Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating(Food & Nutrition)

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概要

• 論文の詳細を見る

• 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 βsubunit 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.

• 社団法人日本農芸化学会の論文
• 1991-09-23

著者

• Ono Tomotada

  Department of Bioscience and Technology, lwate University

• Ono Tomotada

  Department Of Agricultural Chemistry Iwate University

• CHOI Myoeng

  Department of Agricultural Chemistry, Iwate University

• IKEDA Ako

  Department of Agricultural Chemistry, Iwate University

• ODAGIRI Satoshi

  Department of Agricultural Chemistry, Iwate University

• Choi Myoeng

  Department Of Agricultural Chemistry Iwate University:(present Office)department Of Food Chemistry T

• Ikeda Ako

  Department Of Agricultural Chemistry Iwate University:(present Office)division Of Agricultural Polit

• Odagiri Satoshi

  Department Of Agricultural Chemistry Iwate University

関連論文

• Preparation of Casein Phosphopeptides from Casein Micelles by Ultrafiltration
• Complexes of Casein Phosphopeptide and Calcium Phosphate Prepared from Casein Micelles by Tryptic Digestion
• Interaction of Protein Particles with Lipids in Soybean Milk
• Influences of Calcium and pH on Protein Solubility in Soybean Milk
• Casein Phosphopeptides from Casein Micelles by Successive Digestion with Pepsin and Trypsin
• Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating(Food & Nutrition)
• Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling(Food & Nutrition)
• Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
• Dissociation of Large and Small Bovine Casein Micelles by Dialysis
• Formation of Artificial Casein Micelles

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