Effects of alpha-Chymotrypsin Modification on the FunctionalProperties of Soy Protein Isolates

• 발행기관: 한국작물학회
• 저자명: 이숙영(LeeSookYoung) Taehyun Ahn
• 간행물 정보: 『한국작물학회지』제51권 제2호, 148~153쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2006.06.30

영문 초록

Efects of α-chymotrypsin modification ondegre of hydrolysis (DH), solubility, emulsifying capacitytein isolate (SPI) using a lipoxygenase-defected soybean(Jinpum-kong) and commercial soy protein isolate (Supro500E) were compared. SPIs were hydrolyzed by α-chy-motrypsin at pH 7.8 and 37oC for 30 min. DHs of Supro50E and Jinpum-kong SPI were increased by α-chymot-rypsin modification, and DH of Supro 500E was higherthan that of Jinpum-kong SPI. DH of α-chymotrypsintreated Jinpum-kong SPI was similar with untreatedest. Solubility, emulsifying capacity and thermal aggrega-tion of SPIs were increased by α-chymotrypsin modification,and these changes were highly related to changes in DH.Functional properties of Supro 500E were higher thanJinpum-kong SPI in both of untreated and α-chymot-rypsin treated SPIs.

목차

MATERIALS AND METHODS

RESULTS AND DISCUSSION

CONCLUSION

ACKNOWLEDGEMENT

REFERENCES

키워드

soy protein isolate enzyme modification solubility emulsifying capacity thermal aggregation