Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium , HCI and Microbial IJ-3 Strain Enzyme

  • Park, Yang-Won (Dept. of Food and Biotechnology, Congshin University, Naju 520-714) ;
  • Kim, Young-Jeon (Dept. of Food Science and Technology, Dongguk University, Seoul 100-715)
  • Published : 1996.06.01
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Abstract

The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

Keywords

References

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