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KMID : 1007520020110040380
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.380 ~ p.388
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Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
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Ku, Kyung Hyung
Kim, Min Ji/Lee, Myung Ki
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Abstract
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This study was carried out to investigate the particle size, color value and dynamic viscoelasticity of microparticulated soybean powder according to enzyme treatment. Chundubu (whole soybean curd) was prepared using microparticulated soybean powder. The proximate composition of microparticulated soybean powder was similar to that of domestic soybean powder. The total mean particle sizes of MSPⅠ (microparticulated soybean powder, USA) and MSPⅡ (microparticulated soybean powder, Australian) were 56.40 and 14.42㎛, respectively. The effect of enzyme treatment on MSPⅠ was higher than on MSPⅡ in the reduction of mean particle size. Viscozyme, the complex enzyme for digesting carbohydrates, showed more significant effects than Celluclast on the mean particle size reduction of microparticulated soybean powder. According to enzyme treatment time, the particle size and specific surface decreased until 1 hr and the lag phase was more than 1 hr. Enzyme-treated MSPⅠ and MSPⅡ showed lower L, a, and b values compared with the control. The a values of these samples were increased, while b values, decreased with enzyme treatment time. As for dynamic viscoelasticity, storage modulus (G´) of samples was higher than loss modulus (G") according to increasing temperature regardless of enzyme treatment.
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