Abstract
Experiments were carried out to examine the effects of aging time on rheological and chemical properties of soy protein dope solution. The results obtained were as follows: 1) Viscosity and normal force of soy protein dope solution decreased with the increase in aging time. 2) Electrophoretic patterns of the dope solution became obscure as the aging time increased, however, the sedimentation coefficients were constant and 2_??_3 S. 3) Amino acid analysis showed the remarkable decrease of cystin and the increase of cystein and lysino-alanine with the increase in aging time. 4) Viscosity of the dope solution with added mercapto-ethanol was low and did not change with the aging time. Moreover, the power law of 3.5 existed between the viscosity and the concentration of disulfide bonds. From these results, it was speculated that the decrease of viscosity and normal force in the soy protein dope solution with the increase in aging time might be caused mainly by the disruption of the intermolecular disulfide bonds due to the sulfhydryl-disulfide interchange reaction and the cleavage of C-S bonds to form lysinoalanine by alkaline hydrolysis.
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