ABSTRACTThe changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4‐benzene solution, 0.355 cm3/g in 50 glycerol‐water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microsc
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