Water Imbibing Capacity of Soy Protein Isolates: Influence of Protein

SORGENTINI, D.A; ARRESE, E.L; WAGNER, J.R; AÑÓN, M.C

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Año: 1991 vol. 39 p. 1386 - 1391

0021-8561

In the present work the influence of the degree of protein denaturation and aggregation on water imbibing capacity (WIC) was studied. The results obtained show that the insoluble fraction of all isolates contributed the most to the WIC of the total isolate. This insoluble fraction is constituted by denaturated 11s and 75 proteins and some native 75 protein. WIC values of insoluble and soluble fractions are also influenced by the state of aggregation of their component proteins.was studied. The results obtained show that the insoluble fraction of all isolates contributed the most to the WIC of the total isolate. This insoluble fraction is constituted by denaturated 11s and 75 proteins and some native 75 protein. WIC values of insoluble and soluble fractions are also influenced by the state of aggregation of their component proteins.to the WIC of the total isolate. This insoluble fraction is constituted by denaturated 11s and 75 proteins and some native 75 protein. WIC values of insoluble and soluble fractions are also influenced by the state of aggregation of their component proteins.11s and 75 proteins and some native 75 protein. WIC values of insoluble and soluble fractions are also influenced by the state of aggregation of their component proteins.