CHANGES IN THE COMPOSITION AND SIZE DISTRIBUTION OF SOYMILK PROTEIN PARTICLES BY HEATING

被引：95
作者：
ONO, T
CHOI, MR
IKEDA, A
ODAGIRI, S
机构：
[1] Department of Agricultural Chemistry, Iwate University, Morioka, Iwate
[2] Department of Food Chemistry, Tohoku University, Sendai
[3] Division of Agricultural Politics, Akita Prefecture Office, Sannou, Akita
[4] Tsurumi-ku, Yokohama, 230
来源：
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 09期
关键词：
D O I：
10.1080/00021369.1991.10870969
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The protein particles in soymilk were fractionated in size by differential centrifugation. Particles of more than 100 nm in diameter (LSP) constituted 40% of the total protein in raw soymilk, 70% of the protein components being 11S globulin. LSP was not formed in the presence of 2-mercaptoethanol and sodium ascorbate. LSP was decreased by heating, and particles of 100-40 nm in diameter (MSP) were increased. The formation of MSP was not due to any degradation of LSP but to the combination of supernatant proteins of less than 40 nm in diameter with each other. MSP formed by heating contained the beta-subunit of 7S and the basic subunit of 11S as main components. The particles of more than 40 nm in diameter (LSP + MSP) constituted 50% of the total protein in both raw soymilk and soymilk.
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页码：2291 / 2297
页数：7
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