Quality Characteristics of Cheese Analogs Containing Lipoxygenase-Defected Soymilk and alpha-Chymotrypsin Modified Soy Protein Isolate

• 발행기관: 한국작물학회
• 저자명: 이숙영(LeeSookYoung) Taehyun Ahn
• 간행물 정보: 『한국작물학회지』제51권 제2호, 154~162쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2006.06.30

영문 초록

Cheese analogs using lipoxygenase-defected soymilk and α-chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by α-chymotrypsin in ∆E value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by α-chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by α-chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r > 0.65), adhesiveness (r > 0.56), chewiness (r > 0.77) and gumminess (r > 0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r > -0.68).

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCULUSION

ACKNOWLEDGEMENT

REFERENCES

키워드

cheese analog soy protein isolate textural properties sensory attributes melting spreadability