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KMID : 1160619970020010077
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Preventive Nutrition and Food Science
1997 Volume.2 No. 1 p.77 ~ p.82
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The Soy Protein Coagulation Phenomenon by Heat-and Enzyme-Treatment
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Park Yang-Won
Kim Young-Jeon
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Abstract
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The comparison soy protein coagulation by heat-and enzyme-treatment are summarized. The gelation mechanism of glycinin by heating was mainly due to dissociation and aggregation of the basic subunit of 11S globulin. In case of 7S globulin, macro-soluble aggregates may be formed by noncovalent intraction more than 30min at 80℃. Whereas, coagulum occured by the microbial enzyme was more minuter than the other Ca-, HCI-coagulum. Heat treatment attacked the basic subunit of 11S globulin and this results agreed very, how-ever, preferred acidic subunit to basic subunit of 11S globulin and attacked the 7S globulin, that could produce coagulum products within 4~5min at 65℃.
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KEYWORD
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soy protein, microbial enzyme, coagulum, heat-treatment, enzyme-treatment
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