Effects of polysaccharides upon the functional properties of 11 S globulin of broad beans
β Scribed by Tatiana V. Burova; Natalia V. Grinberg; Valery Ya. Grinberg; Alexander L. Leontiev; Vladimir B. Tolstoguzov
- Publisher
- Elsevier Science
- Year
- 1992
- Tongue
- English
- Weight
- 786 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0144-8617
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## Abstract The functional properties of native and acetylated (62.5, 84.1, 90.1 and 93.0%) globulins were evaluated. Acetylation caused a shift in isoelectric pH from 4.5 to 3.5. The solubility of acetylated globulins improved considerably above pH 4.0 but deteriorated below this pH. Increasing ac
## STOG U ZOV A simple and effective method of isolating I I S-globulin (glycinin) from soybeans has bccn developed. which is based on the use of selective thermal denaturation of other components in globulin fraction. Glycinin content in the final preparation accounts for 9 7 " ~. and its yield c