Effects of long-term frozen storage on electrophoretic patterns, immunoreactivity, and pepsin in vitro digestibility of soybean (Glycine max L.) proteins.
Soybean flours stored for 20 years at -20 degrees C retained protein polypeptide profile integrity. Proteins in stored soybean flours retained their immunoreactivity. Long-term frozen storage of seed flours at -20 degrees C did not adversely affect seed protein in vitro pepsin digestibility.
Sathe
Shridhar K
SK
Department of Nutrition, Food, and Exercise Sciences, Florida State University, Tallahassee, Florida 32306, USA. ssathe@fsu.edu
Sharma
Girdhari M
GM
Kshirsagar
Harshal H
HH
Su
Mengna
M
Roux
Kenneth H
KH
D004063:Digestion; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D010434:Pepsin A / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis; D030262:Soybean Proteins / Q000737:chemistry* / Q000378:metabolism*; D013997:Time Factors
D030262:Soybean Proteins; D010434:Pepsin A