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Ethanol denaturation of soya bean protein antigens
Author(s) -
Sissons John W.,
Nyrup Allan,
Kilshaw Peter J.,
Smith Roy H.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330804
Subject(s) - chemistry , ethanol , antigen , food science , soya bean , denaturation (fissile materials) , meal , immunoelectrophoresis , chromatography , biochemistry , biology , genetics , nuclear chemistry
Glycinin and β‐conglycinin, globular proteins present in soya bean meal, were denatured by extracting the meal with ethanol under several different conditions of alcohol concentration and temperature. Antigenic activities of these proteins in saline extracts of the processed meal were determined by haemagglutination inhibition assay and immunoelectrophoresis. Products extracted with low (< 30%) and high (>96%) concentrations of ethanol at 70–80°C retained antigenic activity, whereas samples prepared with 55–76% ethanol at 70–80°C contained very little extractable antigenic protein. Antigenic activities of glycinin and β‐conglycinin were relatively high in products extracted with concentrations of ethanol between 57–86% when the extraction temperature was <50°C.