scholarly journals Studies of a searching examination for gluten replace protein. Part VII. Improvement of bread baking properties in soy 7S globulin.

1986 ◽  
Vol 12 (3) ◽  
pp. 87-92
Author(s):  
Atsushi YAMAMOTO ◽  
Yukari NISHIOKA ◽  
Chizuko TAKADA
Keyword(s):  
7S Globulin ◽  
Protein Part

Molecular identification of a new soybean germplasm Zhonghuang 608 lacking of 7S globulin alpha' subunit

2019 ◽  
Vol 45 (1) ◽  
pp. 18
Author(s):  
Jun-Ying LI ◽  
Ru-Jian SUN ◽  
Zhong-Feng LI ◽  
Zhong-Yan WEI ◽  
Yu-Long REN ◽  
...  
Keyword(s):  
Molecular Identification ◽  
Alpha Subunit ◽  
Soybean Germplasm ◽  
7S Globulin

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

scholarly journals Study on Improvement of Digestibility of Milk Protein. Part IV

1963 ◽  
Vol 37 (4) ◽  
pp. 182-186
Author(s):  
Shuryo NAKAI ◽  
Fumiko AKAI ◽  
Goro KAWAJI
Keyword(s):  
Milk Protein ◽  
Protein Part

Identification of a 7S globulin as a novel coconut allergen

2007 ◽  
Vol 98 (6) ◽  
pp. 580-584 ◽  
Author(s):  
Cristina Benito ◽  
Eloína González-Mancebo ◽  
M Dolores Alonso Díaz de Durana ◽  
Rosa M. Tolón ◽  
Montserrat Fernández-Rivas
Keyword(s):  
7S Globulin

Characterization of a 7S globulin-deficient mutant of soybean (Glycine max (L.) Merrill)

1998 ◽  
Vol 258 (3) ◽  
pp. 208-214 ◽  
Author(s):  
M. Hayashi ◽  
K. Harada ◽  
T. Fujiwara ◽  
K. Kitamura
Keyword(s):  
Glycine Max ◽  
Deficient Mutant ◽  
Glycine Max L ◽  
7S Globulin

scholarly journals Soybean Basic 7S Globulin which was Detected from Okara and its Isolation Methods.

1993 ◽  
Vol 40 (5) ◽  
pp. 323-330 ◽  
Author(s):  
Mitsuo ASANO ◽  
Izumi ENDO ◽  
Fumio YAMAUCHI
Keyword(s):  
Isolation Methods ◽  
7S Globulin
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