한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권3호
- /
- Pages.344-349
- /
- 1988
- /
- 0367-6293(pISSN)
대두(大豆) 7S 및 11S 단백질(蛋白質)의 기능성(機能性)에 대한 효소적(酵素的) 가수(加水)분해의 효과(效果)
Effect of Proteolysis on the Functionalities of 7S and 11S Soy Proteins
- Kang, Yeung-Joo (Department of Food Science and Technology, Cheju National University) ;
- Lee, Ki-Chun (Food Protein R&D Center, Texas A&M University College Station) ;
- Park, Yeung-Ho (Department of Food Science and Technology, National Fisheries University)
- 발행 : 1988.06.01
초록
분획(分劃)된 대두(大豆) 7S 및 11S 단백질(蛋白質)은 단백가수분해(蛋白加水分解) 효소(酵素)(alcalase 및 pronase)로 1시간(時間)동안 가수분해(加水分解)하였을 때 사용(使用)된 효소(酵素) 및 단백질(蛋白質) 종류(種類)에 관계없이 pH 5에서 용해도(溶解度), 열응고성(熱凝固性) 및
Proteolysis of 7S and 11S soy protein-rich fraction(PRF) with commercial proteases(alcalase and pronase) apperently increased protein solubility at pH 5, heat coagulation and calcium tolerence, while decreasing emulsifying capacity and foam stability regardless of the kind of protein and protease used. However, the proteolysis decreased the protein solubility of 7S PRF at pH 6 and 11S PRF at pH 4. The proteolysis of 11S PRF increased oil absorption and foam expansion, while slight decrease or almost no change was noted on 7S PRF. Heat stabilities of the emulsion and kinetic viscosities changed very little by the proteolysis.