Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin
Authors:
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (1) , 128-131
Abstract
Reduction of soy glycinin with 5 mM and 10 mM dithiothreitol resulted in molecular conformational changes which enhanced molecular hydrophobicity and increased viscosity. These changes were associated with significant improvement increases in surface active properties of the reduced proteins. The surface yield stress and elasticity of surface films were increased. The stability of foams as reflected in drainage time was improved especially at pH 6 and 7.0.Keywords
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