Characterization and functional properties of soy β-conglycinin and glycinin of selected genotypes

被引：35
|
作者：
Khatib, KA
Herald, TJ
Aramouni, FM
MacRitchie, E
Schapaugh, WT
机构：
[1] Kansas State Univ, Inst Food Sci, Manhattan, KS 66506 USA
[2] Gen Mills, Technol Ctr E, Minneapolis, MN 55414 USA
[3] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA
[4] Kansas State Univ, Dept Agron, Manhattan, KS 66506 USA
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 08期
关键词：
soy; protein; fractions; functional properties;
D O I：
10.1111/j.1365-2621.2002.tb08839.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The principal soy storage proteins, beta-conglycinin and glycinin, may provide valuable functionality as food ingredients. These soy protein fractions were isolated from K1430, Hutcheson, K93-90-29, and KS4997 and characterized for solubility, emulsion and surface properties, water holding capacity, and gel rheology. There were significant differences among genotypes regarding all functional properties. The K93-90-29 beta-conglycinin exhibited significantly better functional properties compared to the other genotypes except for foam stability. Regarding glycinin, Hutcheson exhibited significantly better functional properties compared to the other genotypes except for foam stability. Continuous evaluation of soy genotypes in various food systems coupled with genetic manipulation should continue to better assess the potential of soy proteins as food ingredients.
引用
收藏
页码：2923 / 2929
页数：7
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