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Functional Properties of Germinated Whole Soy Flour  

Lee, Ho-Suk (Department of Food Science and Technology, Sejong University)
Eom, Kwon-Yong (Department of Food Science and Technology, Sejong University)
Choi, Hee-Sook (Department of Food and Biotechnology, Ansan College of Technology)
Kim, Dong-Hee (Department of Food and Nutrition, Yuhan College)
Yoo, Sang-Ho (Department of Food Science and Technology, Sejong University)
Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.4, 2006 , pp. 483-487 More about this Journal
Abstract
In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.
Keywords
soy flour; functional properties; germination;
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Times Cited By KSCI : 2  (Citation Analysis)
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