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KMID : 1024420230270010055
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Food Engineering Progress
2023 Volume.27 No. 1 p.55 ~ p.59
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Physicochemical Characteristics by Mixing Ratio of Soybean and Peanut Protein
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Kim Hyun-Joo
Han Na-Rae
Lee Jin-Young
Lee Yu-Young
Kim Mi-Hyang
Kang Moon-Seok
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Abstract
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The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary.
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KEYWORD
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soybean, peanut, protein, property
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