Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

A Comparison Study on Functional Properties of Peanut Protein and Chemically Modified Peanut Protein

분리 땅콩 단백질과 화학적으로 수식화한 단백질간의 식품학적 특성 비교

  • Sohn, Kyung-Hee (Dept. of Food & Nutr., College of Home Economics, Yonsei Univ) ;
  • Min, Sung-Hee (Dept. of Food & Nutr., College of Home Economics, Yonsei Univ) ;
  • Park, Hyun-Kyung (Dept. of Food & Nutr., College of Home Economics, Yonsei Univ) ;
  • Park, Jin (Dept. of Food & Nutr., College of Home Economics, Yonsei Univ)
  • 손경희 (연세대학교 생활과학대학 식품영양학과) ;
  • 민성희 (연세대학교 생활과학대학 식품영양학과) ;
  • 박현경 (연세대학교 생활과학대학 식품영양학과) ;
  • 박진 (연세대학교 생활과학대학 식품영양학과)
  • Published : 1991.05.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out in order to study the protein functionality such as foaming and emulsifying properties by succinylation of peanut protein isolates. Succinylated and unsuccinylated peanut protein isolate was tested for to find out the effect of pH, heat treatment and sodium chloride concentration on the solubility, foam expansion, foam stability, emulsion capacity and emulsion stability. The results are summarized as follows; 1. Succinylation enhanced the solubility of peanut protein isotate (PPI). The solubility of succinylated PPI markedly increased at pH 4.5. When the protein solutions was heated, the solubility of succinylated PPI greatly increased than PPI at pH 3. With addition of NaCl, solubility of succinylated PPI increased at pH 7 and pH 9. 2. The foam expansion of PPI and succinylated PPI on pH was no difference between both proteins. Addition of NaCl and heat treatment caused steeply increased in foam expansion at pH 3. 3. The foam stability of PPI and succinylated PPI showed the lowest value at pH 4.5. When PPI and succinylated PPI was heated, foam stability of two proteins incensed at pH 3 and showed similar aspects between PPI and succinylated PPI. However, at pH 9 stability of succinylated PPI decreased by heat treatment over $60^{\circ}C$. 4. Emulsion capacity of succinylated PPI on pH was markedly increased and showed the highest value at pH 11. At pH 4.5 which is isoelectric point of PPI, emulsion capacity of PPI by succinylation improved than that of PPI. When succinylated PPI was heated, emulsion capacity was greatly increased at pH 2 and pH 7. With NaCl was added, emulsion capacity of succinylated PPI increased than that of PPI. 5. Emulsion stability of PPI and succinylated PPI was affected by pH and showed its highest value at pH 11. At pH 4.5, emulsion stability of succinylated PPI increased than that of PPI. Addition of NaCl and heat treatment caused slightly increased in emulsion stability of succinylated PPI.

Keywords