Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
권호 표지

Changes in Physicochemical Properties of Soybean Protein due to Acetylation during Incubation with Glucose

  • Kim, Myung-Hee (Department of Food Service & Culinary, Kyonggi University) ;
  • Kim, Jin-Hee (Department of Food Science & Nutrition, Yongin University) ;
  • Kim, Kang-Sung (Department of Food Science & Nutrition, Yongin University)
  • Published : 2004.11.01
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Abstract

Native and acetylated soybean protein with acetylation percentage of $25\%$ were incubated with glucose to induce Maillard reaction. Acetylation of ${\varepsilon}$-amino group of lysine residues changed the conformation of soybean protein. The direct uv spectrum of native and acetylated soybean protein showed conformational changes with accessibility of tyrosine and tryptophan residues increased. Acetylation suppressed Maillard reaction between soybean protein and glucose. Acetylated soybean protein showed improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed brown pigment development and trypsin digestion. Thus aceylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.

Keywords

References

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