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Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates
Author(s) -
WAGNER J.R.,
AÑON M.C.
Publication year - 1990
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.1365-2621.1990.tb05225.x
Subject(s) - solubility , denaturation (fissile materials) , soy protein , chemistry , absorption of water , absorption (acoustics) , chromatography , absorption capacity , aqueous solution , food science , chemical engineering , organic chemistry , nuclear chemistry , materials science , engineering , composite material
Solubility and water absorbing capacity of commercial soy protein isolates were correlated with structural parameters. The physico‐chemical properties studied were degree of protein denaturation, surface hydrophobicity and sulfhydryl groups. The results indicated that solubility and water absorption were affected differently as the parameters were varied. These functional properties depended on more than one structural parameter. Solubility in 0.2M NaCl solution provided information about the degree of denaturation of soybean protein isolates. Isolates with highly denatured proteins, high surface hydrophobicity, low solubility in 0.2M NaCl solution and low SH exhibited the highest water absorbing capacity.