期刊论文

Qixin Zhong

英文

Journal of Agriculture and Food Research

2666-1543

2020

2

100022

10.1016/j.jafr.2020.100022

The authors thank Dr. Shinya Ikeda in the Department of Food Science at the University of Tennessee, Knoxville for helping rheological measurements. We are grateful to the Bioanalytical Resources Facility at the University of Tennessee in Knoxville for use of the circular dichroism instrument and Dr. Edward Wright for the technical support. Partial support by the Tennessee Soybean Promotion Board and the United Soybean Board in the development of genetic lines used in this study and partial support by the University of Tennessee Institute of Agriculture and the USDA National Institute of Food and Agriculture Hatch Project 223984 and TEN00487 in the analyses of physical and chemical properties are appreciated.

本校为第一机构

Physicochemical properties of soy proteins extracted from check soybean cultivar 5601T and four new Tennessee soybean lines TN03-349, TN04-5321, TN08-002, and TN08-015 were compared. The protein extracted from 5601T had the lowest content of total protein and the lowest denaturation temperature and enthalpy (P < 0.05). The lowest solubility was observed at pH 5.0 for 5601T, TN04-5321, and TN03-349, while it was at pH 6.0 for the other two, which agreed with zeta-potential data. TN04-5321 and TN08-002 extract powder had a higher content of to...