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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of the Soybean Protein and its Utilization

대두 단백질의 특성과 그 이용

  • Published : 1993.10.01
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Abstract

Soybean composition, which is different from those of other beans and grains, gives from 35 to 40 percent protein, 15 to 20 percent oil, and 20 to 25 percent sugar. Soybean has been extensively used as the raw material for traditional foods such as bean curd, soy sauce, soy paste and so on, since ancient times in Korea. Ultracentrifugal components of the soybean proteins represent four major peaks with sedimentation constants of about 2, 7, 11 and 15S. The two major reserve protein of soybean, 7S and 11S globulins, have been isolated and characterized by many works. The curd made with microbial enzyme exhibited minuter structure than those of the metal ion-and acid-treatment. Thus, the curd obtained by enzymatic operation serves as a material for further development of food items, and the procedure may by widely applicable in food processing.

대두의 조성은 다른 두류나 곡류와는 달리 35~40%의 단백질, 15~20%의 유지 및 20~25%의 당을 함유하고 있다. 예로부터 대두는 두부, 간장, 된장과 같은 전통식품의 원료로써 넓게 쓰여져왔다. 초원심분리에 의한 대두 단백의 성분은 침강정수에 의해 2, 7, 11 및 15S의 4가지 주요한 성분으로 나타난다. 저당잔백질 중 중요한 2성분인 7S 및 11S globulin은 많은 연구자들에게 의해 분리되고, 특성이 알려졌다. 미생물 효소에 의해 제조된 응고물은 금속이온 및 산처리에 의해 만들어진 것보다 훨씬 조밀한 구조를 나타내었다. 효소작용으로 얻어진 curd는 식품재료로써 개발되어지고, 식품가공분야에서도 폭넓게 이용될 것으로 기대된다.

Keywords

References

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