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PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
Abstract
Mechanisms involved in the formation of three‐dimensional networks of globular proteins are discussed in general terms. Denaturation and aggregation of soy proteins under various conditions were studied. Differential scanning calorimetry was used in the denaturation, and turbidity measurements in the aggregation studies. Conditions favoring denaturation, such as high and low pH, had the opposite effect on aggregation. Salt was found to have a special effect on the behavior of soy proteins, suppressing aggregation as well as denaturation, probably due to its stabilizing influence on the quaternary structure. Viscometric studies of the progel state of soy protein gels showed that the onset of the progel is closely related to the denaturation process. Some commercial isolates were found to be completely denatured. Despite forming firm gels after cooling, they did not appear to have a progel state.
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Cites
Tombs, M. P. (1974) · Faraday Discussions of the Chemical Society · doi:10.1039/dc9745700158 · Cited by 216
Cited by
MAKRI, E., PAPALAMPROU, E., & DOXASTAKIS, G. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.10.028 · Cited by 232
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
Xing, H., Liu, X., Hu, Y., Hu, K., & Chen, J. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109323 · Cited by 145
Strong and elastic pea protein hydrogels formed through pH-shifting method
Zhu, P., Huang, W., Guo, X., & Chen, L. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106705 · Cited by 130
Meng, A., Luan, B., Zhang, W., Zheng, Y., Guo, B., & Zhang, B. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.132911 · Cited by 51
Metadata
- Authors
- HERMANSSON, A. M.
- Venue
- Journal of Texture Studies
- Publisher
- Wiley
- Published
- 1978-06
- Volume
- 9
- Issue
- 1-2
- Pages
- 33-58
- ISSN
- 0022-4901 (ISSN-L)
- 1745-4603
- OpenAlex
- W2065733729
- Cited by
- 266
- References
- 1
- FWCI
- 11.48
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION. https://app.cochat.ai/papers/10.1111/j.1745-4603.1978.tb01293.x
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- HERMANSSON, A. M. (1978). PHYSICO‐CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION. Journal of Texture Studies. https://doi.org/10.1111/j.1745-4603.1978.tb01293.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
