두류 단백질의 식품학적 특성에 관한 비교 연구 : 유화특성을 중심으로 = Comparison of Functional Properties of Various Bean Protein Isolates

다국어 초록 (Multilingual Abstract)

This study investigated functional properties of various bean protein isolates. Mungbean protein, cowpea protein, and kidney bean protein were investigated the effect of pH, addition of NaCl, and heat on solubility and emulsifying properties.
The solubility of each protein isolate was affected by pH and showed the lowest value at pH4.5, which is the isoelectric point of each protein. Solubility varied with the addition of NaCl and the effect of heating on solubility was different from pH for each protein. Emulsion capacity of mungbean and cowpea protein isolates showed their lowest values at PH 4.5. The emulsion capacity of the mungbean protein isolate was lowest among the three of proteins at all pH regions. When NaCl was added, the emulsion capacity of each protein was generally reduced. The emultion capacity of the mungbean protein increased at pH4.5 with a low concentration of NaCl(0.2M-0.4M). The emulsion capacity of each protein varied with pH when heated. The highest values of emulsion stability after 2 hours were at pH 11, except for cowpea protein which had its highest value at pH 7.