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KMID : 0380619920240040311
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.311 ~ p.314
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Physico - chemical Properties of Soybean Curd Whey Concentrated by Reverse Osmosis
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김길환/Kim, Kil Hwan
김동만/백형희/이세은/진재순/Kim, Dong Man/Baek, Hyung Hee/Lee, Sei Eun/Jin, Jae Soon
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Abstract
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Several Physico-chemical properties of the retentate obtained from reverse osmosis of soybean curd whey were studied. The contents of sucrose, raffinose and stachyose in the retentate were 32.59%d.b., 4.76%d.b. and 9.99%d.b., respectively. Potassium (5.23%d.b.), in the retentate was a dominant element in ash. Protein content (18,69%d.b.), amino acid composition and subunit pattern of protein in PAGelectrophoresis were somewhat different from those of the soybean protein. Emulsification activity, emulsification stability and viscosity of protein isolated from soybean curd whey (WPI) were slightly inferior compared to protein isolated from soybean (SPI), with the exception of solubility that depended on the pH of WPI.
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