Electrophoretic, solubility and functional properties of commercial soy protein isolates

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

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

AMER CHEMICAL SOC

Lugar: Washington; Año: 1991 vol. 39 p. 1029 - 1032

0021-8561

The effect of protein composition and degree of protein denaturation on the solubility, water-imbibing capacity (WIC), viscosity, and gelation capacity of commercial soy protein isolates was studied. It was found that the degree of denaturation may affect protein solubility, but very denatured proteins withhigh solubility were also detected. Isolates containing completely denatured proteins showed low gelation capacity. This characteristic is closely related to the relative amounts of the 7S and 11S proteins,since ß-lS subunit and basic 11S polypeptide were present in decreased concentrations in the soluble protein fraction. Isolates with a high degree of denaturation and intermediate solubility values presented the maximal WIC. Results confirmed that the apparent viscosity of soy protein dispersions is intimately related to WIC.