Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates

Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient... ABSTRACT Thermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106 were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates

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Publisher
Wiley
Copyright
Copyright © 1982 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1982.tb11019.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Thermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106 were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin.

Journal

Journal of Food ScienceWiley

Published: Jan 1, 1982

References

  • Physico‐chemical aspects of soy proteins structure formation
    Hermansson, Hermansson
  • Differences in functional properties of 7S and 11S soybean proteins
    Saio, Saio; Watanabe, Watanabe

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