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분리 대두 단백 효소가수분해물의 강도평가를 통한 짠맛증진효과 연구 KCI 등재

A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.

저자
  • 김진선(매일식품(주)) | Jin Seon Kim
  • 신정규(전주대학교 식품산업연구소, 전주대학교 한식조리학과) | Jung-Kue Shin Corresponding author