• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1043-1048
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• 2004

This study was carried out to investigate the effect of soy protein dispersibility on the bread making properties when Doenjang powders (DP) were added to the bread formula at the levels of 2.5 or 5.0%, comparing with full fat (FSF) or defatted (DSF) soy flours which contain same protein contents as those of DP. Protein dispersibility indices (PDI) for DP, FSF, DSF and strong wheat flour were 57.1, 7.3, 10.8 and 32.8%, respectively. Addition of DP decreased significantly the resistance to extensibility of wet gluten and increased its extensibility. However, FSF and DSF showed different changes in gluten rheology due to their PDI. In correlation coefficient values, PDI affected positively both gluten extensibility (r=0.98, p<0.01) and ovenspring (r=0.88, p<0.05) resulting in loaf volume and texture improvement of bread with addition of DP.

• Animal Bioscience
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• v.37 no.6
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• pp.1077-1084
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• 2024

Objective: The present work was conducted to evaluate suitable variables and develop prediction equations using chemical composition and physical characteristics for estimating standardized ileal digestibility (SID) of lysine (Lys) in full-fat soybeans (FFSB). Methods: The chemical composition and physical characteristics were determined including trypsin inhibitor activity (TIA), urease activity (UA), protein solubility in 0.2% potassium hydroxide (KOH), protein dispersibility index (PDI), lysine to crude protein ratio (Lys:CP), reactive Lys:CP ratio, neutral detergent fiber, neutral detergent insoluble nitrogen (NDIN), acid detergent insoluble nitrogen (ADIN), acid detergent fiber, L* (lightness), and a* (redness). Pearson's correlation (r) was computed, and the relationship between variables was determined by linear or quadratic regression. Stepwise multiple regression was performed to develop prediction equations for SID of Lys. Results: Negative correlations (p<0.01) between SID of Lys and protein quality indicators were observed for TIA (r = -0.80), PDI (r = -0.80), and UA (r = -0.76). The SID of Lys also showed a quadratic response (p<0.01) to UA, NDIN, TIA, L*, KOH, a* and Lys:CP. The best-fit model for predicting SID of Lys in FFSB included TIA, UA, NDIN, and ADIN, resulting in the highest coefficient of determination (R² = 0.94). Conclusion: Quadratic regression with one variable indicated the high accuracy for UA, NDIN, TIA, and PDI. The multiple linear regression including TIA, UA, NDIN, and ADIN is an alternative model used to predict SID of Lys in FFSB to improve the accuracy. Therefore, multiple indicators are warranted to assess either insufficient or excessive heat treatment accurately, which can be employed by the feed industry as measures for quality control purposes to predict SID of Lys in FFSB.

• Food Engineering Progress
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• v.14 no.1
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• pp.54-59
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• 2010

Instantized thin gruels have been popular to supplement patients who want nutritional, ready-to-eat, and easy-to-use products. In this study, rice-based thin gruels were developed by use of gelatinized rice powder which was manufactured by extrudating rice in a twin-screw extruder. Subsequently, the rice paste from the extruder were dried and ground into fine powder. The gelatinized rice powder was mixed with the powders of various grains, soy beans, nuts, oil seeds, and vegetables to formulate the instantized thin rice gruel with well-balanced nutrients (mixed powder). The mixed powder was granulated to improve reconstitution capability in a fluid bed spray granulator (granulated powder). Lipid and protein contents were higher by 0.9 and 1.9%, respectively, in the granulated powder whereas carbohydrate content was higher by 3.2% in the mixed powder. The calculated dispersibility was 93.7 and 77.0% for the granulated and the mixed powders, respectively. The reconstitution time was 122.3 and 305.3 for the granulated and the mixed powders, respectively. In conclusion, the granulation of the mixed powder improved the dispersibility. This study will be helpful to develop a variety of processed rice products and promote rice process industry.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.385-390
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• 1998

The effect of agglomeration treatment was examined to prevent the parched cereal powder from clumping when it is blended with water. Parched cereal powder was composed of 66.9% carbohydrate, 7% water, 12.1% crude protein, 12.1% crude fat and 1.9% ash, respectively. Particle size of parched cereal powder was generally enlarged by agglomeration treatment. This phenomenon was confirmed by particle size analyzer and microscopic observation. The color of agglomerated sample was shown to be slightly darker than the untreated sample. The water absorption indices of agglomerated samples which were steamed for 2min and re-dried were significantly increased as compared with the untreated sample. The water solubility indices of agglomerated samples showed generally lower values than those of untreated samples. In views of quality and processing time, the optimum condition of agglomeration treatment for manufacturing well-dispersable parched cereal powder in water was 15min re-drying after 2min steaming. It is concluded that the agglomeration treatment improves the dispersibility of parched cereal powder and thus facilitates the intake of it after mixing with water.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.312-319
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• 1988

The functional properties of plasteins have been compared with those of sardine protein concentrate and egg albumin. The solubility of plasteins was higher than that of FPG and the glu-plastein had 84% solubility in the range of pH 3-10. The dispersibility of plasteins was lower than that of egg albumin, however those of plasteins was higher than that of sardine protein concentrate. The water holding capacity of plasteins was higher than that of egg albumin. Lipid absorption of leu-papain plastein was the highest, holding 2.2m119, and that of the other plastein was higher than that of egg albumin. The emulsifying activity of leu-papain plastein was the highest, holding 66.4%, and that of glu-papain plastein was the lowest, holding 51.2%, The emulsifying stability of plasteins was similar to that of the emulsifying activity. The foaming capacitt of leu-papain plastein was the highest, holding 460%, and those of the other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of see albumin. The in vitro digestibility of plasteins was 67.6-78.0% range. The digestibility by four pretense were somewhat lower in the glu-papain plastein than in the FPG. The digest of plasteins treated with the microbiol pretense such as molsin and pretense(from Streptomyces griceus), which had a storage broth taste.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.19-24
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• 1994

Eight varieties of soybeans grown in Korea were investigated to compare chemical composition, protein dispersibility index (PDI) and some properties of soybean sprouts and tofu. The range of protein contents was $37.80{\sim}40.43%$ where the Kyungdong 3 was the highest and Suwon 157 was the lowest, while the Bokwang was the lowest in lipid contents. The range of PDI was $71.6{\sim}95.3%$ where the Kyungdong 3 was the highest and Suwon 162 was the lowest. The Kyungdong 3, Suwon 160 and Suwon 162 were significantly fast in growth rate of soybean sprout roots and the 100% of germination. The Kyungdong 3 was the highest in tofu yield and Suwon 146 was the highest in hardness. The organoleptic properties of tofu showed that $L{\times}2.3$ and Suwon 162 was relatively high in cooked beany odor, while the Suwon 146 were the highest in elasticity and hardness. Even though Kyungdong 3 was found as the best for tofu and soybean sprouts processing, the black color of seed coat affected negatively on tofu color.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.582-590
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• 1987

Plasteins were synthesized from a peptic filefish protein hydrolysate by papain, $\alpha-chymotrypsin$ and protease(from Streptomyces griceus) under the optimum conditions of previous paper. L-glutamic acid diethylester and L-leucine ethylester were incorporated into plastein during the plastein reaction by papain. The structural changes of freeze-dried filefish meat, peptic hydrolysate, FPC and plasteins were observed by Scanning Electron Microscopy(SEM). The functional properties of plasteins also were measured. The solubility of plasteins was higher than that of FPC and the Glu-plastein had $95\%$ solubility in the range of pH 3-10. The dispersibility of Glu-plastein and protease plastein was similar to that of egg albumin, but those of the other plasteins were lower. The water holding capacity of plasteins was lower than that of egg albumin and C. Lipid absorption of Leu-plastein was tile highest, holding 1.80 ml/g, and that of the other plasteins was similar to that of egg albumin. The emulsifying activity of Leu-plastein was the highest, holding $61.2\%$, and that of Glu-plastein was the lowest, holding $50.7\%$. The emulsifying stability of plasteins was similar to that of the emulsifying activity. The emulsifying capacity of Leu-plastein was 384 ml/g(the highest), but that of Glu-plastein and $\alpha-chymotrypsin$ plastein was 248 ml/g(the lowest). The Leu-plastein shelved the highest foaming capacity, $373\%$. The foaming capacity of other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of egg albumin. The microstructure of $\alpha-chymotrypsin$ plastein by SEM wassimilar to that of papain plastein, but other plasteins showed differences in their microstructure. The microstructure of Glu-plastein had a smooth shape.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.387-394
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• 2014

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.