The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
감사의 글
References

• 김현주(국립식량과학원 중부작물부 수확후이용과) | Hyun-Joo Kim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) Corresponding author
• 한나래(국립식량과학원 중부작물부 수확후이용과) | Narae Han (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 이진영(국립식량과학원 중부작물부 수확후이용과) | Jin Young Lee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 이유영(국립식량과학원 중부작물부 수확후이용과) | Yu-Young Lee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 김미향(국립식량과학원 중부작물부 수확후이용과) | Mihyang Kim (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
• 강문석(국립식량과학원 중부작물부 수확후이용과) | Moon Seok Kang (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)