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Document IIF

Étude de la relation entre température de congélation et dénaturation des protéines de soja.

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

Numéro : 0585

Auteurs : FUKUDA R., REDO M. A., WATANABE M.

Résumé

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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Format PDF

Pages : 10

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Investigation on the relationship between freezing temperature and soy protein denaturation.
  • Identifiant de la fiche : 30031350
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Date d'édition : 21/08/2023
  • DOI : http://dx.doi.org/10.18462/iir.icr.2023.0585

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