期刊
FOOD CHEMISTRY
卷 111, 期 3, 页码 599-605出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.04.026
关键词
soybean proteins; 7S and 11S globulins; surface hydrophobicity; SH groups; SS bonds; thermal and theological properties; AOT reverse micelle
This study was focused on the influence of AOT reverse micelle on physical-chemical properties of 7S and 11 S globulins from soy proteins, and compared with aqueous buffer extraction. The results showed that the contents of the surface hydrophobicity and SH groups of 7S and 11S globulins and SS bonds of 11S globulin, using AOT reverse micelle extraction, were augmented, and SS bonds of 7S globulin decreased. The thermal and theological properties of 7S and 11S globulins extracted using the two methods were Studied by differential scanning calorimetry (DSC) and rheometery. It was found that the peak denaturation temperature and heat of transition of 7S and 11S globulins with aqueous buffer extraction were different from that with AOT reverse micellar extraction. The AOT reverse micelle did not affect the gel properties of 11S globulin, while it influenced 7S globulin's. Hardness, springiness, gumminess, adhesiveness and chewiness of 7S globulin from AOT reverse micelle were lower than that from aqueous buffer extraction, but gumminess was higher. (c) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据