Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH
Version of Record 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 online: 18 JUN 2014
- Version of Record 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.
Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.