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Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates
Author(s) -
MORI TOMOHIKO,
NAKAMURA TAKASHI,
UTSUMI SHIGERU
Publication year - 1982
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.1365-2621.1982.tb11019.x
Subject(s) - chemistry , dissociation (chemistry) , chromatography , centrifugation , electrophoresis , kinetics , soybean proteins , sucrose , polyacrylamide gel electrophoresis , globulin , gel electrophoresis , biochemistry , organic chemistry , soy protein , enzyme , physics , quantum mechanics , immunology , biology
Thermal 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 × 10 6 were 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 globulin.