|
KMID : 0380619900220070805
|
|
Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.805 ~ p.811
|
|
|
Physicochemical Characteristics of Hydrolyzed Soybean Proteins by Immobilized Protease(s)
|
|
|
|
|
Abstract
|
|
|
|
Hydrolysis of soybean proteins was carried out by immobilized trypsin and/or alpha-chymotrypsin. The partially hydrolyzed products of soybean proteins were evaluated for their molecular weights and molecular charges by using Ferguson´s plot. The ratio of average molecular weights to average molecular charges(M/log Y) of modified soybean proteins could be used to predict functional properties such as solubility, water holding capacity, oil holding capacity, and emulsifying ability. The low ratio of modified soybean proteins indicated high solubility, while the high ratio showed high water holding capacity. The appropriate ranges of the ratios were necessary for maximun oil holding capacity and emulsifying ability.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|