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http://dx.doi.org/10.9721/KJFST.2020.52.5.459

Studies on the characteristics of concentrated soy protein  

Cha, Seo Hui (Department of Food Science and Biotechnology, Sahmyook University)
Shin, Kyung-Ok (Department of Food and Nutrition, Sahmyook University)
Han, Kyoung-Sik (Department of Food and Nutrition, Sahmyook University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.5, 2020 , pp. 459-466 More about this Journal
Abstract
The purpose of this study was to investigate the nutritional characteristics of selected soybeans grown in Korea to isolate concentrated proteins. Examination of the general characteristics revealed that the pH and apparent density of Phaseolus radiatus L. protein and concentrated Vigna angularis protein were significantly higher than those of other concentrated soy proteins. The water absorption capacity was high for concentrated Pisum sativum L. protein, whereas the oil absorption capacity was high for concentrated Glycine max (L.) Merr. protein. The emulsifying activity and emulsifying stability were higher and significantly higher, respectively, for enriched P. radiatus protein. Considering the functional characteristics of concentrated soy protein, its application as a food material in the meat product industry in Korea may be of potential value.
Keywords
legumes; soy protein; extraction; emulsifying stability;
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Times Cited By KSCI : 9  (Citation Analysis)
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