Thermal Gelation Mechanism of Legumin from Broad Beans
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 722–725, May 1991
How to Cite
ZHENG, B.-A., MATSUMURA, Y. and MORI, T. (1991), Thermal Gelation Mechanism of Legumin from Broad Beans. Journal of Food Science, 56: 722–725. doi: 10.1111/j.1365-2621.1991.tb05366.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/15/90; revised 7/2/90; accepted 9/24/90.
The legumin formed a gel through formation of soluble aggregates and their juncture. Electron microscope studies indicated the legumin molecules associated to form strands. These strands then formed network-like structures, finally resulting in gel formation. The thickness of those strands and network constituents was irregular (8.3 to 36 nm). A presumed process of thermal legumin gelation was hypothesized. A comparison of gelation behaviors in legumin and in glycinin was also studied.