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EXTRACTION YIELD OF SOLUBLE PROTEIN AND MICROSTRUCTURE OF SOYBEAN AFFECTED BY MICROWAVE HEATING
Author(s) -
CHOI IL,
CHOI SEUNG JUN,
CHUN JAE KEUN,
MOON TAE WHA
Publication year - 2006
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2006.00075.x
Subject(s) - extraction (chemistry) , yield (engineering) , microstructure , chromatography , chemistry , protein purification , polyacrylamide gel electrophoresis , electrophoresis , gel electrophoresis , molecular mass , scanning electron microscope , sodium dodecyl sulfate , sodium , biochemistry , materials science , enzyme , organic chemistry , crystallography , metallurgy , composite material
A laboratory‐scale microwave (MW)‐assisted extraction system was constructed and compared with a conventional shaking water bath regarding the extraction of soluble proteins in soybeans. Dynamic reaction was monitored by response surface methodology in the MW‐assisted extraction system. The yield of soluble protein increased until either temperature ( T ) or water/solid (W/S) ratio reached an optimum point (60.1C, 12.6 mL/g), and then decreased with further increase of T or W/S ratio. In addition, the yield of soluble protein increased with time within a range of 30 min, and no critical point was observed. The molecular mass of soluble protein was distributed from 19.3 to 81.3 kDa estimated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Scanning electron microscopy showed the destruction of the microstructure of soybean cells, which increased the extraction of soluble soy protein.