title: Effects of long-term frozen storage on electrophoretic patterns, immunoreactivity, and pepsin in vitro digestibility of soybean (Glycine max L.) proteins.
abstract: 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.
authors.affiliation: Department of Nutrition, Food, and Exercise Sciences, Florida State University, Tallahassee, Florida 32306, USA. ssathe@fsu.edu
authors.forename: Shridhar K
authors.initials: SK
authors.lastname: Sathe
authors.forename: Girdhari M
authors.initials: GM
authors.lastname: Sharma
authors.forename: Harshal H
authors.initials: HH
authors.lastname: Kshirsagar
authors.forename: Mengna
authors.initials: M
authors.lastname: Su
authors.forename: Kenneth H
authors.initials: KH
authors.lastname: Roux
mesh_terms: 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
chemical_list: D030262:Soybean Proteins; D010434:Pepsin A