ELECTROPHORETIC, SOLUBILITY, AND FUNCTIONAL-PROPERTIES OF COMMERCIAL SOY PROTEIN ISOLATES

被引：116

作者：

ARRESE, EL

SORGENTINI, DA

WAGNER, JR

ANON, MC

机构：

[1] NATL UNIV LA PLATA,FAC CIENCIAS EXACTAS,CTR INVEST & DESARROLLO CRIOTECNOL ALIMENTOS,RA-1900 LA PLATA,ARGENTINA

[2] NATL UNIV LA PLATA,FAC CIENCIAS EXACTAS,CATEDRA QUIM BIOL,RA-1900 LA PLATA,ARGENTINA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 06期

关键词：

D O I：

10.1021/jf00006a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effect of protein composition and degree of protein denaturation on the solubility, water-imbibing capacity (WIC), viscosity, and gelation capacity of commercial soy protein isolates was studied. It was found that the degree of denaturation may affect protein solubility, but very denatured proteins with high solubility were also detected. Isolates containing completely denatured proteins showed low gelation capacity. This characteristic is closely related to the relative amounts of the 7S and 11S proteins, since beta-7S subunit and basic 11S polypeptide were present in decreased concentrations in the soluble protein fraction. Isolates with a high degree of denaturation and intermediate solubility values presented the maximal WIC. Results confirmed that the apparent viscosity of soy protein dispersions is intimately related to WIC.

引用

页码：1029 / 1032

页数：4

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