분리 강남콩 단백질의 유화특성에 관한 연구 = A study of the Emulsifying Properties of Kidney Bean Protein Isolate

다국어 초록 (Multilingual Abstract)

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity.
The results were summarized as follows.
1. The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pH 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively.
2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated the highest value observed at pH 2 and pH 7 was 82.91㎖ oil/100㎎ protein (60℃), 82.08㎖ oil/100㎎ protein (80℃) respectively.
3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7. (p 0.05)
When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% (80℃), 23.7%(100℃) respectively after 2hrs.
4. Surface hydrophobicity increased sharply as 0.2M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased.
5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 (40℃). In the case of pH 7, the highest value was 105,000 cpa at 100℃.