Thermal Denaturation of Soybean Protein at Low Water Contents(Food & Nutrition)

概要

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Differential scanning calorimetry (DSC) thermograms of soybean protein isolate developed two peaks corresponded to 11S and 7S globulin, the denaturation temperatures of which were 93.3 and 76.5℃, respectively, with 94% water. These peaks shifted to higher temperatures with lower water contents of the sample. At 47% water, there were two peaks, at 149 and 118.7℃, and at 11% water, there was one peak at 180℃. The DSC thermogram measured during cooling and reheating gave no peak. The soybean protein isolate was heated with 24.5% water at 100℃ and then mixed with more water to the water contents of 94%. This sample gave two peaks at temperatures close to those of the original soybean protein, indicating that the soybean protein was not denatured at temperatures even above 100℃ when the water content was low.
社団法人日本農芸化学会の論文
1990-09-23