Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates |
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Authors: | TOMOHIKO MORI TAKASHI NAKAMURA SHIGERU UTSUMI |
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Affiliation: | Authors Mori, Nakamura, and Utsumi are affiliated with the Research Institute for Food Science, Kyoto Univ., Uji, Kyoto 611, Japan. |
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Abstract: | Thermal association-dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106 were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globulin. |
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