ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 32, Issue 8, August 2007, Page 6417-6429 PDF (968.92 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204637 | ||||
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| 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. | ||||
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