콩아이스크림의 상품화를 위한 고정화 효소의 이용 = The utilization of immobilized enzyme for the development of soy ice cream

다국어 초록 (Multilingual Abstract)

The study was to investigate the functional properties of soy protein isolate hydrolyzed
by immobilized α-chymotrypsin and the quality characteristics of soy ice cream made by the soy protein isolate treated with immobilized α-chymotrypsin. Up to the hydrolysis rate of 22.9%, treatement by immobilized α-chymotrypsin costed more time than that of α-chymotrypsin. Foam and emulsion capacity were decreased by the number of repetitive usage. Apparent viscosity and overrun of soy ice cream treated with immobilized α-chymotrypsin and α-chymotrypsin were shown similar tendency. In the sensory characteristics, soy ice cream by enzyme treatment was evaluated as much acceptable than untreacted soy ice cream in the item of beany flavor, icy feel and overall quality. For efficient use of immobilized α-chymotrypsin industrially, α-chymotrypsin immobilized on glass beads can be reused for about 11 times more than α-chymotrypsin.

목차 (Table of Contents)

• Ⅰ.서 론
• Ⅱ.실 험 재 료 및 방 법
• 1.실험재료
• 2.α-Chymotrypsin의 고정화
• Ⅲ.결과 및 고찰
• 1.α-Chymotrypsin 처리에 의한 분리 대두단백의 가수분해도 및 관능적 특성
• 2.고정화 α-Chymotrypsin 처리에 의한 분리대두단백의 가수분해도 및 기능적 성질
• 3.Soy ice cream의 품질특성
• Ⅳ.요약 및 결론