Gelation of Bean 11S Globulins by Ca^<2+> -Independent Transglutaminase
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概要
- 論文の詳細を見る
The cross-linking reaction and gelation of 11S globulins from soybean (glycinin) and broad bean (legumin) by Ca^<2+> -independent transglutaminase were studied. Analyses of the reaction products by sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that only acidic subunits of both 11S globulins were polymerized through the formation ofintermolecular crosslinkings by transglutaminase. Gel permeation chromatography analyses found that there were no signiticant differences in the molecular weight distribution profiles of reaction products between glycinin and legumin. These results suggest that the crosslinking reactions of glycinin and legumin by transglutaminase progress in similar ways. On the other hand, rheological analyses such as dynamic viscoelastic measurements and compression tests indicated that gelation proceeded more rapidly and the values of hardness of formed gels were higher for glycinin compared with legumin. The water-holding capacity of the gels was significantly higher in the glycinin than in the legumin.
- 社団法人日本農芸化学会の論文
- 1994-05-23
著者
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IKURA Koji
Department of Applied Biology, Faculty of Textile Science, Kyoto Institute of Technology
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MOTOKI Masao
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Ikura Koji
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Motoki Masao
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Mori T
Kyoto Sangyo Univ. Kyoto Jpn
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MATSUMURA Yasuki
Research Institute for Food Science, Kyoto University
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Chanyongvorakul Yuporn
Research Institute for Food Science, Kyoto University
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Sakamoto Hiroko
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Mori Tomohiko
Food Research & Development Laboratories, Ajinomoto Co., Inc.
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Matsumura Yasuki
Research Institute For Food Science Kyoto University
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Ikura K
Department Of Applied Biology Kyoto Institute Of Technology
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Sakamoto Hiroko
Food Research & Development Laboratories Ajinomoto Co. Inc.
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Chanyongvorakul Yuporn
Research Institute For Food Science Kyoto University
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