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Investigation on the effect of freezing temperature on soy protein denaturation.

Number: 1106

Author(s) : FUKADA R., REDO M. A., WATANABE M.

Summary

Various chemical reactions take place in the freeze-concentrated phase that forms around the ice crystals. During freezing, the moisture in the food turns into ice crystals and a surrounding pressure forces out the other components. This creates chemical reactions that bring forth new cross-linked structures in the freezeconcentrated phase, which can lead to protein denaturation. In this study, protein denaturation in soy milk was investigated. The extent of protein denaturation was observed and quantified at different freezing conditions. Samples were frozen at -20 ℃, -40 ℃, -60 ℃, and -80 ℃ stockers, followed by the storage at - 20 ℃ for one week. Protein analysis was performed by SDS-PAGE, viscosity, and microscopic observation of coagulation generated after freezing and thawing.

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Pages: 10 p.

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Details

  • Original title: Investigation on the effect of freezing temperature on soy protein denaturation.
  • Record ID : 30032536
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1106

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