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FOOD USE OF SOYBEAN 7S AND 11S PROTEINS High Temperature Expansion Characteristics of Gels
Author(s) -
SAIO KYOKO,
SATO IWAO,
WATANABE TOKUJI
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb17978.x
Subject(s) - chemistry , sulfite , sodium sulfite , solubility , salt (chemistry) , ionic strength , sodium , chemical engineering , chromatography , sulfate , calcium , aqueous solution , inorganic chemistry , organic chemistry , engineering
High temperature expansion characteristics of soybean gels coagulated with calcium salt or HCI were studied. Results show: (1) that the high ionic strength and slight alkaline or acidic range of buffer in which the gels were immersed, promoted expansion characteristics of gels; (2) the higher ratio of 11S to 7S protein in the gels resulted in higher expansion; and (3) presence of sodium sulfite prevented gels from expansion. The binding forces attributed to construct gels before and after expansion are discussed based on studies of expansion characteristics of gels in different conditions and on solubility of gels with 2‐mercaptoethanol and sodium dodecyl sulfate.