Electrophoretic, solubility, and functional properties of commercial soy protein isolates
1991
Arrese, E.L. | Sorgentini, D.A. | Wagner, J.R. | Anon, M.C.
The effect of protein composition and degree of protein denaturation on the solubility, water-imbibing capacity (WIC), viscosity, and gelation capacity of commercial soy protein isolates was studied. It was found that the degree of denaturation may affect protein solubility, but very denatured proteins with high solubility were also detected. Isolates containing completely denatured proteins showed low gelation capacity. This characteristic is closely related to the relative amounts of the 7S and 11S proteins, since beta-7S subunit and basic 11S polypeptide were present in decreased concentrations in the soluble protein fraction. Isolates with a high degree of denaturation and intermediate solubility values presented the maximal WIC. Results confirmed that the apparent viscosity of soy protein dispersions is intimately related to WIC.
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