Gel Formation of Soybean 7S and 11S Proteins

Heat‐induced Gelation Properties of Salt‐Soluble Muscle Proteins as Affected by Non‐Meat Proteins

“…The 7S and 11S subunits which have different gelling properties were identified in the electrophoretic profile of the SPI (Fig. 1) (Shimada and Matsushita, 1980;Utsumi and Kinsella, 1985a, b).…”

Molecular understanding of heat‐induced phenomena of soybean protein

“…The apparent viscosity of /3-conglycinin fraction increased from the lower protein concentration found in glycinin. The minimum protein concentrations of /3-conglycinin and glycinin required to form gels were 10% and 12%, respectively (100). The addition of 0.3 MNaCl promoted the viscosity of /3-conglycinin but the glycinin did not form gel by the addition of salts (100).…”

“…The calcium-induced coagulum (tofu gel) and the heat-induced gel formed from /3-conglycinin were not firmer than those formed from glycinin (64,98,99). The apparent viscosities of protein dispersions were measured by a viscometer (Haake Rotovisco RV II) at a shear rate under heating at 80°C directly (100). The textural properties of each gel formed from /3-conglycinin and glycinin were also determined by a texturometer (General Food Co. GXT-2).…”

Forces Involved in Soy Protein Gelation: Effects of Various Reagents on the Formation, Hardness and Solubility of Heat‐Induced Gels Made from 7S, 11S, and Soy Isolate

“…Soybean proteins consist of two major components, 7s and 11s globulins (Osborne, 1924;Danielson, 1949). These two globulins have different structures and molecular properties (Derbyshire et al, 1976;Kinsella et al, 1985) and possess different gelation and gel properties (Saio et al, 1969(Saio et al, , 1973(Saio et al, , 1974Shimada and Matsushita, 1980). The differences in functional properties of 7s and 1 IS globulins were reviewed by Saio and Watanabe (1978).…”