Kinetic Analysis of Soy-protein Denaturation by a Temperature-programmed Heat-denaturation Technique
- 1 April 1990
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 54 (4) , 863-869
- https://doi.org/10.1080/00021369.1990.10870067
Abstract
The soy-protein denaturation rates of defatted soy flour and isolated soy protein of varying moisture content were analyzed by a temperature-programmed heat-denaturation (TPHD) technique with a hand-press reactor. The degree of protein denaturation of the soy proteins, which is defined as the solubility in 0.1 m phosphate buffer (pH 8.0) containing 1% SDS and 1% 2-ME, could be estimated with the TPHD model as a first-order heat-denaturation process. A kinetic compensation effect was observed for the protein denaturation of both soy proteins, the activation energy of the denaturation rate decreasing linearly with a moisture content below 0.4.This publication has 4 references indexed in Scilit:
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