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DIFFERENCES IN FUNCTIONAL PROPERTIES OF 7S AND 11S SOYBEAN PROTEINS
Author(s) -
SAIO KYOKO,
WATANABE TOKUJI
Publication year - 1978
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1978.tb01298.x
Subject(s) - softening , extender , ultimate tensile strength , phytic acid , chemistry , chemical engineering , materials science , water holding capacity , composite material , food science , biophysics , biology , engineering , polyurethane
This paper summarizes the work done by the authors (most of it published in Japan) and other researchers. The 11S protein is different from the 7S protein in that it makes much harder Tofu gels which are more sensitive to the softening effect of phytic acid and in which the S—S bonds appear to predominate. The US protein precipitates faster and forms larger aggregates. Its gelation characteristics suggest suitability as fish and meat extender. 11S gels have a higher water holding capacity than 7S gels, higher tensile values, higher hardness and expand more on heating. Similarly, 11S films are more elastic and have higher tensile values. It is pointed out that the functional properties of proteins may be controlled by regulating the binding forces through pH and additives.