The 7S and 11S globulins are major components of soybean protein. We developed a novel freeze-thaw method for crude fractionation of these proteins in soymilk. Raw soymilk was frozen at -30°C, and then thawed at 10°C for 24 h. The freeze-thawed soymilk was separated into two layers, and the weight ratio of the upper layer (UPL) and lower layer (LWL) was 3 : 2. On SDS-PAGE analysis, the 11S/7S ratio was 0.14 in the UPL, and 1.7 in the LWL. We mixed UPL with LWL in various ratios, and prepared tofu curds from these mixtures. The breaking stress of the tofu curd increased with LWL ratio. The curd made from UPL was soft and smooth, whereas that made from LWL was firm. We developed a novel dessert-like product made from UPL and a novel sausage-like product made from LWL. These results show that rough separation of 7S and 11S globulins in raw soymilk can be achieved using a simple freeze-thaw treatment, thus facilitating the development of new food products.
Visualization is defined as any technique for creating images, diagrams or animations to communicate a message. Visualization through visual imagery has been an effective means of communicating both abstract and concrete ideas since the dawn of man. There is great interest in quantifying the various aspects of structure, and in many cases, this involves imaging the structure and performing measurements on the images by image processing and analysis. The images may be simple macroscopic or microscopic light images, including confocal laser scanning microscopy (CLSM), but may also include images from either transmission or scanning electron microscopes (TEM and SEM), atomic force microscope (AFM) images of surfaces, magnetic resonance imaging (MRI) or computed tomography (CT) images of internal structure. The topics covered are the acquisition and processing of the images, the measurement of appropriate microstructural parameters, and the interpretation of these numbers, particularly with regard to the issues that the structures are generally three-dimensional while the images are usually two-dimensional. I hope that this article is able to usefully summarize the basic procedures, and that it will be of use to researchers in food science fields.