Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Rheological Evaluation of Rice-Whole Soybean Curds Prepared by Microbial Transglutaminase

미생물 Transglutaminase를 이용하여 제조된 쌀 혼합 전두부의 이화학적 및 물성 평가

  • Jin, Ik-Hun (Dept. of Food Science and Technology and The Center for Traditional Microorganism Resources (TMR), Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology and The Center for Traditional Microorganism Resources (TMR), Keimyung University)
  • 진익훈 (계명대학교 식품가공학과, 전통 미생물자원개발 및 산업화 연구센터) ;
  • 이삼빈 (계명대학교 식품가공학과, 전통 미생물자원개발 및 산업화 연구센터)
  • Received : 2011.01.31
  • Accepted : 2011.04.21
  • Published : 2011.05.31
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Abstract

We manufactured rice-whole soybean curd by a microbial transglutaminase (MTGase) with a mixture of hydrolyzed rice and micronized whole soybean powder (MWSP) and analyzed its rheological properties, including texture, viscoelasticity, protein cross-linking, and surface structure. A 40% rice suspension digested with a Termamyl enzyme at $85^{\circ}C$ for 20 min showed a 9.0% reducing sugar and a consistency of $1.27\;Pa{\cdot}s^n$, resulting in a great reduction in consistency. A MWSP suspension with 22% solid content was transformed into a typical tofu texture. MWSP curd fortified with 7.5% rice showed enhanced texture properties, with a hardness of 639.6 dyne/$cm^2$, and a springiness of 0.96. In a MWSP suspension (18~22% w/v) treated with 5% MTGase, viscoelasticity increased dependently with MWSP concentration, and a 22% MWSP indicated a G' value of 5.1 Pa and a G'' value of 9.0 Pa. Furthermore, soybean proteins present in the 22% MWSP curd largely disappeared or formed polymers with a high molecular weight by MTGase reaction within 30 min. MWSP (22%) fortified with 7.5% rice showed similar polymerization patterns on SDS-PAGE. The surface structure of the rice-MWSP curds was more dense and homogeneous network due to the addition of hydrolyzed rice. However, the surface structure of all rice-MWSP curds became rough and showed a non-homogeneous network after cold storage.

Microbial transglutaminase(MTGase)를 이용하여 쌀 가수분해물과 초미세 생대두 분말을 혼합하여 전두부를 제조한 후 조직감, 동적점탄성, 단백질 결합패턴 및 미세구조를 평가하였다. 40%(w/v) 쌀 용액을 Termamyl 효소처리($85^{\circ}C$, 20분) 하였을 때 점조도 값 및 환원당 함량이 각각 $1.27\;Pa{\cdot}s^n$, 9.0%로 나타났다. MWSP 18~22% 농도에서 MTGase 효소로 응고시킨 전두부의 물성을 측정한 결과 MWSP 22% 첨가구에서 전형적인 두부의 조직감을 얻었으며, 쌀 가수분해물 7.5% 첨가구의 경우 경도 639.6 dyne/$cm^2$, 탄성 0.96으로 나타났다. MTGase 5%의 첨가 조건에서 MWSP 18~22% 농도에 따라 동적점탄성을 측정한 결과 MWSP 22% 첨가 경우 반응 6분 이내 G'(5.1 Pa) 및 G''(9.0 Pa)값으로 높게 나타났다. MWSP 22% 첨가구에서 시간에 따른 SDS-PAGE 상에서 대부분의 콩 단백질은 30분 이내에 중합되어 고분자중합체를 형성하였으며, 쌀 가수분해물이 첨가된 경우에도 대부분의 콩 단백질들이 중합되는 유사한 경향을 보였다. 쌀이 첨가된 전두부의 미세구조는 균일한 입자로 채워진 네트워크 구조를 보였으나 냉장저장 2일 후에는 쌀을 첨가하지 않은 대조구에 비해 더욱 거칠어진 표면을 확인할 수 있었다.

Keywords

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