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Microstructure and Hydrodynamic Properties of Soybean Protein Bodies in Solutions
Author(s) -
LEE CHERLHO,
KIM CHANSHICK,
YANG HANCHUL
Publication year - 1983
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.1365-2621.1983.tb14878.x
Subject(s) - dispersion (optics) , aqueous solution , microstructure , viscosity , chemistry , solvent , swelling , viscometer , capillary action , chromatography , glycerol , benzene , analytical chemistry (journal) , chemical engineering , materials science , crystallography , composite material , organic chemistry , optics , physics , engineering
The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm 3 /g in CCI 4 ‐benzene solution, 0.355 cm 3 /g in 50% glycerol‐water mixture, 0.574 cm 3 /g in water at pH 7, and 1.18 cm 3 /g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope.