Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents

대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성

  • 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) ;
  • Seul Lee (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) ;
  • Yong Suk Kim (Department of Food Science and Technology, Jeonbuk National University)
  • 박찬순 (국립농업과학원 발효가공식품과) ;
  • 서미숙 (국립농업과학원 발효가공식품과) ;
  • 정선영 (국립농업과학원 발효가공식품과) ;
  • 이슬 (국립농업과학원 발효가공식품과) ;
  • 박보람 (국립농업과학원 발효가공식품과) ;
  • 박신영 (국립농업과학원 발효가공식품과) ;
  • 김용석 (전북대학교 식품공학과)
  • Received : 2023.08.10
  • Accepted : 2023.10.04
  • Published : 2023.10.30
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Abstract

The texturization characteristics of textured vegetable protein (TVP) were investigated based on the extent of soybean decoating during the pretreatment of defatted soybean flour used for TVP. The raw materials for TVP consisted of 50% defatted soybean flour, 30% gluten, and 20% corn starch. The weight ratios of soybean seed coat to soybean flour were 9%, 6%, 3%, and zero. Extrusion was performed using an extruder equipped with a cooling die, maintaining a barrel temperature of 190℃ and screw speed of 250 rpm, Water was injected at a rate of 9 rpm using a metering pump. Regarding the textures of the extruded TVPs produced from defatted soybean flour, an increase in the soybean seed coat content led to a decrease in the apparent fibrous structural layer and an increase in hardness. However, there were no significant changes in elasticity and cohesion. Moreover, as the soybean seed coat content increased, the pH of TVPs decreased. A higher soybean seed coat content also tended to lower the moisture content, increasing water absorption, solids elution, and turbidity. These results suggest that an increased seed coat content reduces the proportion of protein, and the fibers present in the seed coats prevent texturization.

본 연구에서는 탈지대두분말 식물조직단백(TVP) 제조 시 사용하는 탈지대두분말 원료의 전처리 공정에서 대두의 껍질 제거 정도가 식물조직단백(TVP)의 조직화 특성에 어떤 영향을 미치는지 살펴보았다. 식물조직단백 원료의 배합은 탈지대두분말 50%, 글루텐 30%, 옥수수전분 20%를 기본 배합으로 하였다. 대두껍질은 탈지대두분말 중량 대비 0, 3, 6 및 9% 비율로 첨가하였다. 압출성형은 냉각 다이(die)가 장착된 압출성형기를 이용하여 배럴온도 190℃, 스크루회전속도 250 rpm, 수분은 정량펌프 9 rpm 속도로 주입하였다. 압출성형 탈지대두분말 식물조직단백의 조직감은 껍질 함량이 증가함에 따라 외관으로는 섬유화 구조층이 감소하고, 물성은 경도는 증가하였으나 탄력성과 응집성은 큰 차이가 없었다. pH는 껍질 함량이 증가함에 따라 낮아졌다. 수분함량은 껍질 함량이 증가함에 따라 감소하였으며 수분흡수력, 고형분용출량 및 탁도는 껍질 함량이 증가함에 따라 값이 증가하는 경향을 보였다. 이와 같은 결과는 껍질함량의 증가로 단백질의 비중이 감소하고 껍질의 섬유소가 조직화를 저해하기 때문으로 판단된다. 이상의 결과에서 압출성형에 위한 탈지대두분말 식물조직단백 제조 시 원료 대두의 껍질 함량은 대두 종실의 중량 대비 50% 이상이 되지 않도록 하는 것이 적합하다고 사료된다.

Keywords

Acknowledgement

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

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