날 참깨와 볶은 참깨 단백질의 기포성과 유화성에 관한 연구

• 영문명: A Study on the Whipping and Emulsifying Properties of Sesame Proteins Isolated from Raw and Roasted Seed
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 오명숙(Myung-suk Oh) 문희정(Hee-jeong Moon)
• 간행물 정보: 『생활과학연구논집』제9권 제1호, 51~60쪽, 전체 10쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1989.10.01

영문 초록

Whipping and emulsifying properties of sesame proteins isolated from raw and roasted seed were investigated as a function of pH, NaCl and protein concentration. Solubility of the protein isolate showed minimal at pH 4.0. Heat processing of sesame lowered nitrogen solubility and diminished whipping and emulsifying properties of sesame protein isolate slightly. Whipping and emulsifying properties were minimized at pH 4.0 and increased with increasing concentration of protein isolate. Whipping properties were minimized at a 0.01M concentration of NaCl and emulsifying properties were decreased by increasing concentration of NaCl.

목차

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Abstract

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 요약

참고문헌