Kinetic Analysis of Soy-protein Denaturation by a Temperature-programmed Heat-denaturation Technique(Food & Nutrition)
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概要
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The soy-protein denaturation rates of defatted soy flour and isolated soy protein of varying moisture content were analyzed by a temperature-programmed heat-denaturation (TPHD) technique with a hand-press reactor. The degree of protein denaturation of the soy proteins, which is defined as the solubility in 0.1 M phosphate buffer (pH 8.0) containing 1% SDS and 1% 2-ME, could be estimated with the TPHD model as a first-order heat-denaturation process. A kinetic compensation effect was observed for the protein denaturation of both soy proteins, the activation energy of the denaturation rate decreasing linearly with a moisture content below 0.4.
- 1990-04-23
著者
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YOSHII Hidefumi
Department of Biotechnology, Tottori University
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FURUTA Takeshi
Department of Biotechnology, Tottori University
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Yoshii Hidefumi
Department Of Food Science And Technology Toa University
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Yoshii Hidefumi
Department Of Biochemical Engineering Toyama National College Of Technology
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Noda Toshihiro
Ajinomoto Company Inc.
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Furuta T
Tottori Univ. Tottori Jpn
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Furuta Takeshi
Department Of Biotechnology Faculty Of Engineering Tottori University
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NOMA Shuichi
Department of Food Science and Technology, Toa University
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Noma Shuichi
Department Of Food Science And Technology Toa University
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Yoshii Hidefumi
Department Of Applied Biological Science Kagawa University
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