The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Ohmic Heating on Characteristics of Heating Denaturation of Soybean Protein

옴 가열이 대두 단백질의 열변성에 미치는 영향

  • Cha, Yun-Hwan (Dept. of Food and Nutrition, SoongEui Women's College)
  • 차윤환 (숭의여자대학 식품영양과)
  • Received : 2011.11.18
  • Accepted : 2011.12.25
  • Published : 2011.12.31
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Abstract

Ohmic heating uses electric resistance heat which occurs equally and rapidly inside food when an electrical current is passed throught. In this study, we observed the physical & chemical characteristics changes which occurs in soybean protein during heating denaturation by using ohmic and conventional heating. After the ohmic heating process, we could not find any change of the primary protein structure in the denaturated soy protein samples. However, the rate of imbibed water(RIW) of the ohmic samples was 2 times faster than that of the conventional samples. Also the ANS-surface hydrophobicity was decreased, which is very closely related to RIW. In the differential scanning calorimeter(DSC) analysis result, all 7S soyprotein fraction samples were completely denaturated by ohmic and conventional heating. However, the 11S samples were completely denatured only by ohmic heating. According to the DSC result, we decided that soyprotein was damaged by temperature and electrical current during ohmic heating. The damage of electrical current was a cause of the characteristic changes.

Keywords

Acknowledgement

Supported by : 숭의여자대학

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