English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects were studied of 2-mercaptoethanol (2-ME) or reduction-carboxyamide methylation on apparent viscosity of soybean globulin suspending systems. Viscosities of gelsformed with lower 2-ME concentration (0.01 and 0.02M) were lower than those of gelswithout 2-ME after heat treatment. Formed gels, however, had the highest viscosities withhigher 2-ME concentration (0.03 and 0.1M), which indicated the molecular expansi onresulting from cleavage of intramolec ular disulfide bonds. The roles of protein components(7S and 11S globulin) and sulfhydryls of these proteins on gel viscosity were studied byblocking the sulfhydryls of these proteins. Completely reduced and carboxyamid emethylated(RCAM-)7S globulin showed the highest viscosity after heat treatment, which indicated thatthe gel networks were mainly made by hydrogen bonds, On the other hand, RCAM-11Sglobulin did not make gels even after heat treatment which suggested important roles of thedisulfide bridges on network formation in the case of 11S globulin gel.

Role of disulfide bond on hardening and softening properties of soybean protein-water suspending systems.