References
- Son, Y.S. and Kwon, T.W. (2000) Hypochlesterolemic effect of soybean and soy products. Food Industry and Nutrition, 5, 36-41
- Sung, M.K. (1996) The anticarcinogenic properties of soybeans. Korea Soybean Digest., 13, 19-31
- Tovar-Palacio, C., Potter, S.M., Hafermann, J.C. and Sahy, N.F. (1998) Intake of soy protein and soy protein extracts influences lipid metabolism and hepatic gene expression in gerbils. J. Nutr., 128, 839-842
- Kang, J.H. (1999) Funtional characterization of soy protein hydrolysate. Food Industry and Nutrition, 4, 66-72
- Jianping, W.U. and Xiaolin, D. (2002) Characterization of inhibition and stability of soy protein derived angiotensinI-converting enzyme inhibitory peptides. Food Res. Int., 35, 367-375 https://doi.org/10.1016/S0963-9969(01)00131-4
- Kim, C.S., Lee, Y.S., Kim, J.S. and Hahn, Y.H. (2000) High performance liquid chromatographic analysis of isoflavones in soybean foods. Korean J. Food Sci. Technol., 32, 25-30
- Liu, K. (2000) Expanding soybean food utilization. Food Technol., 54, 46-58
- Pratt, R., Dan, E., Pietro, W.L. and Giffee, J.W. (1981) Phenolic antioxidants of soy protein hydrolysate. J. Food Sci., 47, 24-31 https://doi.org/10.1111/j.1365-2621.1982.tb11018.x
- Health Industry Development Division. (2002) Report on 2001 national health and nutrition survey - Nutrition survey(I). Ministry Health & Welfare. p.155-222
- Chae, H.J., In, M.J. and Lee, J.D. (1998) Production of a protein supplement from soymilk residues by combined use of enzymes and microorganisms. Agri. Chem. Biotechnol., 41, 73-77
- Choung, N.H., Shin, Y.S., Kim, S.H. and Yim, M.H. (2003) Characteristics of soy protein hydrolysates with enzymes produced by microorganisms isolated from traditional Meju. Korean J. Food Preserv., 10, 80-88
- Pyun, J.W. and Hwang, I.K. (1995) Effects of protease treatment on functional properties of soymilk protein. Korean J. Soc. Food Sci., 11, 26-32
- Cha, M.H. and Yoon, S. (1993) Modification of functional properties of soy protein isolate by proteolytic enzymes. Korean J. Food. Sci. Technol., 25, 39-45
-
Edwards, J.H. and Shipe, W.F. (1978) Characterization of plastein reaction products formed by pepsin,
${\alpha}-chymotrypsin$ and papain treatment of egg albumin hydrolysates. J. Food Sci., 43, 1215-1219 https://doi.org/10.1111/j.1365-2621.1978.tb15272.x - A.O.A.C. 1980. Official methods of analysis. 13th ed., Association of Official Analytical Chemist. Washington, p.176-180
- Pyun, J.W. and Hwang, I.K. (1996) Preparation of calcium-fortified soymilk and in vitro digestion properties of its protein and calcium. Korean J. Food Sci. Technol., 28, 995-1000
- SAS. 1988. SAS/STAT User's Guide. Version 6 4th ed. SAS institute, Inc., Cary, NC
- Kim, S.Y., Park, P.S.. and Rhee, K.C. (1990) Functional properties of peroteolytic enzyme modified soy protein isolate. J. Agric. Food Chem., 38, 651-657 https://doi.org/10.1021/jf00093a014