Denaturation of Soybean Protein by Freezing

Thiol-induced oligomerization of α-lactalbumin at high pressure

“…This gives additional evidence that even still more disulfide bonds may form under freezing. This behavior under freezing is characteristic of proteins (Buttkus, 1970;Hashizume et al, 1971;Lozinsky and Golovina, 1992) and of some synthetic polymers, for example, thiol/derivatives of polyacrylamide (Lozinsky et al, 1989), with free thiol groups.…”

Effects of Season and Low Temperature on Polypeptides from Thylakoids Isolated from Chloroplasts of Pinus silvestris

“…These findings indicate that the structure and aggregation of the proteins in the thylakoids changed in winter or during frost killing, making the SDS-solubilization of the poiypeptide monomers less complete. It is well known that the solubility of proteins decreases after freezing and thawing (Lea and Hawke 1952, Hashizume et al 1971, Levitt 1972, and according to one hypothesis this denaturation is caused by the formation of -S-S-bridges (Levitt 1962). As discussed elsewhere (5quist et al 1978), the bleaching of Chi observed in pine during the winter is likely to be caused by photooxidation sensitized by light absorbed by the Chi.…”

A Brief History of Polymeric Cryogels

“…The starting material for the fabrication of this soybean-protein foodstuff is the soya curd "tofu," a colloid-type dispersion of the salting-out coagulate of 11S globulins. Tofu is subjected to freezing, during which the SH groups of cysteine residues of the neighboring macromolecules are coupled into intermolecular disulfide bridges, thus resulting in the formation of a 3D supramolecular network of protein particles [37][38][39][40]. Another example of cryotropic gel formation of colloidal dispersions is the freeze-thaw-caused structuration of minced meat and pastes of myofibrillar protein isolates, e.g., those extracted from various kinds of fish, shrimp or Antarctic krill [41][42][43][44][45][46][47][48].…”