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KMID : 1160619980030020128
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Preventive Nutrition and Food Science
1998 Volume.3 No. 2 p.128 ~ p.132
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Action on the 7S Globulin of Bacilus sp. IJ-3 Enzyme
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Park Yang-Won
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Abstract
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7S globulin has been isolate from the defatted soybean meal(glycine max,. merill) by Sepharose-6B column chromatography and CM-Sephadex column chromatography. Coagulum of 7S globulin formed at a temperature of 65℃ in microbial enzyme treatment. In order to characterize the structure of the coagulum, three kinds of coagulum (enzyme-, calcium-and acid-induced coagulum)were compared througth the Scanning Electron Microscope(SEM). The network structure was found to be of two levels. First, there was an appearance on the molecular level in the form of strands. Second, there was a denser network with a fine structure.
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KEYWORD
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soy protein, 7S globulin, IJ-3 strain enzyme, coagulum
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