Interaction of Protein Particles with Lipids in Soybean Milk
| Autor: | Takeda Motoyoshi, Shuntang Guo, Ono Tomotada |
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| Rok vydání: | 1996 |
| Předmět: |
Chromatography
food.ingredient Globulin biology Organic Chemistry Phospholipid Fraction (chemistry) General Medicine Applied Microbiology and Biotechnology Biochemistry Lecithin Defatting Analytical Chemistry chemistry.chemical_compound food chemistry biology.protein lipids (amino acids peptides and proteins) Composition (visual arts) Particle size Molecular Biology Soy protein Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 60:1165-1169 |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.60.1165 |
| Popis: | The protein in soybean milk exists as 11S and 7S globulins, and the particles formed from them. The lipid content and composition in the protein fractions and effects of defatting on the form of the protein particles were investigated. The size-distribution of protein particles in both raw and heated soybean milk (soymilk) was not influenced by defatting with hexane, but the number of large particles were slightly increased. The protein particles from raw and heated soymilk samples contained 60% and 3% of the total lipid, respectively. Almost all neutral lipid in the particles of raw soymilk was moved to a floating fraction by heating, but a half of the phospholipids was retained in the particles. The protein components from the hexane-defatted meal were similar to those from whole meal, but those from the C-M-de-fatted meal contained remarkably little β-conglycinin. C-M-de-fatting (Removal of polar lipids) caused a reduction in the particulate fraction, and the addition of phospholipids (lecithin) promoted the formation of protein particles. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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