Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 5
- /
- Pages.482-491
- /
- 1992
- /
- 0367-6293(pISSN)
Effects of pH and Natural Polysaccharide Gums on the Foam Stability of Soy Protein Isolate
pH와 천연 다당류 고무질이 분리대두단백질의 거품안정성에 미치는 영향
-
Yang, Seung-Taek
(Department of Food Science and Technology, Kyungsung University) ;
-
Kim, Mi-Sook
(Department of Food Science and Technology, Kyungsung University) ;
- Park, Chun-Og (Department of Life Culture, Pusan Women's Junior College)
- Published : 1992.10.01
Abstract
Experiments were conducted to elucidate the effects of pH change and sodium alginate, gum karaya and gum arabic on the foaming properties of soy protein isolate (SPI). The surface tensions of SPI solution (5%) adding to gums at pH 4.0 and 5.0, near the isoelectric point (pH 4.5) were higher than those at pH 7.0 and 8.0. Specific viscosity of the solutions adding to gums (0.1, 0.2 and 0.3%) at pH 7.0 and 8.0 were
천연 다당류 고무질을 식품에 확대 이용하고자, sodium alginate, gum karaya 및 gum arabic을 가지고 pH 및 농도별로 SPI에 작용시켜 거품특성을 실험하였다. 표면장력은 3종의 고무질을 농도별로 첨가시 전체적으로 SPI의 등전점(pH 4.5) 부근인 pH 4.0 및 5.0에서 각각