Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 11 Issue 1
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- Pages.26-32
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effects of Pretense Treatment on Functional Properties of Soymilk Protein
단백분해 효소처리가 두유단백질의 기능성에 미치는 영향
Abstract
This study was carried out to investigate the effect of protease on the functionality of soymilk protein. The protease from Bacillus polymyxa was selected because of the least production of bitter taste and calcium-aggregation. The results are summarized as follows: 1. Solubility of SMP(soymilk protein) and SPI(soyprotein isolate) were lowest at pH 4.7 and increased as the pH value reached closer to either ends. PT-SMP(pretense treated soymilk protein) showed higher solubility at all pH range, especially at pH 4.7 than SMP, SPI. 2. Emulsion activity of three samples was lowest at pH 4.7 and significantly increased as pH approched higher acidic or alkaline regions. PT-SMP showed similar activity to other samples, but less stability. 3. Foam capacity of PT-SMP was lowest at pH 8 and increased in acidic, alkaline pH. PT-SMP showed higher foam capacity at all pH range, but lower foam stability than SMP and SPI. 4. PT-SMP showed higher heat coagulability than other samples at all pH range except pH 4.7.
본 실험은 두유에 칼슘을 강화하기위한 사전실험으로 두유단백질을 단백분해효소로 처리한 뒤 효소처리 전, 후에 나타나는 단백질의 기능적 특성을 비교 분석하였다. 두유단백질과 단백분해효소의 비율이 100 : 1이 되도록 첨가하여 pH7.5, 5
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