본 연구에서는 분리대두단백 효소가수분해물(eHISP)의 짠맛 증진 효과를 알아보기 위하여 된장국과 숙주나물 무침 내 소금의 양을 일정하게 하고 eHISP의 첨가량을 달리 하여 짠맛의 강도 평가와 전반적인 기호도의 차이를 비교 하였다. 된장국의 모든 시료의 NaCl 함량을 0.7%로 동일하게 한 후 대조구와 eHISP 첨가구간의 짠맛증진효과를 평가한 결과, 0.1%, 0.5%, 1.0%, 1.5% 첨가구에서 각각 21%, 49%, 61%, 70%의 짠맛상승 효과가 있는 것으로 나타났으며, 기호도는 0.5%까지는 증가하고 이후 eHISP의 첨가량이 증가하면서 점차 낮게 평가되었다. 숙주나물 무침도 모든 시료의 NaCl의 농도를 0.7%가 되도록 하였으며, eHISP의 첨가량을 0.1%, 0.5%, 1.0%, 1.5%로 하였을 때 짠맛 증진 효과는 3%, 10%, 20%, 23%로 나타났다. 숙주 나물무침의 기호도는 1.0%에서 가장 높게 나타났다. eHISP의 첨가량이 증가할수록 된장국과 숙주나물의 명도 값은 감소하였으며, 적색도와 황색도는 감소하는 경향을 나타냈다.

Recently, health concerns related to NaCl overconsumption have led to an increased demand for sodium-reduced foods. The purpose of this research is to investigate the possibility of using enzymatically hydrolyzed isolated soybean protein (eHISP) to reduce the level of salt in salad dressing. The intensity of the salty taste enhancing effect was 31%, 29%, 43%, and 52% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHISP added, respectively. There are significant differences between the control and samples (p<0.05). The overall acceptability was increased as the amount of added eHISP was increased when eHISP was 1.0%. However, it was lower when 1.5% eHISP was added. The pH of salad dressing was increased as the eHISP addition was increased. The results showed that the addition of eHISP to a salad dressing significantly enhances its salty taste effect.

The aim of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatically hydrolyzed isolated soy protein. As a result of QDA, 34 attribute descriptors were developed. According to the results of the flavor profile, the strengths of most color and tastes except sourness were evaluated before activated carbon treatment sample. Principal component analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was 56.35% (F1) and 35.05% (F2), having explained 94.13% in total variablility. In case of the untreated sample of active carbon, it was located in the first quadrant and correlated with color, flavor, a slightly salty taste, and a slightly bitter taste. It also showed high correlation with meju taste. The activated carbon treatment samples were located in the second quadrant and correlated with delicate taste, slight saltiness, sourness, and umami, having high correlation with burned rice.

This study was carried out to determine the effect of biji addition on the quality of extruded isolated soy protein (ISP). ISP-based biji addition (0, 20, 40 and 60%) was extruded at die temperatures 140oC and 150oC and a screw speed of 250 rpm. The moisture contents were adjusted to 35% and 45%. As the content of biji increased from 0% to 60%, springiness, cohesiveness, and cutting strength of the extruded ISP were significantly decreased. When the die temperature increased from 140oC to 150oC and the water content increased from 35% to 45%, the nitrogen solubility index, cutting strength and integrity index decreased. When the biji addition was increased at a barrel temperature of 140oC and a moisture content of 45%, the integrity index of the ISP texture decreased. With an increase in the addition of biji to ISP, rough surface and irregular fiber structure were observed, but regular microfiber structure was not observed.

A protein-lipid film formed on the surface of soymilk by heating can be applied in various areas such as edible package film, cosmetic sheet, and meat analog. In this study, a colloid formulation of isolated soy protein (ISP) and soybean oil (4:1) was used to make protein-lipid films and it compared with the product using soymilk (Glycine max L. Merrill) for making a meat analog of fibrous shape. The colloid with 2.3 cm depth in a pan at 85︒C produced 8 sheets of protein-lipid films. The films were collected from the pan as a bundle to make a fibrous shape. Color parameters and texture profile analysis (TPA) were measured depending on the order of the film formation. Color parameters (Hunter-values) of the films using ISP and oil notably decreased the lightness and increased the redness as the order of the films. And changes of color differences in the films using ISP and oil were larger than those in the films using soymilk. TPA Parameters of the film such as hardness, resilience, springiness, cohesiveness, and gumminess were increased as increasing the order of the films formation. In the films using ISP and oil, lipid concentration was the highest in the first formed film rather than other films. However, in the films using soymilk, lipid concentration was similar among the order of the films. Consequently, the films using ISP and oil were produced non-uniformity of color, texture, and lipid composition in the order of the film formation compared with the films using soymilk. Combination of the soy protein-lipid films as a bundle could be used as a meat analog which had non-uniformity and fibrous shape.

식물성 대체식육 제조의 기초단계로 Soy protein isolate (SPI)를 이용한 dough의 물성학적 변화에서 CaCl2과 glucono-delta-lactone (GdL)에 의한 textural properties 영향에 대한 연구를 수행하였다. Soy protein isolate 20% (w/w) dough에 CaCl2 (0~2.0 g/100g) 또는 GdL (0~2.0 g/100g)을 첨가하여 90°C 30 min 열처리 후 textural profile analysis를 평가하였다. CaCl2 농도가 증가함에 따라 SPI dough의 hardness, gumminess, chewiness, cohesiveness, resilience가 점차 감소하였다. 반면 GdL 첨가에 의해서 hardness, gumminess, chewiness의 유의적 증가가 관찰되었고, cohesiveness, resilience가 약간 감소되었다. SPI dough의 springiness 변화에서 CaCl2 또는 GdL 첨가에 의한 영향이 없는 것으로 나타났다. 보수력 변화에서 CaCl2 1.5, 2.0 g/100g 첨가량에서 보수력의 유의적 감소가 관찰되었고, GdL 첨가량 0-2.0 g/100g 범위에서 보수력 변화는 관찰되지 않았다. Ca2+과 GdL은 protein coagulation에 영향을 미쳐서 SPI dough의 물성 변화가 유도된 것으로 사료되었다. 이를 근거로 향후 SPI를 이용한 식물성 대체식육 제조 시 anisotropic texture를 유도할 수 dough제조를 위한 기초 자료로 활용하고자 한다.

The objective of this study was to determine the effect of moisture content(45, 50, 55%), barrel temperature(140, 150°C), screw speed(150, 250 rpm) and two die configurations on the physical properties of extruded soy protein isolate(SPI). Water holding capacity(WHC), texture, integrity index and nitrogen solubility index(NSI) of extruded SPI were analyzed. The texture of extruded SPI was affected by the die configuration. The physical properties of extruded SPI was significantly influenced by barrel temperature, moisture content and die configuration. The increase in water injection rate and barrel temperature led to increase WHC and NSI. The higher water injection rate led to increase integrity index and texture(elasticity, cohesiveness, chewiness, cutting strength). The extruded SPI at 8 cm die configuration had higher integrity index than those of the 5 cm die configuration. Integrity index and NSI were negatively correlated. Thus, the die configuration can be useful to control quality of extruded SPI.

The objective of this study was to determine the effect of moisture contents (40, 50, 60%) and CO2 gas injection (0 and 800 mL/min) on physicochemical properties of extruded soy protein isolate (SPI). The expansion ratio and specific length at 40 and 50% moisture contents with CO2 gas injection increased while piece density decreased. On the contrary, the expansion ratio and specific length of extruded SPI at 60% moisture content with CO₂ gas injection decreased while piece density increased. Extruded SPI with CO2 gas injection had small cell size and higher amount of cell than extruded SPI without CO2 gas injection. The water holding capacity and nitrogen solubility index increased with CO2 gas injection increased while the integrity index and the springiness and cohesiveness decreased. In conclusion, extruded SPI with CO2 gas injection showed better expansion properties and cell formation than extruded SPI without CO2 gas injection.

Native soy protein is known to possess poor interfacial activity compared to flexible proteins. Acidification could alter its structure in a way that improves its interfacial activity. This study aimed to investigate the effects of seven acids, including hydrochloric, acetic, ascorbic, lactic, malic, citric, and tartaric acid on the oil-water interfacial properties and oil-in-water emulsifying properties of soy protein isolate (SPI) at pH 3.0. The aqueous solutions of 1.5 %(w/v) SPI were adjusted to pH 3.0 with different acids, and the solution without acidification (pH 8.0) was used as a control. The zeta potential of acidified SPI solutions and SPI emulsions were positive value while it was negative value for control. The particle sizes of acidified SPI solutions were between 19-83 m (107 m for the control). The particle size of acidified SPI emulsions were 0.4 m for control, acetic, ascorbic, lactic, and malic, 1.2 m for citric and tartaric, while 20.7 m for HCl. The interfacial pressure between soybean oil and the acidified SPI solutions were between 12.7-15.4 mN/m, while SPI-control was significantly higher than that at 19.4 mN/m. The acidified SPI solution had the meaningful values of interfacial shear rheological parameters and showed viscoelastic layer, but the control was almost no viscoelastic layer. All acidified SPI emulsion showed much higher emulsifying activity index (130-158 m2/g) than the control (111 m2/g). The appearance of emulsion looked no difference over the time when observed by eyes. The evaluation of emulsion stability by the changing of particle size distribution within 40 days showed that the control and HCl was no change, while the others tended to increase particle size.