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Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium, HCl and Microbial IJ - 3 Strain Enzyme
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Type
Academic journal
Author
Journal
The korean Society of Food Science and Nutrition Preventive Nutrition and Food Science Vol.1 No.1 KCI Accredited Journals SCOPUS
Published
1996.6
Pages
53 - 58 (6page)

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Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium, HCl and Microbial IJ - 3 Strain Enzyme
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The characteristics of the soy protein curd(enzyme-, HCl- and Ca-curd) were shown by scanning electron micrographs and gel electrophoresis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10 and a wide range of temperature(20~80℃). While at the isoelectric point(pH 5.0), the emulsion stability of the HCl- and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 40℃. The foam stability of enzyme-curd was slightly higher than that of HCl- and Ca-curd in all ranges of pH and temperature. The feature of SEM of enzyme-curd showed the largest coagulum compared with the others. Also PAGE showed that the enzyme-curd produced degradation products faster than that of the HCl- and Ca-curd.

Contents

Abstract

INTRODUCTION

MATERIALS AND METHODS

RESULTS AND DISCUSSION

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UCI(KEPA) : I410-ECN-0101-2009-511-018072229