Gelling Characteristics of 7S and 11S Soybean Proteins and its Relation to the Texture of Soybean Curds and Cheeses

대두단백 11S와 7S 분획의 젤 형성 특성 및 이틀 이용한 커드와 치즈의 텍스쳐에 관한 연구

  • Lee, Kyong-Won (Department of Food and Nutrition, Yonsei University) ;
  • Park, Eun-Soon (Department of Food and Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food and Nutrition, Yonsei University)
  • 이경원 (연세대학교 식생활학과) ;
  • 박은순 (연세대학교 식생활학과) ;
  • 윤선 (연세대학교 식생활학과)
  • Published : 1989.06.01


This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.