Journal of the Korean Home Economics Association (대한가정학회지)
- Volume 28 Issue 2
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- Pages.37-45
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- 1990
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- 1225-0937(pISSN)
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- 2234-2818(eISSN)
A Study on the Foaming Properties of Small red bean Protein Isolates at Various Conditions
분리 팥 단백질의 기포 특성에 영향을 주는 제 요인에 관한 연구
Abstract
The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10
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