ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 32, Issue 8, August 2007, Pages 6417-6429 PDF (968.92 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2007.204637 | ||
| Authors | ||
| R. E. Abdolgader; S. M. Hasan; S. T. Abusalloum | ||
| Food Science and Technology, Faculty of Agriculture, Omar Almukhater University, El-baida, Libya | ||
| Abstract | ||
| Defatted soybean flour was subjected to isolation procedures as follows: NaOH extraction / acid precipitation, water extraction / acid precipitation, NaOH extraction / cryoprecipitation and citric acid extraction / cryoprecipitation. NaOH extraction / cryoprecipitation and citric acid extraction / cryoprecipitation caused precipitation of one protein mainly consisting 11 S (glycinin) and 7 S (β-conglycinin) respectively. In contrast, NaOH extraction / acid precipitation and water extraction / acid precipitation precipitated the two major soybean proteins as judged by PAGE and SDS-PAGE. Using differential scanning calorimetry (DSC), NaOH extraction / acid precipitation showed two thermal transition peaks at 72.8oC and 86.4oC, where as both NaOH extraction / cryoprecipitation and citric acid extraction / cryoprecipitation observed only one endothermic peak at 85.3 oC and minor peak at 75.3oC, which may corresponding to 11S (glycinin) and 7 S (β-conglycinin) respectively. Second recycling of the thermal properties of all soy isolates exhibited irreversible denaturation behavior. | ||
|
Statistics Article View: 160 PDF Download: 535 |
||
