Effect of Humidity on Changes of Soybean Acid Precipitated Protein during Storage
1982 Volume 29 Issue 8 Pages 496-500
Details
1982 Volume 29 Issue 8 Pages 496-500
A soybean acid precipitated protein (APP) was stored at relative humidities of 11%, 47% and 96% at 50°C in order to investigate the effect of humidity on the changes of APP. The solubility of APP stored at RH 96% drastically decreased in a few days, on the other hand, when stored at RH 11%, the solubility did not decrease in 45 days. Gel filtration study revealed that soybean protein polymerized during storage and became insoluble. When stored at RH 11% for 45 days, there was no change in the quarternary structure of soybean protein. It was suggested that hydrogen, hydrophobic and disulfide bond were related to the insolubiliaation during storage.
