The glycinin gel network is stabilized through further formation of disulfide crosslinks and non-covalent interactions.
2.
A study that analyzed isolated proteins different gelation mechanism showed the isolated glycinin formed a coarse gel network with a pore size of 2 3 ?m.
3.
Gelation occurs when the soybean protein subunits dissociate, denature then aggregate therefore the protein composition of glycinin and ?-conglycinin will determine the gel strength of the final tofu product.
4.
Legume proteins, such as soy and pulses, belong to the globulin family of seed storage proteins called legumin and vicilins, or in the case of soybeans, glycinin and beta-conglycinin.
5.
For the 11S protein, glycinin, to fold properly into its hexagonal shape ( containing six subunits, a hexamer ), it must undergo a very limited proteolysis in a manner similar to the cleavage of a peptide from proinsulin to obtain active insulin.
6.
Since glycinin and ?-conglycinin have different enthalpy of denaturation the gelation mechanisms also differ therefore gelation occurs at two different temperatures, it is possible for a gel to form at a lower temperature ( 75 degrees C ) if the soybean protein contained a higher composition of the ?-conglycinin then glycinin.
7.
Since glycinin and ?-conglycinin have different enthalpy of denaturation the gelation mechanisms also differ therefore gelation occurs at two different temperatures, it is possible for a gel to form at a lower temperature ( 75 degrees C ) if the soybean protein contained a higher composition of the ?-conglycinin then glycinin.
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