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United States Department of Agriculture

Agricultural Research Service

Title: Glycinin Structure Changes with Heat and Moisture

Authors
item Nabetani, Hiroshi
item Abbott Dr, Thomas
item Kleiman, Robert
item Sessa, David
item Leibman, Michael - VYSIS, INC
item Dukor, Rina - VYSIS, INC

Submitted to: Pacific Basin Society Chemical International Congress Proceedings
Publication Type: Proceedings
Publication Acceptance Date: December 20, 1995
Publication Date: N/A

Technical Abstract: Glycinin, a major storage protein in soybeans, is denatured by moist heat treatment. Secondary structure changes that take place in glycinin upon hydration and heating were studied using infrared spectroscopy. Water alone, from 2.6 to 95%, caused significant broadening in the amide I region and changes in the amide I to amide II maximum absorbance ratio with increased water content. Without heating, these changes were shown to result from changes in the protein-water interactions with no changes in the secondary structure of the glycinin itself. Curve-fitting of deconvoluted infrared spectra gave the same secondary structure at all levels of added water after water contributions were subtracted from the spectra (30% beta, 24% helical, 35% turns and 11% unordered). Secondary structure of heated samples was compared to unheated samples and differential scanning calorimetry results published previously.

Last Modified: 9/1/2014
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