- Volume 20 Issue 5
Effects of Phosphorylation and Acetylation on Functional Properties and Structure of Soy Protein
인산화와 초산화가 대두단백질의 기능특성과 구조에 미치는 영향
- Kim, Nam-Soo (Korea Food Research Institute) ;
- Kwon, Dae-Young (Korea Food Research Institute) ;
- Nam, Young-Jung (Korea Food Research Institute)
- Published : 1988.10.01
Phosphorylation of soy protein by sodium trimetaphosphate and acetylation of soy protein by acetic anhydride were performed. Then, the functional properties of modified soy proteins were compared with that of unmodified soy protein. Isolated soy protein prepared from defatted soybean flake had protein content of 92.7% as moisture-free basis. The phosphorylated soy protein showed higher solubility, foaming properties, and water holding capacity than unmodified soy protein. Acetylation of soy protein increased emulsification activity and foaming properties greatly, whereas decreased the solubility at pH 8.0. Isoelectric pHs of phosphorylated and acetylated soy protein were shifted to acidic regions(pH 3.0 and pH 4.0) from pH 5.0, which was the isoelectric pH of unmodified soy protein. Soy protein seems to be aggregated during phosphorylation and acetylation procedure, judging form Sepharose CL-4B gel filtration profiles. The modified soy proteins showed increased mobilities to anode direction in disc-gel electrophoresis.