KINETIC-ANALYSIS OF SOY-PROTEIN DENATURATION BY A TEMPERATURE-PROGRAMMED HEAT-DENATURATION TECHNIQUE

被引：8

作者：

YOSHII, H ^{[1
]}

FURUTA, T ^{[1
]}

NOMA, S ^{[1
]}

NODA, T ^{[1
]}

机构：

[1] AJINOMOTO CO INC,KAWASAKI,KANAGAWA 210,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1990年 / 54卷 / 04期

关键词：

D O I：

10.1080/00021369.1990.10870067

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The soy-protein denaturation rates of defatted soy flour and isolated soy protein of varying moisture content were analyzed by a temperature-programmed heat-denaturation (TPHD) technique with a hand-press reactor. The degree of protein denaturation of the soy proteins, which is defined as the solubility in 0.1, m, phosphate buffer (pH 8.0) containing 1% SDS and 1% 2-ME, could be estimated with the TPHD model as a first-order heat-denaturation process. A kinetic compensation effect was observed for the protein denaturation of both soy proteins, the activation energy of the denaturation rate decreasing linearly with a moisture content below 0.4. © 1990 by the Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.

引用

页码：863 / 869

页数：7

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