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KMID : 1007519940030020109
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.109 ~ p.113
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Effect of Acetylation on Functional Properties of Soy Protein During Storage with Glucose
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Kim, Kang Sung
Lee, Sang Hwa/Rhee, Joon Shik
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Abstract
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Using model food system consisting of soy protein and glucose, effect of acetylation at 0-amino groups of lysine residues of the protein on Maillard reaction, and functional properties of the protein were investigated. Protein with lysine modification of 0%, 55%, and 80% were incubated with glucose(2:1; wt/wt) at 55℃, with relative humidity of 58% for various time. Modification was found to inhibit Maillard reaction, the degree of which was proportional to lysine residue blockage. Acetylation was found to increase solubility of protein while browning reduced it. Lysine availability, using trypsin, showed that both acetylation and browning prevented cleavage of the protein. Acetylation increased water sorption, fat adsorption, and foam formation of the protein, while browning reaction carsed reduction in water sorption and foam formation of the protein. However fat adsorption of the protein was increased by browning, the degree of which was proportional to browning induction.
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