大豆蛋白质の高度利用に关する试验研究 - 食品加工研究センター.pdfVIP

立 品 工 センター 文 43 北海道 食 加 研究 報告 No.21996[報] 大豆蛋白 の 度利用に する試験研究 質 高 関 ― 一 に 豆 の 理 よる大 白 変性試験 超 圧処 蛋 質 高 。 ・ ・ 堂正 奥村幸広 宇野豊子 山木 携 本 明 hydrostatic Denaturation of Sovbean Protein Effect of I―Iigh― Pressureon the Yukihiro Orunrune, Toyoko UNo, Tazusa Yauen and Masaaki HoNlo Soybeans and soybean milk were subjected to a high-pressuretreatment to examine resultant changesin the functional properties of the soy protein. The total solids and nitrogen contents of the treated soybean milk were found to be less than those of non-treated soybean milk. The trypsin inhibitor contained in soybeans proved highly resistant to pressurization, with half of the normal inhibitory activity remaining after a 30-minutetreatment at 700 MPa. Lipoxigenase,which was more sensitivethan the trypsin inhibitor, was renderedinactive by both a 30-minutetreatment at 500MPa and a lS-minute treatment at 600 MPa. Calcium and glucono-d-lactone (GDl-)-basedgel formation and foaming, both functional properties of soy protein, were also tested. Compared to heat treatment, which activated many of the functional properties of soy protein, high-pressuretreatment resulted in softer calcium and GDL gels and in reducedfoaming. ・ と て さ てお 20%含 お し れ り 品素 豆は を 35%,脂を んで り 調理 菌 保蔵技術 注 目 ,食 材 大 ,蛋白質 約 質 約