Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
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概要
- 論文の詳細を見る
The effects of the colloidal properties of emulsion particles and the conformation of tryptic digests of soybean glycinin, the emulsifiers, on emulsion properties were investigated. Thedigests were separated into some fractions, and the properties of intact glycinin, two kinds of the best were examined. The diameter of the emulsion particles measured by spectroturbidimetry was not very different amongthe best emulsifiers and intact glycinin in spite of the difference in emulsifying ability; however, a new parameter, flocculation strength, which is the rigidity of the flocculated structure and is defined as the minimum detergent concentration for the dissociation offlocculation, closely and negatively related to the short term emulsion stability. The amount of adsorbed protein on the surface of the emulsion particles was also related to the long term emulsion stability. The two best emulsifiers were analyzed by gel filtration and circular dichroism. The emulsifiers contained large molecular componentswhosemolecular weight and secondary structures were similar to intact glycinin. The conformational stability of the emulsifiers was evaluated by the change in emission maximaof the intrinsic fluorescence of the proteins against changing urea concentration, and the surface hydrophobicity of the proteins was estimated by the binding of l-anilino-8- naphthalene sulfonate (ANS). The emulsion stability increased with decreasing conformational stability and increasing surface hydrophobicity of the emulsifier proteins.
- 社団法人 日本農芸化学会の論文
著者
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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OCHIAI Kazuo
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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KAMATA Yoshiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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