Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Physicochemical Properties of Modified Soybean Protein Isolate by Dimethylglutarylation

Dimethylglutarylation에 의한 변형대두단백질의 물리화학적 특성

  • Choi, One-Kyun (Research Institute for Basic Sciences, Seoul National University) ;
  • Jung, Chul-Won (Department of Health Food Processing, Hallym College of Information & Industry)
  • 최원균 (서울대학교 기초과학연구원) ;
  • 정철원 (한림정보산업대학 건강식품가공학과)
  • Published : 1999.12.30
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Abstract

We studied to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Soybean protein isolate was acylated rapidly up to 80% modification and more of 80% modification was proceed slowly. Electrophoretic analysis showed that more changes in modified protein. Also, modification of soybean protein produced more ionizable tyrosines and exposed more hydrophobic groups, while modified protein exhibited a loss of reactive sulfhydryl groups. Spectrophoretic studies demonstrated that the shift was occurred at the UV 278nm and fluorescence 333nm, respectively, and the intensity decreased as the degree of modification was increased.

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