Cereal Chem 59:408 - 412.  |  VIEW ARTICLE
Protein Denaturation During Model Storage Studies of Soybeans and Meals.

K. Saio, K. Kobayakawa, and M. Kito. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Protein denaturation of soybeans and meals as a function of storage time and conditions was studied. As storage time under improper conditions increased, protein extractability decreased rapidly. Extractability was influenced by high ionic strength and pH but was most affected by the presence of dithiothreitol. Extractabilities of 7S and 11S components decreased, indicating an even more rapid decrease of the 11S component. Hence, in the relative proportion of extractable protein from defatted meals, 11S components decreased, and 2S components increased. Such changes in proteins were investigated by ultracentrifugation and electrophoresis. Whole beans were more resistant to deterioration during storage than meals, and full- fat meals deteriorated more rapidly than defatted meals. Quality seems to be more readily retained in the native state when the intracellular membranes are intact.