title: Competing Effect of Polyols on the Thermal Stability and Gelation of Soy Protein.
abstract: The thermal denaturation temperature of a soy protein isolate was increased, but its gel-melting temperature was decreased by the addition of polyols with increasing concentration and number of hydroxyl groups of the polyols. This inverse stabilizing effect of polyols on the protein structure and gel is discussed in terms of the competing solvent effects on intra- and intermolecular hydrophobic interactions and on the peptide-peptide hydrogen bonds of the protein.
authors.affiliation: a Department of Mathematical and Life Sciences, Graduate School of Science, Hiroshima University.
authors.forename: K
authors.initials: K
authors.lastname: Gekko
authors.affiliation: b Department of Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University.
authors.forename: X
authors.initials: X
authors.lastname: Li
authors.affiliation: b Department of Molecular Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University.
authors.forename: S
authors.initials: S
authors.lastname: Makino
keywords: gelation; polyol effect; soy protein; thermal stability