녹두 단백질의 기포특성에 관한 연구 = A Study of the Foaming Poperties of Mungbean Protein Isolate

다국어 초록 (Multilingual Abstract)

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally dependent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH 9. In 3%, 5%, and 10% suspensions, the foam expansion values of suspension at pH 7 was the lowest, Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased, The more sucrose was added, the better foam stability was.