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대두단백육의 제조에 관한 연구(제 1 보)

Technological Studies on Textured Soybean Protein

한국식품과학회지 1970년 2권 2호 p.49 ~ 55
문준웅,
소속 상세정보
문준웅 (  ) - 대한종금식품주식회사

Abstract


In preparation of textured soybean protein, drying process of the isolated protein affected its gelling property and other related characteristics such as water holding capacity and viscosity.
In model systems, denaturation of the protein, as determined in terms of nitrogen solubility index (NSI), was appeared to be a parameter of the gel strength of soybean protein isolate.
The gel strength was maximum when the protein was denatured properly during drying process of which the NSI was 43 in this experiment and decreased at either the higher or the lower NSI.
It indicated that proper denaturation of the protein during drying operation is advantagous for the preparation of textured soybean protein but not neccesary to make highly undenatured one.

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