Effect of acetylation on the functional characteristics of soybean protein during storage with glucose = Acetylation 이 포도당과 함께 저장중에 있는 콩단백질의 기능에 미치는 영향

Alteration of the chemical structure of proteins can be caused by deteriorative reactions such as Maillard reaction and by modification with chemical reagents intentionally done to alter the properties of the proteins. Acetylated soybean protein isolates (0\%, 25\%, 35\%, 55\%, 80\%) were incubated with glucose to induce Maillard reaction. Acetylation improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed browning and trypsin digestion. Storage caused Maillard reaction to occur, and such functionalities as water sorption, foam formation, and trypsin digestion were deterirated, but fat adsorption and emulsion activity were improved. Thus acetylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.
Advisors
Rhee, Joon-S.researcherKim, Jung-H.researcher이준식researcher김정회researcher
Publisher
한국과학기술원
Issue Date
1986
Identifier
65033/325007 / 000841023
Language
eng
Description

학위논문(석사) - 한국과학기술원 : 생물공학과, 1986.2, [ i, 43 p. ]

URI
http://hdl.handle.net/10203/28224
Link
http://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=65033&flag=t
Appears in Collection
BS-Theses_Master(석사논문)
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