Journal of the Korean Society of Food Culture (한국식생활문화학회지)

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

Dimethylglutarylation에 의한 변형대두단백질의 기능적 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

This study was conducted to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Amino acid composition and solubility of modified soybean protein by dimethylglutarylation were not changed, but lysine and trypsin inhibitor activity was decreased an isoelectric point was moved from pH5 to pH4 as a result of modification. Emulsification capacity and stability, foaming capacity and thermal stability were increased by the modification. In that 91% dimethylglutarylated protein did not coagulate when heating at $100^{\circ}C$ for 20 min. while its foaming stability was decreased. Whereas specific gravity was decreased by the modification of the soybean protein, relative viscosity and whiteness were improved. Generally, dimethylglutarylation produced more conformational changes in protein system than did in acetylation.

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