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.
Abdolgader, R., Hasan, S., & Abusalloum, S. (2007). ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN. Journal of Food and Dairy Sciences, 32(8), 6417-6429. doi: 10.21608/jfds.2007.204637
MLA
R. E. Abdolgader; S. M. Hasan; S. T. Abusalloum. "ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN", Journal of Food and Dairy Sciences, 32, 8, 2007, 6417-6429. doi: 10.21608/jfds.2007.204637
HARVARD
Abdolgader, R., Hasan, S., Abusalloum, S. (2007). 'ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN', Journal of Food and Dairy Sciences, 32(8), pp. 6417-6429. doi: 10.21608/jfds.2007.204637
VANCOUVER
Abdolgader, R., Hasan, S., Abusalloum, S. ISOLATION OF A GLYCININ-RICH PROTEIN FROM DEFATTED SOYBEAN. Journal of Food and Dairy Sciences, 2007; 32(8): 6417-6429. doi: 10.21608/jfds.2007.204637
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