Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 318526
Title Differences in denaturation of genetic variants of soy glycinin
Author(s) Lakemond, C.M.M.; Jongh, H.H.J. de; Gruppen, H.; Voragen, A.G.J.
Source Journal of Agricultural and Food Chemistry 50 (2002). - ISSN 0021-8561 - p. 4275 - 4281.
Department(s) Food Chemistry Group
Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2002
Abstract In heat denaturation studies conducted in the past the genetic variants of glycinin have been considered as a homogeneous group of proteins. In this work the validity of this assumption was tested. It was found by calorimetric studies that glycinin denatures heterogeneously at pH 7.6. When the temperature of isothermal treatment is increased from 70 to 82 C the proportion of glycinin remaining native progressively decreases from 95␝o 5 hile the denaturation temperature of the glycinin remaining native increases from 88.5 to 95 C. Similar trends were found for pH 3.8. Fractionation and subsequent analysis (MALDI-TOF and CE) of isothermally treated samples demonstrated that at pH 7.6 the heterogeneous denaturation is caused by differences in thermal stability of the genetic variants of glycinin. The stability increases in the order G2/G3/G1< A4< G5 < G4.
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