru (2003) reported that cooking soybeans for 30 min and autoclaving soybeans at 121\u0026deg;C for 10 minutes improved their water absorption capacities by 5% and 10%, respectively. The autoclaving temperature (121\u0026deg;C) was taken into account for comparing the results of Ukwuru (2003) with the results of our study. In our study, surface temperatures of 119\u0026deg;C, 122\u0026deg;C, and 120\u0026deg;C were observed for the unsoaked samples treated at 1003W-10 min, unsoaked samples treated at 1003W-15 min, and 30 min soaked samples treated at 1342W-15 min, respectively. The increases in water absorption capacities of unsoaked samples treated at 1003W for 10 min or 15 min were 41.2% and 49.5% for cv. Adasoy and 28.3% and 35.4% for cv. Nazlican, respectively. The increase for 30 min soaked Adasoy and Nazlican samples treated at 1342W for 15 min was 52.6% and 35.9%, respectively. Compared to the results of Ukwuru (2003), higher increases in water absorption capacity were obtained for the samples infrared treated under the conditions described above.\u003c/p\u003e \u003cp\u003eJayasinghe et al. (2024) reported that infrared treatment of soybeans induced pore formation, which contributed to increased water absorption, with the maximum increase of 47.5% observed at 120 seconds of infrared exposure (180\u0026deg;C). Fasina et al. (2001) also reported increased water absorption in legumes (kidney beans, green peas, black beans, lentils, and pinto beans) when infrared treatment at a surface temperature of 140\u0026deg;C was applied to samples soaked for 2\u0026ndash;24 hours.\u003c/p\u003e \u003cp\u003eOil absorption capacity\u003c/p\u003e \u003cp\u003eOil absorption capacities of the IR-treated Adasoy and Nazlican soybeans are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Multiple comparison test results of the main factors (infrared power, soaking time, treatment time) are given in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Results showed that soaking time, infrared power, or treatment time caused significant changes in the oil absorption capacities of Adasoy and Nazlican soybean samples (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eOil absorption capacities of Adasoy and Nazlican control soybean samples were 113.1% and 130.6%, respectively. A similar oil absorption capacity value (123%, db) was reported by Joshi et al. (2015) for soybean. Infrared treatment caused significant decreases in the oil absorption capacities of both soybean cultivars. The oil absorption capacities of Adasoy and Nazlican soybean samples decreased gradually as the infrared power increased (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Significantly lower oil absorption capacities were observed for the unsoaked Adasoy and Nazlican soybean samples as compared to 30 or 45 min soaked samples (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Soybean samples of both cultivars IR-treated for 15 min gave significantly lower oil absorption capacities compared to samples IR-treated for 10 min (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). In both cultivars, the lowest oil absorption capacity was obtained for the unsoaked soybean sample treated at 1342W for 15 min. The oil absorption capacities of the Adasoy and Nazlican samples treated under these conditions were found to be 89.9% and 97.2%, respectively (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The unsoaked samples treated at 1342W for 10 min showed similar oil absorption capacities to those treated at 1342W for 15 min.\u003c/p\u003e \u003cp\u003eInfrared treatment at 1003W for 10 min (adequate for inactivation of lipoxygenase in soaked and unsoaked soybeans) and treatment at 1342W for 15 min (maximum trypsin inhibitor reduction in 45 min soaked soybeans) (Yalcin \u0026amp; Basman, 2015) caused decreases in oil absorption capacities of soybeans. After the IR treatment of Adasoy soybean samples at 1003W for 10 min, oil absorption capacity decreased from 113.1% (control) to 102.4% (unsoaked), 108.7% (30 min soaked), and 111.6% (45 min soaked). Under the same infrared treatment conditions (1003W for 10 min), the oil absorption capacity of Nazlican samples decreased from 130.6% to 109.0% (unsoaked), 120.9% (30 min soaked), and 123.5% (45 min soaked). After the IR treatment of 45 min soaked soybean samples at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin \u0026amp; Basman, 2015), oil absorption capacities decreased from 113.1% (control) to 98.4% for cv. Adasoy and from 130.6% to 108.1% for cv. Nazlican.\u003c/p\u003e \u003cp\u003eEmulsifying properties\u003c/p\u003e \u003cp\u003eThe emulsifying capacity and emulsion stability of the IR-treated Adasoy and Nazlican soybeans are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e. According to multiple comparison test results, the main factors (soaking time, infrared power, treatment time) caused significant changes in the emulsifying capacity and emulsion stability of Adasoy and Nazlican samples (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe emulsifying capacities of the Adasoy and Nazlican control samples were 57.0% and 56.7%, respectively. In both cultivars, emulsifying capacities generally decreased significantly as the infrared power increased (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Infrared treatment at 814W caused slight decreases in emulsifying capacity values of both cultivars (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Among the IR-treated samples, the highest emulsifying capacity was obtained for Adasoy and Nazlican samples treated at 814W for 10 min. In cv. Adasoy, the emulsifying capacity values of the samples treated at 1003W were not significantly different from those treated at 814W (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). The decrease in emulsifying capacity values was more evident for the samples treated at higher infrared powers. In both cultivars, a marked decrease in emulsifying capacity was observed for the unsoaked soybean samples treated at the highest IR power (1342W) for 15 min, compared with their soaked counterparts (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e). The decrease was more pronounced for cv. Nazlican. Higher emulsifying capacity values were generally observed for the soaked samples as compared to those of the unsoaked ones. No significant difference was observed for the emulsifying capacity of 30 min and 45 min soaked samples in both cultivars (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Emulsifying capacity values of Adasoy and Nazlican samples IR-treated for 10 min were not significantly different from those of the ones IR-treated for 15 min (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Emulsifying capacity is affected by protein solubility (Wang \u0026amp; Johnson, 2001). In our study, the correlation coefficient between emulsifying capacity and protein solubility values in soybeans treated for 10 min was 0.90 for cv. Adasoy and 0.85 for cv. Nazlican, while for soybeans treated for 15 min, it was 0.86 for cv. Adasoy and 0.77 for cv. Nazlican.\u003c/p\u003e \u003cp\u003eUkwuru (2003) reported that cooking (30 min) and autoclaving (121\u0026deg;C, 10 min) of soybeans (steeped in water at 28\u0026deg;C for 24 h) caused 91% and 95% losses in emulsifying capacity, respectively.\u003c/p\u003e \u003cp\u003eThe emulsion stabilities of Adasoy and Nazlican control soybeans were 51.0% and 52.2%, respectively. Infrared treatment at 814W and 1003W caused slight decreases in emulsion stabilities of both soybean cultivars (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Emulsion stability values of Nazlican samples treated at 814W did not differ significantly from those of Nazlican control. The emulsion stability value of Adasoy sample treated at 814W was not significantly different from that of the one treated at 1003W (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). However, infrared treatment of both soybean cultivars at 1208W and 1342W resulted in drastic decreases in emulsion stability values (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e, Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Compared to the control, significantly lower emulsion stability values were observed at different soaking times or different infrared treatment times. The emulsion stabilities of soaked soybeans of both cultivars were significantly higher compared to those of their unsoaked counterparts (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). No significant differences were observed for the emulsion stability values of 30 min and 45 min soaked samples in both cultivars. Soybeans of both cultivars IR-treated for 10 min exhibited emulsion stability values comparable to those treated for 15 min.\u003c/p\u003e \u003cp\u003eIn our previous study (Yalcin \u0026amp; Basman, 2015), IR treatment at 1003 W for 10 min was sufficient to completely inactivate LOX-1 and LOX-3 in both cultivars, regardless of the moisture content of the soybeans. Infrared treatment at 1003W for 10 min caused only slight decreases in emulsifying capacity and stability values of the soybeans. After IR-treatment of Adasoy samples at 1003W for 10 min, emulsifying capacity decreased from 57.0% (control) to 54.0% (unsoaked), 53.0% (30 min soaked), and 54.0% (45 min soaked) while emulsion stability decreased from 51.0% (control) to 49.0% (unsoaked, 30 min or 45 min soaked samples) (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Infrared treatment of Nazlican samples at the same conditions also resulted in slight decreases in emulsifying capacity and emulsion stability values. Emulsifying capacity value of Nazlican samples decreased from 56.7% (control) to 52.2% (unsoaked), 53.3% (30 min or 45 min soaked samples), while emulsion stability decreased from 52.2% (control) to 48.9% (unsoaked, 30 min or 45 min soaked samples) (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Infrared treatment of 45 min soaked soybeans at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin \u0026amp; Basman, 2015) caused marked decreases in emulsifying capacity and emulsion stability values of soybeans. After the infrared treatment of 45 min soaked soybeans at 1342W for 15 min, emulsifying capacity and emulsion stability values were 43.6% and 7.0% for cv. Adasoy and 45.5% and 7.8% for cv. Nazlican, respectively (Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eIn the literature, protein unfolding and reaggregation have been reported to cause emulsion destabilization, as large protein aggregates may be unable to efficiently cover fat droplets, resulting in reduced emulsion stability (Gao et al., 2018; Kong et al., 2023; Raikos, 2010).\u003c/p\u003e \u003cp\u003eFoaming properties\u003c/p\u003e \u003cp\u003eThe foaming capacity and foam stability of the IR-treated Adasoy and Nazlican samples are presented in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e4\u003c/span\u003e. Multiple comparison test results (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e) showed that soaking time, infrared power, or treatment time caused significant changes in foaming capacities and foam stabilities of Adasoy and Nazlican soybean samples (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe foaming capacities of Adasoy and Nazlican control samples were 54.0% and 38.0%, respectively. Infrared treatment caused significant decreases in foaming capacity. Among the IR-treated samples, the highest foaming capacities were obtained for 30 or 45 min soaked Adasoy (32.3%) and unsoaked, 30 or 45 min soaked Nazlican (26.3%) samples treated at 814W for 10 min (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e4\u003c/span\u003e). The foaming capacities of Adasoy samples treated at 1003W or Nazlican samples treated at 1003W or 1208W were not significantly different from those of their counterparts treated at 814W (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Multiple comparison test results (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e) showed that the foaming capacities of soaked Adasoy samples were significantly higher than those of unsoaked samples. However, soaking did not cause any significant changes in the foaming capacities of Nazlican samples. Foaming capacities of both soybean cultivars IR-treated for 10 min were not significantly different from those of their counterparts treated for 15 min.\u003c/p\u003e \u003cp\u003eAdasoy control sample had a foaming capacity of 54.0%. IR treatment of Adasoy samples at 1003W for 10 min (adequate for complete inactivation of LOX-1 and LOX-3) (Yalcin \u0026amp; Basman, 2015) resulted in foaming capacities of 30.0% (unsoaked) and 31.3% (30 or 45 min soaked). For cv. Nazlican, foaming capacity decreased from 38.0% (control) to 26.0% (unsoaked or 30 min soaked) and 26.3% (45 min soaked) after infrared treatment of soybeans at 1003W for 10 min. Conditions for maximum trypsin inhibitor reduction (45 min soaking, IR treatment at 1342W for 15 min) (Yalcin \u0026amp; Basman, 2015) resulted in a foaming capacity of 30.0% (cv. Adasoy) and 24.7% (cv. Nazlican).\u003c/p\u003e \u003cp\u003eThe foam stability values of Adasoy and Nazlican control samples were 32.7% and 19.3%, respectively. Infrared treatment caused drastic decreases in foam stability values of both soybean cultivars (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e4\u003c/span\u003e). Among the IR-treated samples, foam stability values higher than zero were obtained only for the samples treated at 814W. Infrared treatment of unsoaked or soaked samples at 814W resulted in a foam stability value of 2.7-5% for cv. Adasoy and 1.3-4% for cv. Nazlican (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e4\u003c/span\u003e). Multiple comparison test results (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e) showed that foam stability values of both soybean cultivars soaked for 30 min were not significantly different from those of the ones soaked for 45 min. IR treatment at 1003W for 10 min (adequate for complete inactivation of LOX-1 and LOX-3) (Yalcin \u0026amp; Basman, 2015) or infrared treatment of 45 min soaked samples at 1342W for 15 min (conditions for maximum trypsin inhibitor reduction) (Yalcin \u0026amp; Basman, 2015) resulted in foam stabilities of 0% in all Adasoy and Nazlican samples.\u003c/p\u003e \u003cp\u003eUkwuru (2003) reported that cooking (30 min) and autoclaving (121\u0026deg;C, 10 min) of soybeans (steeped in water at 28\u0026deg;C for 24 h) resulted in 42% and 50% losses in foaming capacities and 88% and 84% losses in foam stabilities of soybeans, respectively.\u003c/p\u003e \u003cp\u003eMwangwela et al. (2007) reported that the reduction in the foaming capacity of cowpeas due to infrared heating was probably caused by slightly unfolded proteins aligning around the air bubbles and reducing surface tension. It was also reported that protein denaturation\u0026ndash;induced reduction in solubility may decrease foaming capacity and stability (Akubor et al., 2000).\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003eIn the study, infrared treatment (814, 1003, 1208, and 1342 W for 10 min or 15min) was applied to unsoaked and soaked (30 or 45 min) Adasoy and Nazlican soybean samples. Effects of infrared treatment conditions on electrophoretic patterns and functional properties such as protein solubility, water and oil absorption, emulsifying and foaming capacity, emulsion and foam stability of soybean samples were investigated.\u003c/p\u003e \u003cp\u003eInfrared conditions, used in our previous researches (Yalcin \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2016), to investigate the effects of infrared treatment on undesirable (urease, trypsin inhibitor, lipoxygenase) and health-beneficial (tocopherols, total phenolic content, antioxidant activity) constituents of soybean, were also applied in the present study. This study aimed to investigate how the electrophoretic patterns and 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 constituents of soybeans.\u003c/p\u003e \u003cp\u003eOverall results and discussions, along with previous findings (Yalcin \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2016), showed that the application of a wide range of process variables (soaking time, infrared power, treatment time) is highly beneficial for determining the appropriate conditions that ensure soybean quality in terms of functional properties, along with undesirable and health-beneficial constituents (Yalcin \u0026amp; Basman, 2015; Yalcin \u0026amp; Basman, 2016).\u003c/p\u003e \u003cp\u003eThe water absorption capacities of soybeans increased with increasing infrared power. Increased water absorption aids moisture retention in formulations, thereby prolonging product freshness. Infrared treatment caused a decrease in oil absorption capacity of soybeans. The reduced oil absorption capacity may be beneficial for doughnuts, as it can prevent excessive oil absorption during frying.\u003c/p\u003e \u003cp\u003eInfrared conditions, which are enough for elimination of undesirable constituents (lipoxygenase and trypsin inhibitor, urease), caused only slight reductions in relative band intensities, protein solubility, emulsifying and foaming properties of soybeans. These reductions might be attributed to protein denaturation. Although reductions in these properties were observed, the incorporation of flour from soybeans infrared treated at 814 W improved the characteristics of the cakes (unpublished data). Substituting 37.5% of the fat in the cake formulation with the flour from the soybeans infrared treated at 814W resulted in cakes exhibiting superior quality characteristics (specific volume, volume index, symmetry index and homogeneity index) compared to formulations containing no soybean flour or an equivalent amount of untreated soybean flour. Incorporation of flour from soybeans infrared treated at higher powers resulted in the cake samples with even greater specific volume.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgment\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors would like to thank Hacettepe University Scientific Research Projects Coordination Unit for the support (Project No: 08D11602003).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeda Yalcin\u003c/strong\u003e\u003cstrong\u003e:\u003c/strong\u003e Conceptualization, Methodology, Investigation, Writing - Original Draft, Formal analysis, Visualization. \u003cstrong\u003eArzu Basman:\u003c/strong\u003e Conceptualization, Methodology, Investigation, Writing - Original Draft, Writing - Review \u0026amp; Editing, Supervision, Project Administration.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eOpen access funding was provided by the Scientific and Technological Research Council of Türkiye (TÜBİTAK).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData will be made available on request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflicts of interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAuthors declare that there is no conflict of interest.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAACC (2000). 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Heat processing of soybean kernel and its effect on lysine availability and protein solubility. \u003cem\u003eCentral European Journal of Biology\u003c/em\u003e, \u003cstrong\u003e1(4),\u0026nbsp;\u003c/strong\u003e572\u0026ndash;583. https://doi.org/10.2478/s11535-006-0039-x\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"infrared, soaking, soybean, protein, electrophoresis, functional properties","lastPublishedDoi":"10.21203/rs.3.rs-8652950/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8652950/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eIn 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.\u003c/p\u003e","manuscriptTitle":"Effects of infrared treatment on SDS-PAGE patterns and functional properties of soybeans","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-01-29 11:55:49","doi":"10.21203/rs.3.rs-8652950/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"588b5af9-b61c-4811-8e47-29edfba6b9b2","owner":[],"postedDate":"January 29th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-03-27T08:57:50+00:00","versionOfRecord":[],"versionCreatedAt":"2026-01-29 11:55:49","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8652950","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8652950","identity":"rs-8652950","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}