Effects of Long-Term Frozen Storage on Electrophoretic Patterns, Immunoreactivity, and Pepsin in Vitro Digestibility of Soybean (Glycine max L.) Proteins

摘要

Soybean flours stored for 20 years at -20 °C retained protein polypeptide profile integrity. Proteins in stored soybean flours retained their immunoreactivity. Long-term frozen storage of seed flours at -20 °C did not adversely affect seed protein in vitro pepsin digestibility.