The objective of this study was to determine chemical compositions affecting the physical and thermal properties of the textured vegetable protein (TVP). The 14 commercial TVPs were pulverized, followed by analyzing their morphology, chemical composition, water absorption index (WAI) and water solubility index (WSI) (for the pulverized and original TVPs), solubility, swelling power, melting property, and hardness. All TVPs showed the rough surface with irregular cracks and pores and the porous structure with varied pore sizes. WAI was positively correlated to moisture and crude protein contents and negatively correlated to the total carbohydrate content. WSI and solubility were directly and reversely influenced by the crude ash and total carbohydrate contents and the crude protein and total starch contents, respectively. The swelling power and melting temperature of TVPs did not significantly affect chemical compositions. Melting enthalpies increased with crude ash content, while decreased with the total starch content. The hardness of the rehydrated TVPs was enhanced with their crude ash and total carbohydrate contents, whereas reduced with their crude protein and total starch contents. Overall, the yield and texture of the rehydrated TVP could be modulated with the crude protein and ash contents of TVP.

Abstract
서 론
재료 및 방법
    재료
    주사전자현미경(scanning electron microscopy, SEM)
    식물성 조직단백의 전처리
    화학적 성분 분석
    수분흡수지수와 수분용해지수
    용해도 및 팽윤력
    시차주사열량계(differential scanning calorimetry, DSC)
    경도(hardness)
    통계처리
결과 및 고찰
    형태학적 특성
    화학적 성분
    수분흡수지수(water absorption index, WAI)와 수분용해지수(water solubility index, WSI)
    용해도와 팽윤력
    열 특성
    경도(hardness)
요 약
References

• 정휘원(경기대학교 대학원 식품생물공학과) | Hwi Won Jung (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 최현우(경기대학교 대학원 식품생물공학과) | Hyun Woo Choi (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 김현석(경기대학교 대학원 식품생물공학과/경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University/Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University) Corresponding author