Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 6
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- Pages.468-474
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- 1986
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- 0367-6293(pISSN)
A Study on the Adsorption at Oil-Water Interface and the Emulsion Stabilizing Properties of Soy Protein Isolate
분리 대두단백질의 기름-물 계면흡착 과 유화안정성에 관한 연구
- Kim, Young-Sug (Department of Food Engineering, Yonsei University) ;
- Cho, Hyung-Yong (Department of Food Engineering, Yonsei University) ;
- Cho, Eun-Kyung (Department of Food Engineering, Yonsei University) ;
- Lee, Shin-Young (Department of Fermentation Engineering, Kangweon National University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yonsei University)
- Published : 1986.12.01
Abstract
The emulsifying properties of soy protein isolate were measured at various conditions, and the relationships between the emulsifying properties and solubility, viscosity, hydrophobicity, protein adsorption, the tension at water-oil interface were investigated. The emulsifying properties are minimum at the isoelectric point(pI), and the effect of pH parallels its effect on protein solubility. The emulsifying activity is increasing up to
대두단백질의 용해도, 소수성, 에멀젼의 유동특성, 물-기름 계면에서의 단백질 흡착 및 계면장력과 유화 특성과의 관계를 연구 검토 하였다. 등전점 부근에서 단백질의 유화능력과 유화안정도가 최소였으며, 단백질 용액의 pH가 이로부터 산성과 알칼리성 쪽으로 갈수록 유화특성이 증가하는 경향으로, 대두단백질의 용해도와 비슷한 경향을 보였다. 에멀젼의 온도가 증가함에 따라
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