Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating
| Autor: | Satoshi Odagiri, Tomotada Ono, Myoeng Rak Choi, Ako Ikeda |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Differential centrifugation
Sodium ascorbate Chromatography Chemistry Protein subunit fungi 11s globulin General Biochemistry Genetics and Molecular Biology chemistry.chemical_compound parasitic diseases β subunit Protein particles Composition (visual arts) General Agricultural and Biological Sciences Total protein |
| Zdroj: | Agricultural and Biological Chemistry. 55:2291-2297 |
| ISSN: | 0002-1369 |
| DOI: | 10.1080/00021369.1991.10870969 |
| Popis: | The protein particles in soymilk were fractionated in size by differential centrifugation. Particles of more than 100 nm in diameter (LSP) constituted 40% of the total protein in raw soymilk, 70% of the protein components being 11S globulin. LSP was not formed in the presence of 2-mercaptoethanol and sodium ascorbate. LSP was decreased by heating, and particles of 100–40 nm in diameter (MSP) were increased. The formation of MSP was not due to any degradation of LSP but to the combination of supernatant proteins of less than 40 nm in diameter with each other. MSP formed by heating contained the β subunit of 7S and the basic subunit of 11S as main components. The particles of more than 40 nm in diameter (LSP + MSP) constituted 50% of the total protein in both raw soymilk and soymilk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|