Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 6
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- Pages.995-1000
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- 1996
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- 0367-6293(pISSN)
Preparation of Calcium-fortified Soymilk and in Vitro Digestion Properties of Its Protein and Calcium
칼슘강화 두유의 제조 및 단백질과 칼슘의 체외 소화특성
- Pyun, Jin-Won (Department of Food and Nutrition, Suwon Women's College) ;
- Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
- Published : 1996.12.30
Abstract
The present study was attempted to preprare calcium-fortified soymilk using proteases to improve calcium intolerance of soymilk protein and to evaluate its nutritional properties. The protease from Bacillus polymyxa was chosen as an enzyme source because it produced the least bitter taste and calcium-aggregation of soymilk among various enzymes. The optimum treatment time was 10 minutes at
본 실험은 두유에 칼슘을 강화하기 위해 두유 단백질의 칼슘내인성을 높이기 위한 방법으로 두유 단백질을 부분가수분해시킬 최적 단백분해효소 및 그의 최적 처리조건을 결정하였고, 효소처리한 뒤 칼슘염을 첨가하여 제조된 칼슘강화 두유의 체외소화시 단백질과 칼슘의 소화특성을 조사하였다. 두유에 처리된 4가지 단백분해효소 중에서 Bacillus polymyxa의 단백분해효소가 pH 7.5,
Keywords
- protease treatment;
- calcium intolerence;
- calcium fortified soymilk;
- in vitro digestibility;
- ionic calcium;
- bioavailable