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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.4
- 발행연도
- 2016.12
- 수록면
- 338 - 347 (10page)
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초록· 키워드
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The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G", G"") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSIONS
REFERENCES
참고문헌 (33)
참고문헌 신청
Liu TX / 2010 / Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates / Innovative Food Sci Emerging Technol 11:677~683
Chen L / 2011 / Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties / Food Hydrocolloids 25:887~897
Nishinari K / 2014 / Soy proteins : a review on composition, aggregation and emulsification / Food Hydrocolloids 39:301~318
Hakkak R / 2001 / Soy protein isolate consumption protects against azoxymethane-induced colon tumors in male rats / Cancer Lett 166:27~32
Cuevas AM / 2003 / Isolated soy protein improves endothelial function in postmenopausal hypercholesterolemic women / Eur J Clin Nutr 57:889~894
Chen L / 2011 / Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties / Food Hydrocolloids 25:887~897
Nishinari K / 2014 / Soy proteins : a review on composition, aggregation and emulsification / Food Hydrocolloids 39:301~318
Hakkak R / 2001 / Soy protein isolate consumption protects against azoxymethane-induced colon tumors in male rats / Cancer Lett 166:27~32
Cuevas AM / 2003 / Isolated soy protein improves endothelial function in postmenopausal hypercholesterolemic women / Eur J Clin Nutr 57:889~894
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UCI(KEPA) : I410-ECN-0101-2017-594-002040540