Formation of Pseudoglycinins from Intermediary Subunits of Glycinin and Their Gel Properties and Network Structure
スポンサーリンク
概要
- 論文の詳細を見る
Intermediary subunits of soybean 11S globulin (glycinin) designated as IS I, IS II and IS III were isolated by DEAE-Sephadex column chromatography. Pseudoglycinins composed of one of the intermediary subunits alone were reconstituted. The pseudoglycinins were similar to the native glycinin as to molecular size, subunit structure and secondary structure. The turbidity and hardness of the heat-induced gels formed from pseudoglycinins were different from those derived from the native glycinin, depending on the constituent intermediary subunits. The results indicate that IS II is closely related to the generation of the gel turbidity and IS III plays an important role in increasing the gel hardness. The hardness of the gel seems to be determined by both the length and extent of branching of the constituent strands of the gel network structure.
- 社団法人 日本農芸化学会の論文
著者
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Mori Tomohiko
Research Institute For Food Science Kyoto University
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NAKAMURA Takashi
Hohnen Oil Co., Ltd.
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Utsumi Shigeru
Research Institute For Food Science Kyoto University
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