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KMID : 0380619780100020143
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 2 p.143 ~ p.150
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Soyprotein Fiber Formation
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이양희/Lee, Yang Hee
변시명/김철진/권종훈/Byun, Si Myung/Kim, Chul Jin/Kwon, Jong Hoon
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Abstract
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In our previous report (Korean J. Food Sci. Technol., 9, 123. (1977), functional properties of soyprotein isolates prepared from defatted soybean meal were studied. Using those properties soyprotein fibers, which may be acceptable as meat analogs, were prepared with protein spinning apparatus. Soyprotein can be converted into the suitable form for the spinning by denaturation with alkali (0.6%) and continuous fibers were spun by extruding spinning solution into an 20% NaCl-1 N acetic acid coagulating bath. The process for producing soyprotein fibers on a bench scale was described and break strength, break elongation and textural parameters of the fibers formed were evaluated. The possible scheme of formation of soyprotein fibers was discussed.
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