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KMID : 1134820160450091279
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 9 p.1279 ~ p.1284
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Physicochemical and Sensory Characteristics of Hydrolyzed Vegetable Protein Manufactured by Various Enzyme Reaction Order of Defatted Soybean Meal
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Shin Myung-Gon
Lee Gyu-Hee
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Abstract
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To obtain enzyme hydrolyzed vegetable protein (EHVP) with a salty and umami taste, defatted soybean meal was treated with proteases such as Flavourzyme® (F), Neutrase® (N), Alcalase® (A), and Protamex® (P) in various reaction orders. The highest soluble solid content of EHVP was 5.60% in enzyme reaction order NAFP although there was no significant difference. Amino type nitrogen was highest in ANFP (102.76 mg%) and APNF (102.85 mg%). In the sensory descriptive analysis, salty taste was highest in PNFA (11.81), followed by NPAF (10.14), FPNA (10.00), APNF (9.80), NAFP (9.76), AFNP (9.57), APFN (9.52), and NPFA (9.50) with no significant difference among treatment. Umami taste was not significantly different among the various enzyme treatments. Bitter aftertaste was highest in AFPN (5.67) and lowest in FAPN (2.38), PNAF (2.62), and NAPF (2.48). In the principle component analysis, EHVPs of PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF showed a strong salty and umami taste. Therefore, the PNFA, NAFP, APFN, NPAF, FPNA, NPFA, and APNF are desirable methods for making EHVP with a salty and umami taste.
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KEYWORD
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enzyme hydrolyzed vegetable protein (EHVP), defatted soybean meal, umami, salty, principle component analysis
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