caa a22 4500 465796109 CHVBK 20180323112038.0 cr unu---uuuuu 170327e19901201xx s 000 0 eng 10.1007/BF02541860 doi (NATIONALLICENCE)springer-10.1007/BF02541860 Effects of maturation and storage on solubility, emulsion stability and gelation properties of isolated soy proteins [Elektronische Daten] [J. Yao, K. Tanteeratarm, L. Wei] Solubility, emulsion stability and gelation of isolated soy proteins and their 7S and 11S fractions from three stages of seed maturity were studied. The pH-solubility profile was similar irrespective of maturation and six-month storage. The 11S protein was more soluble in the acidic pH range than the 7S protein. Oil-in-water emulsion stability of isolated soy protein from mature soybeans was higher than that from the immature ones. This is due to the fact that there was more 7S fraction in the mature soybeans, and 7S protein was found to form a more stable emulsion than that formed from 11S protein. The result suggests that isolated soy protein from mature soybeans would serve as a better emulsifying agent. Heat-induced soy protein gels became weaker as the soybeans became more mature. This can be attributed to the higher content in the immature soybeans of 11S fraction which gives a stronger gel than 7S fraction in the protein from immature soybeans. American Oil Chemists' Society (AOCS), 1990 Disulfide content nationallicence effect of pH and storage nationallicence effect of salt nationallicence emulsion stability nationallicence gel strength nationallicence heat-induced gel nationallicence isolated soy proteins nationallicence NSI nationallicence 7S/11S ratio nationallicence soybean maturation nationallicence Yao J. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut Tanteeratarm K. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut Wei L. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 974-979 0003-021X 67:12<974 1990 67 11746 https://doi.org/10.1007/BF02541860 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02541860 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yao J. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut NATIONALLICENCE 700 1- Tanteeratarm K. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut NATIONALLICENCE 700 1- Wei L. Department of Food Science and International Soybean Program, University of Illinois, 1304 W. Pennsylvania Ave., 382-D AESB, 61801, Urbana, IL aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/12(1990-12-01), 974-979 0003-021X 67:12<974 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer