Preventive Nutrition and Food Science
- Volume 2 Issue 1
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- Pages.77-82
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- 1997
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
The Soy Protein Coagulation Phenomenon by Heat-and Enzyme-Treatment
- Park, Yang-Won (Dept. of Food and Biotechnology, Dongahin University) ;
- Kim, Young-Jeon (Dept. of Food Science and Technology, Dongguk University)
- Published : 1997.03.01
Abstract
The comparison soy protein coagulation by heat-and enzyme-treatment are summarized. The gelation mechanism of glycinin by heating was mainly due to dissociation and aggregation of the basic subunit of 11S globulin. In case of 7S globulin, macro-soluble aggregates may be formed by noncovalent intraction more than 30min at 8