Gelling Properties of Soybean .BETA.-Conglycinin Having Different Subunit Compositions

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  • MOHAMAD RAMLAN Bin Mohamed Salleh
    Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University Department of Biotechnology Engineering, Kulliyyah of Engineering, International Islamic University Malaysia
  • MARUYAMA Nobuyuki
    Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
  • TAKAHASHI Koji
    National Institute of Crop Science
  • YAGASAKI Kazuhiro
    Nagano Chushin Agricultural Experiment Station
  • HIGASA Takahiko
    Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
  • MATSUMURA Yasuki
    Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University
  • UTSUMI Shigeru
    Laboratory of Food Quality Design and Development, Graduate School of Agriculture, Kyoto University

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  • Gelling Properties of Soybean β-Conglycinin Having Different Subunit Compositions
  • Gelling Properties of Soybean ベータ Conglycinin Having Different Subunit Compositions

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Abstract

The effects of protein concentration, and heating temperature and time on the gelling properties of soybean β-conglycinin (7S globulins) lacking the α or α′ subunit were compared with those of 7S containing all three subunits (α, α′, and β) to determine whether each subunit contributes equally. In most of the conditions, the relative order of gel hardness was α′-lacking > 7S > α-lacking. From Fourier transform infrared studies, the secondary structure change after heating was very similar among the three samples; thus, the secondary structural change is not the reason for the differences in gel hardness. By using scanning electron microscopy, we observed differences in strand thickness and the density of the gel network among the three samples. These differences correlated well with the differences in gel hardness.

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