In this work, the complex assembly of one of the major storage proteins in soybean, glycinin, was analyzed using dynamic light scattering, from the hydrodynamic diameter of assembled forms in solution. The protein concentration and temperature were maintained constant at 10-1% w/w and 20 °C, respectively, and the pH was 7.6, 7.0 and 3.0. By analyzing the intensity and volume size distributions, a complex equilibrium between self-assembled forms could be determined. At pH 7.6 and an ionic strength of 0.5 M, where the self-assembly of glycinin has been widely reported in the literature, the DLS technique revealed an equilibrium between different assembled forms, that shifted towards the 11S form. At a lower ionic strength for pH 3.0 or 7.0, t...
The nanostructures from powders of native protein, glycinin, and corresponding solutions from which ...
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming pro...
Keywords: soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation, network structur...
This study describes the relationship between the solubility of glycinin, a major soy protein, and i...
Soy proteins are one of the most attractive plant food proteins for human and animal nutrition for t...
key words: soy protein; glycinin; thermal stability; pH; ionic strength;genetic variant; solubility;...
The thermal denaturation behaviour of glycinin solutions has been studied in situ as a function of i...
<p>key words: soy protein; glycinin; thermal stability; pH; ionic strength;genetic variant; so...
The data presented in this article are related to the research article entitled Structure of Self-as...
Structural changes ensuing from denaturation of soy proteins in solution or occurring at the oil-wat...
We report a multitechnique study of structural organization and molecular mobility for soy glycinin ...
AbstractThe data presented in this article are related to the research article entitled Structure of...
The 7S/11S glycinin equilibrium as found in Lakemond et al. (J. Agric. Food Chem. 2000, 48, xxxx-xxx...
Formation and structure of glycinin gels were studied in relation to protein conformation for two pH...
Division: Food Chemistry: no. 186-18In the food industry, detailed information on the relation betwe...
The nanostructures from powders of native protein, glycinin, and corresponding solutions from which ...
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming pro...
Keywords: soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation, network structur...
This study describes the relationship between the solubility of glycinin, a major soy protein, and i...
Soy proteins are one of the most attractive plant food proteins for human and animal nutrition for t...
key words: soy protein; glycinin; thermal stability; pH; ionic strength;genetic variant; solubility;...
The thermal denaturation behaviour of glycinin solutions has been studied in situ as a function of i...
<p>key words: soy protein; glycinin; thermal stability; pH; ionic strength;genetic variant; so...
The data presented in this article are related to the research article entitled Structure of Self-as...
Structural changes ensuing from denaturation of soy proteins in solution or occurring at the oil-wat...
We report a multitechnique study of structural organization and molecular mobility for soy glycinin ...
AbstractThe data presented in this article are related to the research article entitled Structure of...
The 7S/11S glycinin equilibrium as found in Lakemond et al. (J. Agric. Food Chem. 2000, 48, xxxx-xxx...
Formation and structure of glycinin gels were studied in relation to protein conformation for two pH...
Division: Food Chemistry: no. 186-18In the food industry, detailed information on the relation betwe...
The nanostructures from powders of native protein, glycinin, and corresponding solutions from which ...
Abstract: The goal of the present work was to study the effects of acid treatment on the foaming pro...
Keywords: soy protein isolate, glycinin,β-conglycinin, heat denaturation, gelation, network structur...