This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

서 론
재료 및 방법
    재료
    가수분해 단백 소재 제조
    쌀가루와 가수분해 단백 소재 혼합물 제조
    화학적 조성
    팽윤력과 용해도
    열 유변학적 특성
    신속점도분석기
    통계처리
결과 및 고찰
    가수분해 단백 소재 제조
    화학적 조성
    팽윤력
    용해도
    호화특성
    온도에 따른 식물단백의 유변학적 특성
    페이스팅 점도 특성
요 약
감사의 글
References
Author Information

• 박수원(경기대학교 일반대학원 식품생물공학과) | Su-Won Park (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 양선혜(경기대학교 일반대학원 식품생물공학과) | Seon Hye Yang (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 김현석(경기대학교 일반대학원 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