Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Emulsion Properties of Small Red Bean Protein Isolates

분리 팥 단백질의 유화특성에 관한 연구

  • Kim, Hyon-Jung (Department of Food and Nutrition, College of Home Economics, Yonsei University) ;
  • Sohn, Kyung-Hee (Department of Food and Nutrition, College of Home Economics, Yonsei University) ;
  • Park, Hyun-Kyung (Department of Food and Nutrition, College of Home Economics, Yonsei University)
  • 김현정 (연세대학교 생활과학대학 식품영양학과) ;
  • 손경희 (연세대학교 생활과학대학 식품영양학과) ;
  • 박현경 (연세대학교 생활과학대학 식품영양학과)
  • Published : 1990.10.30
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Abstract

The emlsifying properties of small red bean protein isoates were evaluated through their emulsion capacity and stability of the resulting emulsions. The influence of pH, Sodium Chloride and heat treatment on the efficiency of small red bean protein isolates as emulsifying agents was studied. The surface hydrophobicity (So) of small red bean protein islates also examined. The results were obtained as follows; 1. The emusion capacity of small red bean protein isolates was high at pH 11, low at pH 3 and decreased by heat treament. With addition of NaCl, emulsion capacity decreased steadily and showed lowest value when 0.2M NaCl was added. 2. The emulsion stability at pH 4.5 and heat treatment over $60^{\circ}C$ decreased emulsion stability at pH 4.5. When NaCl was added, emulsion stability was generally increased. 3. The surface hydrophobicity of small red bean protein isolates showed the highest value at pH 3 and lowest at pH 11 and increased as the heating temperature increased When 0.2 M NaCl was added, surface hydrophobicity also increased at pH 4.5.

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