COMPOSITION AND STRUCTURAL CHARACTERISTICS OF ISOLATED SOY PROTEINS FROM BROKEN AND DAMAGED SEEDS

被引：3

作者：

GENOVESE, MI

LAJOLO, FM

机构：

[1] Departmento de Al-imentos e Nutriäo Experimental, Faculdade de Ciências Far-macêuticas, Universidade de Säo Paula, São Paulo, São Paulo, CEP 05389

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

SOY; PROTEIN; ISP; STRUCTURE; COMPOSITION; DAMAGED SEEDS;

D O I：

10.1111/j.1365-2621.1993.tb03232.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

ISOLATED soy proteins (ISP) from broken (mechanical action) or damaged (fungi) seeds had denaturation enthalpies (DELTAH) and temperatures at peak maximum (T max) similar to those of ISP from normal seeds by DSC. They had different composition and/or conformation as measured by surface hydrophobicity (So and Se) and SH and SS content. Also, damaged seeds produced ISP with less 7S fractions (due to fewer alpha and beta subunits) and 11S fractions, suggesting proteolysis. 7S and 11S fractions had different Tmax and DELTAH, SH and SS contents and surface hydrophobicity. Also 7S proteins from damaged seeds showed less alpha and beta-subunits. The 11S proteins from broken and damaged seeds maintained gel forming properties in spite of structural differences. Isolation and characterization of 7S and 11S fractions partially accounted for changes in physicochemical properties of the ISP.

引用

页码：148 / &

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