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  Progress in Chemistry, 2008, Vol. 20, Issue (04) : 565-573 Current Issue | Next Issue | Archive  
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  Tian Kun|Guan Juan|Shao Zhengzhong|Chen Xin**. Structural and Functional Study of Soybean Protein Isolation  Progress in Chemistry, 2008, 20(04): 565-573{, DOI: }
  田琨,管娟,邵正中,陈新. 大豆分离蛋白结构与性能*  化学进展, 2008, 20(04): 565-573{, DOI: }
Review
Structural and Functional Study of Soybean Protein Isolation
Tian Kun; Guan Juan; Shao Zhengzhong; Chen Xin**
(Key Laboratory of Molecular Engineering of Polymers of Ministry of Education, Department of Macromolecular Science, Fudan University, Shanghai 200433, China)
Abstract: Soybean protein isolation (SPI), the main component in soybean, may become an important chemical resource for the preparation of environmentally friendly materials because it contains many reactive groups and has the merits of being renewable and biodegradable. As the composition and conformation of SPI may significantly influence its appropriate functional properties, the systematic elucidation of the relationship between the structures and properties of SPI could help scientists to develop the novel soybean protein materials with excellent properties in the future. Thus in the beginning of this article, the composition, the subunit structures of SPI and the separation of its major components, beta-conglycinin (7S protein) and glycinin (11S protein) are introduced. Then, the conformation studies under different conditions and the main physical-chemical properties of SPI, such as solubility and gelation property are summarized. At last, the applications of SPI as films, fibers and plastics in the material field are briefly reviewed.
Key words: glycinin   β-conglycinin   botanic protein   fibers   films  
Received: 2007-04-23  Revised: 2007-08-23 
Corresponding Authors: Chen Xin
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Articles by Tian Kun; Guan Juan; Shao Zhengzhong; Chen Xin
Articles by Tian Kun; Guan Juan; Shao Zhengzhong; Chen Xin
Articles by Tian Kun; Guan Juan; Shao Zhengzhong; Chen Xin
Articles by Tian Kun; Guan Juan; Shao Zhengzhong; Chen Xin
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