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Investigation on the relationship between freezing temperature and soy protein denaturation.

Number: 0585

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

Summary

In the frozen concentration layer, surrounded with ice crystals, some physicochemical reaction occurs. This study focuses on the protein denaturation. The phenomenon was examined using soy milk. Investigations were conducted under four different freezing temperatures to clarify the relationship between the ice crystals size and the rate of protein denaturation. The samples were frozen and stored for one day. Thawing was carried out at about 4 to 5 ℃ for 3.5 hours and stored in refrigerator overnight. Soy protein denaturation was verified by SDS-PAGE and by image analysis of gel pattern. The difference of coagulation in frozen and thawed samples was observed microscopically. No subunits constituting 11S globulin were detected at -20 ℃ and -40 ℃, which is perhaps due to the coarse ice crystals being formed. In opposite, owing to the fine ice crystals at -60 ℃ and -80 ℃, 11S globulin was detected and remained in the supernatant.

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Pages: 10

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Details

  • Original title: Investigation on the relationship between freezing temperature and soy protein denaturation.
  • Record ID : 30031350
  • Languages: English
  • Subject: Technology
  • Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Publication date: 2023/08/21
  • DOI: http://dx.doi.org/10.18462/iir.icr.2023.0585

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