한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제18권3호
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- Pages.300-306
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- 1989
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
분리녹두단백의 식품기능적 특성에 관한 연구
Functional Properties of Mungbean Protein Isolates
- Kye, In-Sug (Dept. of Food Science and Nutrition, Pusan National University, Pusen, 609-735, Korea) ;
- Jun, Yeong-Soo (Dept. of Food Science and Nutrition, Pusan National University) ;
- Cheigh, Hong-Sik (Dept. of Food Science and Nutrition, Pusan National University)
- 발행 : 1989.09.30
초록
선화녹두(sunhwa-nogchu ; SH)와 재래종 녹두(conventional variety : C) 2품종의 탈지녹두가루에서 분리녹두단백(mungbean protein isolate ; MPI)을 제조하고, 이들의 일반성분분석, nitrogen solubility, buffer capacity, gelation, foamability를 포함하는 기능적 특성을 연구하여 다음과 같은 결과를 얻었다. 즉,
This study was investigated to determine the functional properties of mugbean protein isolates(MPI) from sunhwa-nogdu(SH) and conventional mungbean varieties(C). MPI were prepared from defatted mungbean flour by extraction with 0.1N NaOH, precipitation at pH 4.5, washing of dispersed precipitate with buffer solution and distilled water, and subsequent freeze-drying. Crude protein content of MPI was in the range of
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