Effect of Sorbed Water on the Thermal Stability of Soybean Protein
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概要
- 論文の詳細を見る
A soybean protein isolate (SPI), and its β-conglycinin and glycinin componets were obtained from defatted soybean flour by applying dissolution and precipitation based on the difference in their solubility depending on each isoelectric point. The purity evaluated by SDS–PAGE of the β-conglycinin and glycinin preparations was about 84% and 80%, respectively, resulting in a clear difference in the pH dependence on solubility. A BET plot derived from the water sorption isotherm at 25 °C showed that the amount of the monolayer adsorption of these preparations was about 6–9%, the value for the β-conglycinin preparation being about 1.5 times higher than that for the glycinin preparation. The β-conglycinin and glycinin preparations were respectively denatured at around 75 °C and 86 °C in the presence of excess water, whereas the denaturation temperature of both preparations was markedly increased by decreasing sorbed water content below 40%, corresponding well with the unfrozen water content.
- 社団法人 日本農芸化学会の論文
- 2007-09-23
著者
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TAKAHASHI Koji
Department of Pediatrics, Nihon Kokan Hospital
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YOSHIDA Tadashi
Department of Pathophysiology, Faculty of Pharmaceutical Sciences, Hoshi University
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Takahashi K
School Of Life Sciences Tokyo Univ. Of Pharmacy And Life Sciences
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HATTORI Makoto
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture an
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Yoshida Tadashi
Dep. Of Applied Biological Sci. Tokyo Univ. Of Agriculture And Technol.
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TSUKADA Hiroshi
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture an
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TAKANO Katsuya
Department of Applied Biological Science, Faculty of Agriculture, Tokyo University of Agriculture an
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KANUMA Shin
Development Div., Nisshin Cosmo Foods Ltd.
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Kanuma Shin
Development Div. Nisshin Cosmo Foods Ltd.
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Takano Katsuya
Department Of Applied Biological Science Faculty Of Agriculture Tokyo University Of Agriculture And
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CHERUIYOT Erick
Egerton University, Department of Crop, Horticulture and Soil Sciences
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MUMERA Louis
Egerton University, Department of Crop, Horticulture and Soil Sciences
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HASSANALI Ahmed
International Centre for Insect Physiology and Ecology
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WACHIRA Francis
Egerton University, Department of Biochemistry and Molecular Biology
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Tsukada Hiroshi
Department Of Applied Biological Science Faculty Of Agriculture Tokyo University Of Agriculture And
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Mumera Louis
Egerton University Department Of Crop Horticulture And Soil Sciences
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Ng'etich Wilson
Tea Research Foundation Of Kenya
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Wachira Francis
Egerton University Department Of Biochemistry And Molecular Biology
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Cheruiyot Erick
Egerton University Department Of Crop Horticulture And Soil Sciences
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TAKAHASHI Koji
Departent of Materials Science and Engineering,Faculty of Engineering,Yamagata University
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Tsukada Hiroshi
Egerton University, Department of Crop, Horticulture and Soil Sciences
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Takano Katsuya
Egerton University, Department of Crop, Horticulture and Soil Sciences
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Hattori Makoto
Tea Research Foundation of Kenya
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