Phase Transitions of Soy Globulins and the Development of State Diagrams



Soy is an important agricultural material which is used in a wide variety of food products. 7S and 11S globulins are the main storage soy proteins and have been reported to be key components in determining functional properties of soy products (1–6) and to be distinctly different in their functional properties. 11S protein was reported to make harder gels, to form larger aggregates, and to expand more on heating than 7S (7). Ning and Villota (8) found that 11S protein favored expansion and water holding capacity of extruded products.


Glass Transition State Diagram Soybean Protein Mechanical Spectrometry Roasted Soybean 
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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  1. 1.Center for Advanced Food Technology Cook College, Department of Food ScienceRutgers UniversityNew BrunswickUSA

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