Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 4
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- Pages.311-314
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- 1992
- /
- 0367-6293(pISSN)
Physico-chemical Properties of Soybean Curd Whey Concentrated by Reverse Osmosis
역삼투법으로 분리, 농축한 두부순물의 이화학적 특성
-
Kim, Dong-Man
(Korea Food Research Institute)
;
- Baek, Hyung-Hee (Louisiana State University) ;
-
Jin, Jae-Soon
(Korea Food Research Institute)
;
-
Lee, Sei-Eun
(Korea Food Research Institute)
;
-
Kim, Kil-Hwan
(Korea Food Research Institute)
- Published : 1992.08.01
Abstract
Several Physico-chemical properties of the retentate obtained from reverse osmosis of soybean curd whey were studied. The contents of sucrose, raffinose and stachyose in the retentate were 32.59%d.b., 4.76%d.b. and 9.99%d.b., respectively. Potassium (5.23%d.b.), in the retentate was a dominant element in ash. Protein content (18.69%d.b.), amino acid composition and subunit pattern of protein in PAG-electrophoresis were somewhat different from those of the soybean protein. Emulsification activity, emulsification stability and viscosity of protein isolated from soybean curd whey (WPI) were slightly inferior compared to protein isolated from soybean (SPI), with the exception of solubility that depended on the pH of WPI.