Protein insolubilization during frozen

Japanese Society of Food Science and Technology Figure 13. Comparison of rates of insolubilization during frozen storage between soybean protein solutions frozen immediately after preparation (heated and unheated) and frozen after 2 days of storage (heated and unheated). The heated samples were held at 100°C for 5 min prior to freezing ( ll). 

Figure 7. Increase in the insolubilization of soybean protein during frozen storage at —5°C by the addition of small amounts of mercaptoethanol (ME), indicating the promotion of a sulfhydryl/disulfide interchange reaction by a disulfide bond splitting agent (lOj...

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