Matches in SemOpenAlex for { <https://semopenalex.org/work/W2005648603> ?p ?o ?g. }
- W2005648603 endingPage "1504" @default.
- W2005648603 startingPage "1494" @default.
- W2005648603 abstract "This study describes an extraction process for the preparation of highly purified calcium precipitated glycinin (11S). Initial extraction of soy proteins using isoelectric precipitation at pH 6.8 followed by cryo-precipitation yielded 4.2% product (11S) recovery with 98% protein purity for the control extracted with NaOH. Addition of calcium chloride (CaCl2) doubled the extraction yield (9%) compared to the control and when two other salts were used (i.e., sodium (Na2SO4) and ammonium (NH4)2SO4 sulfate, average yields of 4.4% and 5.17%, respectively). Thermal and molecular stability under varying conditions (pH, salts, SDS as a protein structure perturbing agent), and effect of glycation on functional and structural properties were investigated. Size exclusion chromatography and electrophoresis confirmed the predominance of a major band with MW of ∼342 kDa with 98.4% purity. Differential scanning calorimetry (DSC) yielded one endothermic transition peak at 95.5 °C. Denaturation temperatures were >100 °C for all salt concentrations studied. The pH had a dominant influence on the structural properties of glycinin. In the presence of NaCl and CaCl2 (0.2–1 M), the protein structure showed very little denaturation and no aggregation bands were observed even on heating to 95 °C. Lower SDS concentrations (0.5–1%) resulted in denaturation and aggregation, while at 2% SDS only denaturation was observed. Glycation did not alter the conformational structure of protein. Improvements in surface properties were observed with moderate degree of glycation (6–24 h)." @default.
- W2005648603 created "2016-06-24" @default.
- W2005648603 creator A5018795905 @default.
- W2005648603 creator A5033086146 @default.
- W2005648603 creator A5035713727 @default.
- W2005648603 creator A5036829692 @default.
- W2005648603 creator A5049818601 @default.
- W2005648603 creator A5090253326 @default.
- W2005648603 date "2010-06-01" @default.
- W2005648603 modified "2023-10-15" @default.
- W2005648603 title "Functional and molecular properties of calcium precipitated soy glycinin and the effect of glycation with κ-carrageenan" @default.
- W2005648603 cites W1963615430 @default.
- W2005648603 cites W1965991920 @default.
- W2005648603 cites W1967287337 @default.
- W2005648603 cites W1968026758 @default.
- W2005648603 cites W1969631436 @default.
- W2005648603 cites W1972500551 @default.
- W2005648603 cites W1973087371 @default.
- W2005648603 cites W1973325079 @default.
- W2005648603 cites W1973808754 @default.
- W2005648603 cites W1974754373 @default.
- W2005648603 cites W1977338450 @default.
- W2005648603 cites W1977591605 @default.
- W2005648603 cites W1980192596 @default.
- W2005648603 cites W1985670435 @default.
- W2005648603 cites W1987188242 @default.
- W2005648603 cites W1990082694 @default.
- W2005648603 cites W1991421890 @default.
- W2005648603 cites W1993013612 @default.
- W2005648603 cites W1994559809 @default.
- W2005648603 cites W1997173087 @default.
- W2005648603 cites W1998104227 @default.
- W2005648603 cites W2000411446 @default.
- W2005648603 cites W2001253656 @default.
- W2005648603 cites W2003729233 @default.
- W2005648603 cites W2005999541 @default.
- W2005648603 cites W2009205579 @default.
- W2005648603 cites W2011346330 @default.
- W2005648603 cites W2011622025 @default.
- W2005648603 cites W2016433793 @default.
- W2005648603 cites W2018708336 @default.
- W2005648603 cites W2020098833 @default.
- W2005648603 cites W2022054026 @default.
- W2005648603 cites W2024065928 @default.
- W2005648603 cites W2024953318 @default.
- W2005648603 cites W2027870566 @default.
- W2005648603 cites W2030621649 @default.
- W2005648603 cites W2032709024 @default.
- W2005648603 cites W2033309329 @default.
- W2005648603 cites W2035422902 @default.
- W2005648603 cites W2035911956 @default.
- W2005648603 cites W2051792040 @default.
- W2005648603 cites W2055352476 @default.
- W2005648603 cites W2056999338 @default.
- W2005648603 cites W2059147321 @default.
- W2005648603 cites W2061029386 @default.
- W2005648603 cites W2062102053 @default.
- W2005648603 cites W2063499418 @default.
- W2005648603 cites W2063799995 @default.
- W2005648603 cites W2066771666 @default.
- W2005648603 cites W2073213512 @default.
- W2005648603 cites W2080971133 @default.
- W2005648603 cites W2082077028 @default.
- W2005648603 cites W2082490819 @default.
- W2005648603 cites W2083096725 @default.
- W2005648603 cites W2083367149 @default.
- W2005648603 cites W2088597542 @default.
- W2005648603 cites W2089674076 @default.
- W2005648603 cites W2090413444 @default.
- W2005648603 cites W2091436902 @default.
- W2005648603 cites W2093057763 @default.
- W2005648603 cites W2100837269 @default.
- W2005648603 cites W2117669255 @default.
- W2005648603 cites W2120513885 @default.
- W2005648603 cites W2123131221 @default.
- W2005648603 cites W2141812022 @default.
- W2005648603 cites W2145822072 @default.
- W2005648603 cites W2166911011 @default.
- W2005648603 cites W2169550205 @default.
- W2005648603 cites W2397581696 @default.
- W2005648603 cites W4234508505 @default.
- W2005648603 cites W4293247451 @default.
- W2005648603 doi "https://doi.org/10.1016/j.foodres.2010.04.005" @default.
- W2005648603 hasPublicationYear "2010" @default.
- W2005648603 type Work @default.
- W2005648603 sameAs 2005648603 @default.
- W2005648603 citedByCount "30" @default.
- W2005648603 countsByYear W20056486032012 @default.
- W2005648603 countsByYear W20056486032013 @default.
- W2005648603 countsByYear W20056486032014 @default.
- W2005648603 countsByYear W20056486032016 @default.
- W2005648603 countsByYear W20056486032017 @default.
- W2005648603 countsByYear W20056486032018 @default.
- W2005648603 countsByYear W20056486032019 @default.
- W2005648603 countsByYear W20056486032020 @default.
- W2005648603 countsByYear W20056486032021 @default.
- W2005648603 countsByYear W20056486032022 @default.
- W2005648603 countsByYear W20056486032023 @default.