Effect of soybean flour steaming on polypeptide content and composition of extractable proteins.
1995
Velickovic D. | Vucelic Radovic B. | Barac M. | Simic D. | Ristic N.
Different thermal stability of soybean flour proteins and subunits was registered, as well as different trend of the changes as compared with the heated soybean protein solutions. The change of polypeptide composition is expressed by the decrease of beta-conglycinin subunits content which therefore results in the increase of glycinin subunits content. The degree of their denaturation is managed essentially by the intensity of the employed parameters, particularly pressure. Different thermal stability of beta-conglycinin subunits, as well as high resistance of both acidic and basic glycinin subunits was established. The highest degree of susceptibility was expressed by lypoxigenase and basic 7S globulin subunits. These polypeptides were denatured after 15 minutes of treatment regardless of the pressure used.
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