Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Rheological Properties of Jeung-pyun Prepared with SPI(Soybean Protein Isolates)

분리 대두 단백질 첨가에 의한 증편의 이화학적 특성

  • Hong, Geum-Ju (Dept. of Food Service and Culinary Management, Kyonggi University) ;
  • Kim, Myung-Hee (Dept. of Food Service and Culinary Management, Kyonggi University) ;
  • Kim, Kang-Sung (Dept. of Food Service and Nutrition, Youngin University)
  • 홍금주 (경기대학교 외식조리관리학과) ;
  • 김명희 (경기대학교 외식조리관리학과) ;
  • 김강성 (용인대학교 식품영양학과)
  • Published : 2008.02.29
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Abstract

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

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