학술논문
방사선 조사가 분리대두단백의 기능적, 구조적 특성에 미치는 영향
Effects of gamma irradiation on the functional and structural characteristics of soy protein isolates
Effects of gamma irradiation on the functional and structural characteristics of soy protein isolates
Document Type
Article
Author
Source
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci). Jun 30, 2004 20(3):256
Subject
Language
Korean
ISSN
2287-1780
Abstract
The effects of irradiation on the functional and structural characteristics of soy protein isolates were studied. Soymilk was irradiated at 1, 5, and 10kGy, after which soy protein isolates were prepared. The functional properties of soy protein isolates were examined including solubility, emulsion capacity and stability, foam capacity and stability, structural properties as represented by SDS-PAGE pattern, and secondary and tertiary structures. The solubility and emulsion capacity were increased by radiation treatment at 1kGy however the values were adversely affected again as dosage was increased above 5kGy. As irradiation dosage increased, an increase of foaming capacity at lkGy and a decreasing turnover afterwards were also noted in foaming capacity, although the differences were not statistically significant. The SDS-PAGE pattern showed fragmentation and aggregation of protein molecules as affected by irradiation in proportion to the dosage increase. The results of CD and fluorescence spectroscopy revealed increased aperiodic structure contents with the dosage increase. It was assumed that irradiation dosagefrom 5 to 10kGy could initiate minimal denaturation of protein in various foods compared to general heat treatment.