|
KMID : 0380619860180030234
|
|
Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.234 ~ p.240
|
|
|
Characterization of Water Sorption for Defatted Soybean Hydrolysates
|
|
|
|
|
Abstract
|
|
|
|
Soybean hydrolysate (SHT) was prepared from defatted soybean by hydrolysing with papain and α-amylase and water sorption isotherms were determined as a function of proteolysis degree. The moisture content and B.E.T. value of SHT at a certain water activity (A_w=0.80) increased lineraly with increasing degree of proteolysis. However, they changed drastically above 70% proteolysis. The water holding capacity of 78% SHT was similar to that of sorbito. The results indicate the increase of water sorption capacity is due to the release of polar groups through hydrolysis. Mizrahi equation generally gave the best fit for isotherms of SHT. Storage stability of intermediate moisture foods containing 5∼10% SHT increased considerably, although some favorable characteristics decreased.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|