Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of soy defatting on texturization of texturized vegetable proteins

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

  • Chan Soon Park (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Mi Sook Seo (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Sun Young Jung (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Boram Park (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences) ;
  • Shin Young Park (Fermented & Processed Food Science Division, National Institute of Agricultural Sciences)
  • 박찬순 (국립농업과학원 발효가공식품과) ;
  • 서미숙 (국립농업과학원 발효가공식품과) ;
  • 정선영 (국립농업과학원 발효가공식품과) ;
  • 박보람 (국립농업과학원 발효가공식품과) ;
  • 박신영 (국립농업과학원 발효가공식품과)
  • Received : 2023.07.10
  • Accepted : 2023.09.15
  • Published : 2023.10.30
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Abstract

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

본 연구에서는 탈지대두분말로 제조한 식물조직단백(texturized vegetable protein)과 분리대두단백, 탈지하지 않은 대두분말로 제조한 식물조직단백의 품질 특성을 비교 분석하였다. 원료의 배합은 대두단백 50%, 글루텐 30%, 옥수수전분 20%를 기본배합으로 하였다. 냉각 다이가 장착된 압출성형기를 이용하여 배럴온도 190℃, 스크루 회전속도 250 rpm으로 하였다. 분리대두단백 대비 경도는 대두분말이 22.4%, 탈지대두분말이 68.8% 수준이며, 검성은 대두분말이 17.6%, 탈지대두분말이 44.3% 수준으로 나타났고, 탈지를 통하여 씹힘성, 절단강도, 탄력성이 증가하였다. 대두분말과 탈지대두분말의 수분함량은 대두분말 처리구가 높았으며, 수분흡수력과 탁도는 유의적인 차이가 없었다. pH는 대두분말 처리구가 탈지대두분말보다 높았으며 색도는 L값과 b값은 대두분말 처리구가, a값은 탈지대두분말 처리구가 높게 나타났다. 이상의 결과에서 대두를 탈지하여 사용할 경우 식물조직단백 품질의 개선 정도를 확인하였으며, 분리대두단백과의 품질 차이를 개선할 수 있는 다양한 연구가 필요할 것으로 생각된다.

Keywords

Acknowledgement

본 논문은 농촌진흥청 연구사업(과제번호: PJ017288)의 지원에 의해 이루어진 것임.

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