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EFFECT OF LYOPHILISATION ON SULFHYDRYL CONTENTS IN SOYBEAN PROTEIN AND ITS APPLICATION TO GELATION.

Author(s) : YAMAUCHI F., HOSHI Y., YAMAGISHI T.

Summary

LYOPHILIZED SOYBEAN PROTEINS GELLED BY ADDITION OF PHOSPHATE BUFFER, AFTER THEY WERE STORED AT RELATIVE HUMIDITY (RH) 96% AND 323 K (50 DEG C) AND ALLOWED TO ABSORB MOISTURE. TEXTURAL PROPERTIES OF HUMIDITY-INDUCED GELS WERE INVESTIGATED. SEVEN S GLOBULIN GELLED IN A DAY AFTER MOISTURE SORPTION, ACID-PRECIPITATED PROTEIN (APP) IN 3 DAYS AND 11S GLOBULIN IN 5 DAYS IN CASE OF USING THE PHOSPHATE BUFFER OF IONIC STRENGTH OF 0.5. WHEN HUMIDITY-INDUCED GELS WERE HEATED AT 363 K (90 DEG C) FOR 30 MIN, HARDNESS OF GELS INCREASED TO 4 TO 15 TIMES THAT OF UNHEATED GELS. MICROSTRUCTURES OF HUMIDITY-INDUCED GELS WERE ALSO INVESTIGATED USING A SCANNING ELECTRON MICROSCOPE.

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Pages: 1985-1

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Details

  • Original title: EFFECT OF LYOPHILISATION ON SULFHYDRYL CONTENTS IN SOYBEAN PROTEIN AND ITS APPLICATION TO GELATION.
  • Record ID : 1987-0789
  • Languages: English
  • Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
  • Publication date: 1985/05/20
  • Document available for consultation in the library of the IIR headquarters only.

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