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ID 10583
Eprint ID
10583
FullText URL
Title Alternative
微生物酵素処理によって得られたsoybean 11 S globulinの乳化特性
Author
Park, Yangwon
Baba, Naomichi
Abstract
The hydrolysate coagulum produce by hydrolyzing soybean 11S globulin with enzymatic treatment at 65℃, pH 6.1 for 30 min was found to have a desirable taste. On the other hand, hydrolysates that have hardly bitter taste were obtained by hydrolyzing the soybean 11S globulin with 1N hydrochloric acid for a period of over 2 hours at 65℃. The emulsion stability(ES) and emulsion capacity(EC) of the hydrolysates of soybean 11S globulin at pH 6.1 were superior to those of acid-treated soybean 11S globulin. When the quantity of the enzyme was 0.03 units, the values of the emulsifying properties of the hydrolysates increased constantly with the reaction time, and the reproducibility of the values was very high.
Abstract Alternative
pH6.1,65℃で酵素反応を30分行う事で11Sglobulinの加水分解により得られた分解物であるcoagulumの味は好ましいものであった.一方,1N-HClを用いて11Sglobulinを65°Cで2時間以上反応させたところ,加水分解物は常に強い苦みを持っていた.pH6.1での酵素による加水分解物の乳化安定性(ES)および乳化力(EA)は酸処理したsoybean11Sglobulinの加水分解物のそれより優れていた.酵素量が0.03unitの時,加水分解物の乳化特性の値は一定に増加し,また,値の再現性は常に高かった.
Keywords
soybean 11S globulin
enzyme-treatment
hydrochloric acid treatment
emulsifying capacity
emulsion stability
Published Date
2003-02
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific reports of the Faculty of Agriculture, Okayama University
Volume
volume92
Issue
issue1
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture,Okayama University
Start Page
5
End Page
7
ISSN
0474-0254
NCID
AN00033029
Content Type
Departmental Bulletin Paper
language
英語
File Version
publisher
Refereed
False
Eprints Journal Name
srfa