African Journal of Food Science and Technology

Jian Wang

Department of Food Technology, Nanjing Agricultural University, China

Publications

• Short Communication   
  Proteins extract From Tennessee soybean and their Physicochemical properties
  Author(s): Jian Wang
  
  Soybeans provided over $38.1 billion in crop value within the USA in 2018 and supplies 70% of protein meal worldwide. Soy proteins are often commonly classified as 2S, 7S, 11S, and 15S consistent with the sedimentation velocity during ultracentrifugation (S.L. Tay, S. Kasapis, C.O. Perera, P.J. Barlow, 2006, P.E. Staswick, M.A. Hermodson, N.C. Nielsen. 1981). The two major storage proteins in soybeans are β-conglycinin (7S) and glycinin (11S) fractions that account for ∼40% and ∼25% of the entire protein, respectively. β-Conglycinin features a relative molecular mass of and may be a trimer consisting of α′, α, and β subunits with a respective relative molecular mass of 60, 67, and 71 kDa that are associated by hydrophobic interactions and hydrogen bonding... View More»
  

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