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Increased oilseed protein solubility after peroxide exposure
Author(s) -
Jacks T. J.,
Hensarling T. P.,
Muller L. L.
Publication year - 1983
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02787446
Subject(s) - chemistry , solubility , peroxide , food science , soy protein , aqueous solution , chromatography , organic chemistry
Oilseed proteins of peanut (arachin), pumpkin (cucurbitin) and soy (11‐S glycinin) were exposed to 30% H 2 O 2 . Solubilities of arachin, cucurbitin, and glycinin increased 8.5‐fold, 40‐fold, and ca. 200‐fold, respectively, in aqueous (arachin and cucurbitin) or acidic (glycinin) media. Implications for utilization of oilseed pro‐teins following exposureto H 2 O 2 are discussed.
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