Effects of Thermal Denaturation and Aggregation on Solubility of Soy Protein Isolates

Abstract

Abstract: The effects of tempetrature and concentration on the solubility of soy protein isolates (SPI) were studied, and then the subunit compositions and form of aggregation of soluble fractions obtained from treated SPI were analyzed by SDS-PAGE. The results showed that the totally denatured SPI after thermal treatment at low concentration have good solubility due to formation of heat-induced soluble protein aggregates.

Key words: soy protein isolates (SPI), thermal treatment, solubility, denaturation, aggregation

YE Rong-Fei, YANG Xiao-Quan, ZHENG Tian-Yao, ZHENG Heng-Guang, ZHU Jian-Hua, LIU Chong, SI Hua-Jing. Effects of Thermal Denaturation and Aggregation on Solubility of Soy Protein Isolates[J]. FOOD SCIENCE, 2008, 29(7): 106-108 https://doi.org/

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Effects of Thermal Denaturation and Aggregation on Solubility of Soy Protein Isolates

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