Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 6
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- Pages.499-505
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- 1987
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- 0367-6293(pISSN)
Functional Properties of Lupinseed Protein Concentrate
루우핀콩 단백질 농축물(LPC)의 식품기능성
- Kim, Young-Wook (Department of Food Technology, Korea University) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- Published : 1987.12.01
Abstract
The functional properties of lupin seed protein concentrate (LPC) were examined and compared to those of soybean protein isolate (SPI) and Na-caseinate. LPC-50, of which protein level was 50%, was prepared by a two phase solvent (hexane: alcohol: water= 10:7:3) extraction method. LPC-70 was made from LPC-50 by removing the fractions solubilized by carbohydrate decomposing enzymes. The solubilities of LPC-50 and LPC-70 were similar to that of of SPI but slightly higher at pH 4-5, and less susceptible to the added salt. The apparent viscosity of LPC increased exponentially as the concentration increased over 6% level, and the change was similar to that of Na-caseinate. LPC showed strong pseudoplastic non-Newtonean flow behavior, which was similar to that of SPI The emulsifying capasity of LPC-70 was similar to that of SPI when salt was added. The foaming capacity of LPC was comparable to that of SPI. LPC showed high oil and water absorption capacities, which increased as the protein level was elevated. LPC-70 showed the highest oil absorption capacity of all the samples tested.
루우핀콩 단백질 농축물(LPC-50, LPC-70)을 제조하여 이들의 식품기능성들을 분리대두단백질 및 카제인 과 비교 검토하였다. LPC-50은 2상용매 추출법에 의해 제조한 단백질 함량 50% 수준의 유백색 물질이며 LPC-70은 LPC-50의 탄수화물 일부를 가수분해 효소로 처리해서 제거하여 단백질 농도를 70% 수준으로 높인 것이다. LPC-50의 건물 수율은 73.7%였으며 LPC-70은 55.7%였다. 또한 단백질 수율면에서는 LPC-50이 91% 였고 LPC-70이 87.4%였다. LPC-50과 LPC-70의 단백질 용해도는 증류수에서는 SPI와 비슷한 경향이 보였으나, NaCl 첨가시 pH
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