Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Functional Properties of Germinated Whole Soy Flour

발아콩분말의 기능적 특성

  • Lee, Ho-Suk (Department of Food Science and Technology, Sejong University) ;
  • Eom, Kwon-Yong (Department of Food Science and Technology, Sejong University) ;
  • Choi, Hee-Sook (Department of Food and Biotechnology, Ansan College of Technology) ;
  • Kim, Dong-Hee (Department of Food and Nutrition, Yuhan College) ;
  • Yoo, Sang-Ho (Department of Food Science and Technology, Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 이호석 (세종대학교 식품공학과) ;
  • 엄권용 (세종대학교 식품공학과) ;
  • 최희숙 (안산공과대학 식품생명과학과) ;
  • 김동희 (유한대학 식품영양과) ;
  • 유상호 (세종대학교 식품공학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2006.08.01
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Abstract

In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.

본 연구에서는 발아에 의해 콩의 단백질 용해도, 거품형성능, 유화력 및 유화안정성, 수분 및 유지 흡착력에 미치는 영향을 조사하였다. 발아콩분말은 $20^{\circ}C$에서 12, 24시간 동안 발아시킨 후 $60^{\circ}C$에서 24시간 건조하여 60 mesh로 마쇄하여 제조하였다. pH 2-12에서의 콩단백질의 용해도를 측정한 결과 pH 4에서 용해도가 가장 낮았으며, 그 이하, 이상의 pH에서는 증가하였다. 특히 pH 2와 10에서는 발아콩분말이 비발아콩분말보다 용해도가 낮게 나타났다. 거품형성능에 대한 발아의 영향을 조사한 결과는 pH 2와 12에서의 발아콩분말이 비발아콩분말보다 낮은 거품형성능을 나타낸 반면 30-120분간 정치시켜 측정한 거품안정성은 오히려 높았다. 콩분말의 각 pH 별 유화형성능 및 안정성을 알아본 결과 pH 10-12에서 발아콩분말이 비발아콩분말보다 값이 높았다. 수분흡착력은 발아에 의해 증가하였으나 유지흡착력은 감소하였다.

Keywords

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