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Ultrasonic Extraction of a Heat‐Labile 7S Protein Fraction from Autoclaved, Defatted Soybean Flakes
Author(s) -
WANG LI CHUAN
Publication year - 1984
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.1365-2621.1984.tb12465.x
Subject(s) - sonication , extraction (chemistry) , chemistry , chromatography , solubility , size exclusion chromatography , fraction (chemistry) , ultracentrifuge , electrophoresis , protein purification , solubilization , protein aggregation , biochemistry , organic chemistry , enzyme
Conventional stirring extraction of soybean proteins from autoclaved or heat‐treated defatted flakes seldom reaches 30% of the total proteins. Using ultrasonic energy to disperse proteins in water from such treated flakes, one extraction can solubilize 80%. Gel electrophoresis of water extractable proteins in extracts prepared by the two methods of extraction reveals that extraction by stirring failed to extract a specific heat‐labile protein fraction in 7S proteins that is extractable by sonication. Ultracentrifugation and gel filtration analyses show that sonication induced formation of aggregates, and the size of aggregates, rate of formation, and water solubility are different than those formed by heat treatment. The effects of heat and sonication treatments on isolated 7S proteins were also investigated.