Isolation of Glycinin (11S) from Lipid-Reduced Soybean Flour: Effect of Processing Conditions on Yields and Purity

Isolation of Glycinin (11S) from Lipid-Reduced Soybean Flour: Effect of Processing Conditions on Yields and Purity

Defatted soybean flour was treated with hexane and ethanol to reduce lipid content and heated to inactivate lipoxygenase (LOX, linoleate:oxygen reductase; EC 1.13.11.12) to obtain lipid-reduced soybean flour (LRSF). The effects of processing conditions such as pH, reducing agent and storage time on...

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Bibliographic Details
Main Authors: Youru Huang, Kequan Deng, Yufei Hua
Format: Article
Language:English
Published: MDPI AG 2012-03-01
Series:Molecules
Subjects:
glycinin
isolation
pH
reducing agent
store time
Online Access:http://www.mdpi.com/1420-3049/17/3/2968/

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