Effect of Proteolysis on the Functionalities of 7S and 11S Soy Proteins

대두(大豆) 7S 및 11S 단백질(蛋白質)의 기능성(機能性)에 대한 효소적(酵素的) 가수(加水)분해의 효과(效果)

  • Kang, Yeung-Joo (Department of Food Science and Technology, Cheju National University) ;
  • Lee, Ki-Chun (Food Protein R&D Center, Texas A&M University College Station) ;
  • Park, Yeung-Ho (Department of Food Science and Technology, National Fisheries University)
  • 강영주 (제주대학교 식품공학과) ;
  • 이기춘 (Texas A&M 대학교, 식품단백질 연구소) ;
  • 박영호 (부산수산대학교)
  • Published : 1988.06.01

Abstract

Proteolysis of 7S and 11S soy protein-rich fraction(PRF) with commercial proteases(alcalase and pronase) apperently increased protein solubility at pH 5, heat coagulation and calcium tolerence, while decreasing emulsifying capacity and foam stability regardless of the kind of protein and protease used. However, the proteolysis decreased the protein solubility of 7S PRF at pH 6 and 11S PRF at pH 4. The proteolysis of 11S PRF increased oil absorption and foam expansion, while slight decrease or almost no change was noted on 7S PRF. Heat stabilities of the emulsion and kinetic viscosities changed very little by the proteolysis.

Keywords

soy proteins;protein functionalities;hydrolysates