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Heat‐induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins
Author(s) -
YUNOOHTA NAOKO,
MAEDA HIDEO,
OKADA MITSUKO,
OHTA HIROYUKI
Publication year - 1994
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.1365-2621.1994.tb06968.x
Subject(s) - globulin , disulfide bond , globular protein , chemistry , soybean proteins , gamma globulin , chromatography , food science , biochemistry , biology , antibody , soy protein , immunology
The hardness and water‐holding ability of rice globulin gels were intermediate between those of gels of soybean and sesame globulins. Scanning electron micrographs showed that rice globulin gel had a rough network structure composed of small globular particles of protein aggregates. Effects of various reagents on solubilization of proteins from the three gel types were compared. Disulfide bonds and hydrophobic interactions contributed mainly to the stability of rice globulin gels. The contributions of disulfide bonds to both the formation and stability of rice globulin gels were greater than for sesame globulin gels.