DSC and electrophoretic studies on soymilk protein denaturation

被引：67

作者：

Zhang, H ^{[1
]}

Takenaka, M ^{[1
]}

Isobe, S ^{[1
]}

机构：

[1] Natl Food Res Inst, Food Proc Lab, Tsukuba, Ibaraki 3058642, Japan

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2004年 / 75卷 / 03期

基金：

日本学术振兴会;

关键词：

denaturation; DSC; electropboresis; 7S; 11S; soy protein;

D O I：

10.1023/B:JTAN.0000027168.18317.78

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The effects of heat treatment on soymilk protein denaturation were studied by differential scanning calorimetry (DSC) and electrophoresis. Transition behavior of soymilk was studied by DSC. Three endotherms were found in DSC heating curves; the transition observed at around 70degreesC is attributed to the denaturation of 7S (beta-conglycinin) and the transition at around 90degreesC is to 11S (glycinin). The denaturation temperature increased with the increasing soymilk protein content. The change of electrophoretic patterns after heat treatments indicated that soy proteins were dissociated into subunits, some of which coalesced. When the heating temperature is below their denaturation temperature, the protein fractions cannot completely be denatured even after heat exposure for extended periods of time.

引用

页码：719 / 726

页数：8

共 23 条

[1]

*AACC, 2000, 44 AACC, P110

[2] THE INFLUENCE OF PROCESSING PARAMETERS ON FOOD PROTEIN FUNCTIONALITY .1. DIFFERENTIAL SCANNING CALORIMETRY AS AN INDICATOR OF PROTEIN DENATURATION [J].

ARNTFIELD, SD ;

MURRAY, ED .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1981, 14 (04) :289-294

[3]

BERG JM, 2001, BIOCHEMISTRY-US, P84

[4]

DEDIOSALVARADO J, 1991, J FOOD PROCESS ENG, V14, P189

[5]

DONOVAN JW, 1975, J BIOL CHEM, V250, P1966

[6] A differential scanning calorimetry study of different lupin species meals [J].

Falcao-Rodrigues, MM ;

Moldao-Martins, M ;

Beirao-da-Costa, ML .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2002, 215 (04) :317-321

[7]

Fukushima D., 2001, Food Science and Technology Research, V7, P8, DOI 10.3136/fstr.7.8

[8] PHYSICOCHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION [J].

HERMANSSON, AM .

JOURNAL OF TEXTURE STUDIES, 1978, 9 (1-2) :33-58

[9] THERMODYNAMICS OF PROTEIN DENATURATION - A CALORIMETRIC STUDY OF REVERSIBLE DENATURATION OF CHYMOTRYPSINOGEN AND CONCLUSIONS REGARDING ACCURACY OF 2-STATE APPROXIMATION [J].

JACKSON, WM ;

BRANDTS, JF .

BIOCHEMISTRY, 1970, 9 (11) :2294-&

[10] THERMAL-DENATURATION OF SOYBEAN PROTEIN AT LOW WATER CONTENTS [J].

KITABATAKE, N ;

TAHARA, M ;

DOI, E .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1990, 54 (09) :2205-2212

← 1 2 3 →