Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 5 Issue 2
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- Pages.9-17
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- 1989
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A study of the Emulsifying Properties of Kidney Bean Protein Isolate
분리 강남콩 단백질의 유화특성에 관한 연구
Abstract
This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein (
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