Cereal Chem 64:207-212   |  VIEW ARTICLE

Covalent Polymerization of Acidic Subunits on Heat-Induced Gelation of Soybean Glycinin.

T. Yamagishi, N. Takahashi, and F. Yamauchi. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Heat-induced gelation of soybean glycinin was studied using polyacrylamide gel electrophoresis and gel filtration. As protein concentration increased, buffer-soluble components in the gel tended to contain more polymerized acidic subunits that were bonded by disulfide bonds. Trypsin digestion of intact glycinin, which is selective and causes limited degradation of acidic subunits, prevented polymerization of acidic subunits and gelation. These results suggest that polymers of acidic subunits of buffer-soluble components in the gel participate in heat-induced gelation of soybean glycinin.