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KMID : 0380620200520050459
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.459 ~ p.466
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Studies on the characteristics of concentrated soy protein
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Cha Seo-Hui
Shin Kyung-Ok
Han Kyoung-Sik
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Abstract
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The purpose of this study was to investigate the nutritional characteristics of selected soybeans grown in Korea to isolate concentrated proteins. Examination of the general characteristics revealed that the pH and apparent density of Phaseolus radiatus L. protein and concentrated Vigna angularis protein were significantly higher than those of other concentrated soy proteins. The water absorption capacity was high for concentrated Pisum sativum L. protein, whereas the oil absorption capacity was high for concentrated Glycine max (L.) Merr. protein. The emulsifying activity and emulsifying stability were higher and significantly higher, respectively, for enriched P. radiatus protein. Considering the functional characteristics of concentrated soy protein, its application as a food material in the meat product industry in Korea may be of potential value.
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KEYWORD
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legumes, soy protein, extraction, emulsifying stability
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