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Title Transcription
ブンリ ダイズ タンパクシツ ノ ブッセイ ヘンカ ト ショウカ コウソ サヨウ ニオヨボス エクストルージョン カネツ ノ コウカ
Title Alternative
Effects of Extrusion Heating on Pysicochemical Property and Enzymatic Digestibility of Soybean Protein Isolate
File
language
jpn
Author
Mori, Megumu
Takinami, Koichi
Nagai, Mituo
Tsuda, Humiaki
Description
Extrusion heating was applied to SPI in order to investigate the interrelationship between the physicochemical properties and the enzymatic digestibility of SPI containing 70% water. Extrudates were prepared at the dough temperature of 60, 89, 126, 139, 154℃ corresponding to the die temperature of 80, 100, 125, 148, and 160℃ respectively. Conventionally heated samples were prepared by heating at 100℃ for 2hr. Melting point of SPI was measured by using a laboratory scale twin-screw extruder (Laboruder TEX-L Japan Steel Works, Ltd.). The measured melting point was about 135℃. Properties of extrudates were investigated by protein determination, SDS-PAGE, amino acid analysis and enzymatic hydrolysis. Over melting point, the solubility of extrudates increased and the digestibility was extremely enhanced. From the result of SDS-PAGE of water soluble fraction, major bands of all water soluble fraction were acid subunit of glynicin and Gly m Bd 34 K. In amino acid analysis, the amount of hydrophiric amino acids gradually increased, with rising die temperature.
Key words: Soy protein; extrusiom heating; trypsin digestion.
Journal Title
Bulletin of the Faculty of Agriculture, Shimane University
Volume
28
Start Page
99
End Page
105
ISSN
0370940X
Published Date
1994-12-20
NCID
AN00108015
Publisher
島根大学農学部
Publisher Aalternative
Shimane University, Faculty of Agriculture
NII Type
Departmental Bulletin Paper
OAI-PMH Set
Shimane University
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