- 著者
- 小野 伴忠 Ono Tomotada
- 出版者
- 日本食品科学工学会
- 雑誌
- 日本食品科学工学会誌 (ISSN:1341027X)
- 巻号頁・発行日
- vol.55, no.2, pp.39-48, 2008-01-01
- 被引用文献数
- 31
- 著者
- ONO Tomotada CHOI Myoeng Rak IKEDA Ako ODAGIRI Satoshi
- 出版者
- 社団法人日本農芸化学会
- 雑誌
- Agricultural and Biological Chemistry (ISSN:00021369)
- 巻号頁・発行日
- vol.55, no.9, pp.2291-2297, 1991-09-23
- 被引用文献数
- 8 42
The protein particles in soymilk were fractionated in size by differential centrifugation. Particles of more than 100 nm in diameter (LSP) constituted 40% of the total protein in raw soymilk, 70% of the protein components being 11S globulin. LSP was not formed in the presence of 2-mercaptoethanol and sodium ascorbate. LSP was decreased by heating, and particles of 100-40 nm in diameter (MSP) were increased. The formation of MSP was not due to any degradation of LSP but to the combination of supernatant proteins of less than 40 nm in diameter with each other. MSP formed by heating contained the βsubunit of 7S and the basic subunit of 11S as main components. The particles of more than 40 nm in diameter (LSP+MSP) constituted 50% of the total protein in both raw soymilk and soymilk.