Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effects of Succinylation and Partial Proteolysis of Soybean Protein Isolates on Functional Properties and Protein-Protein Interaction

숙시닐화 및 부분가수분해가 대두단백질 분리물의 기능적 특성과 단백질-단백질 상호작용에 미치는 영향

  • Lee, Jee-Won (Dept. of Food Engineering, Kyungnam University) ;
  • Ha, Jung-Uk (Dept. of Food Engineering, Kyungnam University)
  • 이지원 (경남대학교 식품공학과) ;
  • 하정욱 (경남대학교 식품공학과)
  • Published : 1989.12.30

Abstract

Soybean protein isolates were acylated with succinic anhydride and partially hydrolyzed with trypsin. Chemical modification decreased protein contents of samples and, in amino acid composition, tyrosine was increased comparatively. And lysine was increased remarkably by partial proteolysis. Succinylation and trypsin treatment increased the aqueous solubility and shifted the isoelectric potint that showed high pH-dependence of protein solubility. Protein solubility was influenced by salt concentration such as $NaCl,\;CaCl_2,\;NaNO_3$ and $NaH_2PO_4$. Chemical modification increased the absorption of oil and water, emulsification properties and foam capacity, but decreased foam stability, ultraviolet absorbance and bulk density. Protein-protein Interaction between soybean protein isolates and beef protein increased the emulsifying activity, emulsifying activity index and foaming properties, but it didn't have any influence on emulsion stability.

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