Water imbibing capacity of soy protein isolates: influence of protein denaturation

In the present work the influence of the degree of protein denaturation and aggregation on water imbibing capacity (WIC) was studied. The results obtained show that the insoluble fraction of all isolates contributed the most to the WIC of the total isolate. This insoluble fraction is constituted by...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-08, Vol.39 (8), p.1386-1391
Main Authors: Sorgentini, Delia A, Wagner, Jorge R, Arrese, Estela L, Anon, Maria C
Format: Article
Language:English
Subjects:
AISLADO DE PROTEINAS
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
CAPACIDAD DE RETENCION DE AGUA
CAPACITE DE RETENTION D'EAU
DEGRADACION
DEGRADATION
DENATURATION
DESNATURALIZACION
Food industries
Fundamental and applied biological sciences. Psychology
ISOLAT PROTEIQUE
PROTEINAS
PROTEINAS VEGETALES
PROTEINE
PROTEINE VEGETALE
SOJA
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Summary:In the present work the influence of the degree of protein denaturation and aggregation on water imbibing capacity (WIC) was studied. The results obtained show that the insoluble fraction of all isolates contributed the most to the WIC of the total isolate. This insoluble fraction is constituted by denaturated 11S and 7S proteins and some native 7S protein. WIC values of insoluble and soluble fractions are also influenced by the state of aggregation of their component proteins
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00008a006