Effects of some reagents on the intermolecular interactions among soybean proteins during the formation of yuba-films
2010
Kunisho, S., Mitutoyo Foods Corp., Nakagawa, Tochigi (Japan) | Noguchi, T. | Takano, K.
The purpose of this study is to clarify the process of the formation of yuba films and to improve the established strategies for their manufacture. Towards this end, we investigated the interactions among soybean proteins, which are assumed to be essential for the formation of yuba films. Among the various reagents tested in this study, NaSCN and NaCl were found to be the most effective in enhancing the formation of yuba films. Our results showed that the yuba films prepared with the addition of NaSCN and NaCl had a higher protein content and weight than the yuba films prepared without their addition. Our findings suggested that disulfide bonding, hydrogen bonding, ionic bonding, chelate bonding, hydrophobic interactions, and electrostatic interactions were more important than other intermolecular interactions occurring among soybean proteins during the formation of yuba films.
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