Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH
Article first published online: 24 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1729–1735, July 2014
How to Cite
He, X.-T., Yang, X.-Q. and Zhang, J.-B. (2014), Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH. International Journal of Food Science & Technology, 49: 1729–1735. doi: 10.1111/ijfs.12482
- Issue published online: 18 JUN 2014
- Article first published online: 24 JAN 2014
- Manuscript Accepted: 2 DEC 2013
- Manuscript Received: 4 SEP 2013
- China National Natural Science Foundation of China. Grant Number: 31130024
Figure S1. ß-Conglycinin aggregates formed by heat treatment at 14 different pH and pH 2.0, 85 °C for 24 h.
Figure S2. Protein enzymatic hydrolysis assessed by SDS-PAGE and native-PAGE.
Figure S3. Size-exclusion chromatography spectra for ß-conglycinin 16 aggregates formed by heat treatment at different pH during pepsin digestion.
Figure S4. Th T fluorescence intensities of b-conglycinin digestion samples preheated at pH 2.0 and pH 7.5 as a function of digestion time.
Figure S5. Atomic force microscopy images of heat-induced aggregates of b-conglycinin and the digestion samples obtained at different digestion times in the presence of pepsin.
Figure S6. Apparent viscosity profiles of b-conglycinin dispersions (6% w/v).
Figure S7. Schematic diagram for the pepsin hydrolysis of b-conglycinin fibrils at pH 2.0.
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