Effect of Soybean Protein Isolate on the Properties of Noodle

분리대두단백질의 첨가가 제면적성에 미치는 영향

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with $SPI-2,\;SPI_3,\;SPI_{7}$, and $SPI-{10}$ was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with $SPI-{12}$ at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

산성, 중성 및 알칼리성 영역에서 각각 추출한 SPI를 첨가한 복합분의 제면적성에 미치는 영향을 조사하였다. SPI-건면과 조리면의 l값은 대조구에 비해 모두 감호하였으나 a와 b값은 증가하였다. SPI-건면의 최적조리시간은 100% 밀가루로 제조된 건면에 비해 증가하였으나 SPI-조리면의 중량, 부피 및 수분흡수율은 감소하였다. $SPI-2,\;SPI_3,\;SPI_7$및 $SPI-{10}$-건면의 파쇄력은 첨가농도에 관계없이 대조구에 비해 낮게 나타났으나 5%, 10% $SPI-{12}$-건면의 파쇄력은 대조구와 큰 차이를 나타내지 않았다. SPI의 첨가농도와 종류에 관계없이 SPI-조리면의 탄성과 응집성은 대조구와 비슷한 값을 나타내었고 씹힘성과 견고성은 대조구보다 높게 나타났다.