Dimethylglutarylation에 의한 변형대두단백질의 물리화학적 특성 The Physicochemical Properties of Modified Soybean Protein Isolate by Dimethylglutarylation
최원균, 정철원
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- URLhttps://db.koreascholar.com/Article/Detail/253317
韓國食生活文化學會誌
(한국식생활문화학회지)
제14권 제5호
(1999.12)
pp.467-476
pp.467-476
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
We studied to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Soybean protein isolate was acylated rapidly up to 80% modification and more of 80% modification was proceed slowly. Electrophoretic analysis showed that more changes in modified protein. Also, modification of soybean protein produced more ionizable tyrosines and exposed more hydrophobic groups, while modified protein exhibited a loss of reactive sulfhydryl groups. Spectrophoretic studies demonstrated that the shift was occurred at the UV 278nm and fluorescence 333nm, respectively, and the intensity decreased as the degree of modification was increased.
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