Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment
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چکیده
منابع مشابه
Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk
The coagulation of β-conglycinin (7S), glycinin (11S) and isoflavones induced by calcium chloride was investigated. Approximately 92.6% of the soymilk proteins were coagulated into the soymilk pellet fraction (SPF) after the addition of 5 mM calcium chloride. SDS-PAGE and two-dimensional electrophoresis analysis indicated that most of the 7S (α', α and β), 11S acidic (A1a, A1b, A2, A3 and A4) a...
متن کاملbeta-Conglycinin and glycinin in high-protein soybean seeds.
The agronomic performance and storage proteins of high seed protein lines of soybeans [Glycine max L. (Merr.)] were investigated to determine if the two major storage proteins, beta-conglycinin and glycinin, contribute to the increased protein content of high seed protein lines. Subunits of these two major storage proteins were estimated by scanning SDS-PAGE gels by scanning densitometry. The r...
متن کاملAdsorption of glycinin and β-conglycinin on silica and cellulose: surface interactions as a function of denaturation, pH, and electrolytes.
Soybean proteins have found uses in different nonfood applications due to their interesting properties. We report on the kinetics and extent of adsorption on silica and cellulose surfaces of glycinin and β-conglycinin, the main proteins present in soy. Quartz crystal microgravimetry (QCM) experiments indicate that soy protein adsorption is strongly affected by changes in the physicochemical env...
متن کاملImprovement of the Nutritional Value of Soybean [Glycine max (L) Merr.] Seed with Alteration in Protein Subunits of Glycinin (11S Globulin) and β-conglycinin (7S Globulin)
Protein quality in soybean seeds is strongly influenced by nutritional conditions. Glycinin (11S globulin) and β-conglycinin (7S globulin) are the 2 main proteins in soybean seeds. Protein quality of glycinin (11S) is higher than that of β-conglycinin (7S), due to the presence of higher amounts of s-containing amino acids (methionine and cysteine) in glycinin than β-conglycinin. Of the amino ac...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2016
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2016.09.006