大豆蛋白質の酸およびアルカリ処理による性状変化
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概要
- 論文の詳細を見る
To elucidate the effect of acid or alkaline treatment of soybean 7 S and 11S protein, changes of disc electrophoretic composition and gel forming capability before and after the treatment were discussed. Compared with 7 S, 11 S protein is more sensitive to these treatments. 7 S protein is able to form soft gel by glucono-delta-lactone before or after the treatment. But 11 S protein which cannot form gel before treatment became able to form hard gel after the treatment. These facts suggest that the changes of the proteins accounts for the formation of gel by gulcono-delta-lactone.
- 社団法人 日本農芸化学会の論文