Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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$0^{\circ}C$. Whereas, coagulum occured by the microbial enzyme was more minuter than the other Ca-, HCI-coagulum. Heat treatment attacked the basic subunit of 11S globulin and this results agreed very, how-ever, preferred acidic subunit to basic subunit of 11S globulin and attacked the 7S globulin, that could produce coagulum products within 4~5min at $65^{\circ}C$.

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