Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin.:Part VI Changes of Trypsin Proteolysis Relating with Varying of Bread Baking Proper
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In the previous paper, the bread baking properties of soy 11S globulin were changed remarkably by adding of surfactant substances such as egg or soy lecithin, sodium dodecyl sulfate and glycerol mono-stearate. The similar improvements were recognized for the freeze storage dough produced by adding of gelatinised 11S globulin. In these experiments, the improvement of bread baking properties in 11S globulin were presumed to cause by the intramolecular conformational changes such as loosening of hydrophobicity, unfolding of peptide chain, etc. These induced changes in molecular shapes might be detected through the varying of proteolysis with some proteases. Therefore, the changes of proteolysis were determined with the differences of Formal titration values in the proteolysates prepared from various conditionings 11S globulins and neutral endo type proteases.<BR>Trypsin and freeze dried (F. D.) soy 11S globulin were selected as the optimum pro tease and substrate. The differences of Formal titration values between the proteolysates (50mg) obtained from raw and heat denatured F. D. 11S globulin was 0.12m/ of N/10-KOH. The differences were 0.tom/ and 0.05ml when 0.1% egg lecithin and glycerol mono-stearate were added to raw F. D. 11S globulin. However, the differences of titration values became to minus values through the elongation of freeze storage in gelatinised globulin. These results showed that the intramolecular conformation changes in soy 11S globulin occured by adding of surfactant substances and freezing of gelatinised globulin as was expected.
- 日本食品保蔵科学会の論文
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- Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin.:Part VI Changes of Trypsin Proteolysis Relating with Varying of Bread Baking Proper
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