한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제14권5호
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- Pages.477-485
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- 1999
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Dimethylglutarylation에 의한 변형대두단백질의 기능적 특성
Functional Properties of Modified Soybean Protein Isolate by Dimethylglutarylation
- Choi, One-Kyun (Research Institute for Basic Sciences, Seoul National University) ;
- Jung, Chul-Won (Department of Health Food Processing, Hallym College of Information & Industry)
- 발행 : 1999.12.30
초록
This study was conducted to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Amino acid composition and solubility of modified soybean protein by dimethylglutarylation were not changed, but lysine and trypsin inhibitor activity was decreased an isoelectric point was moved from pH5 to pH4 as a result of modification. Emulsification capacity and stability, foaming capacity and thermal stability were increased by the modification. In that 91% dimethylglutarylated protein did not coagulate when heating at
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