Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates
作者:
TOMOHIKO MORI,
TAKASHI NAKAMURA,
SHIGERU UTSUMI,
期刊:
Journal of Food Science
(WILEY Available online 1982)
卷期:
Volume 47,
issue 1
页码: 26-30
ISSN:0022-1147
年代: 1982
DOI:10.1111/j.1365-2621.1982.tb11019.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globu
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