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.

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 the specific length increased, but piece density decreased with the increase in CO2 gas injection from 0 to 800 mL/ min at both 40 and 50% moisture contents. On the contrary, the expansion ratio and the specific length decreased, but piece density increased with the increase in CO2 gas injection from 0 to 800 mL/min at 60% moisture content. Extruded SPI with CO2 gas injection at 800 mL/min 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, and the integrity index and the texture decreased with the increase in CO2 gas injection from 0 to 800 mL/min. In conclusion, extruded SPI with the CO2 gas injection at 800 mL/min showed better expansion properties and cell formation than extruded SPI without the CO2 gas injection.

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 the specific length increased, but piece density decreased with the increase in CO2 gas injection from 0 to 800 mL/ min at both 40 and 50% moisture contents. On the contrary, the expansion ratio and the specific length decreased, but piece density increased with the increase in CO2 gas injection from 0 to 800 mL/min at 60% moisture content. Extruded SPI with CO2 gas injection at 800 mL/min 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, and the integrity index and the texture decreased with the increase in CO2 gas injection from 0 to 800 mL/min. In conclusion, extruded SPI with the CO2 gas injection at 800 mL/min showed better expansion properties and cell formation than extruded SPI without the CO2 gas injection.

The objectives of this investigation were to study the effects of moisture content, screw speed and barrel temperature on physical properties of extruded soy protein isolate (SPI) with L-cysteine and xylose. SPI with L-cysteine and xylose was extruded at 30 and 35% moisture contents, screw speed 150 and 250 rpm and barrel temperatures 140 and 160℃. SPI extruded at 30% moisture content, screw speed 250 rpm and barrel temperature 140℃ was control (100% SPI). Increasing barrel temperature and moisture content decreased expansion ratio of all extrudates but increasing screw speed increased expansion ratio. Moisture content, screw speed and barrel temperature affected the color (L, a, b, ΔE) of extrudates. Water absorption index (WAI) and fat binding capacity (FBC) increased with increasing barrel temperature and screw speed. WAI and FBC were the highest at 30% moisture content. The pore structure of extrudates was a finer at barrel temperature 160℃. The increase in screw speed and moisture content showed more organized fibrous and thicker cell walls. The extrusion condition and the addition of L-cysteine and xylose may improve physical properties such as the structure-forming and textures of extruded SPI products.

Cheese analogs using lipoxygenase-defected soymilk and α -chymotrypsin modified soy protein isolate (SPI) were prepared. Color, textural properties, sensory attributes and melting spreadability of cheese analogs were evaluated and compared with mozzarella cheese, and relationships between textural properties, sensory attributes and melting spreadability of cheese analogs were analyzed. Off-flavors were not mostly discriminated. Cheese analogs containing 10% SPI untreated and containing 6% and 8% SPI treated by α -chymotrypsin in δE value of color were the most similar to mozzarella cheese. Quality characteristics and melting spreadability of cheese analogs were highly affected and improved by α -chymotrypsin modification. Sensory attributes and melting spreadability of cheese analogs containing 6% SPI treated by α -chymotrypsin were the most similar to mozzarella cheese, while in textural properties, cheese analogs containing 10% SPI were the most similar with mozzarella cheese. Hardness in sensory attributes was highly positively correlated with hardness (r>0.65), adhesiveness (r>0.56), chewiness (r>0.77) and gumminess (r>0.76) in textural properties, while it was highly negatively correlated with melting spreadability (r>-0.68).

가소제로서 솔비톨 혼합물의 첨가가 분리대두단백 필름의 수분흡습특성, 수분투과도, 색, 인장강도 및 신장률, 그리고 용해 특성에 미치는 영향을 조사하였다. 솔비톨 혼합물은 액상형과 결정형의 상태로 다양한 비율로 혼합하여 첨가하였고, 가소제로 글리세린을 첨가한 대조구 필름의 물리적 특성과 비교하였다. 솔비톨이 첨가된 필름은 대조구 필름에 비해 높은 인장강도를 갖는 반면 낮은 수분투과도 및 신장률을 보였다. 한편 솔비톨 첨가 형태에 따른 영향은 필름

Effects of α -chymotrypsin modification on degree of hydrolysis (DH), solubility, emulsifying capacity and thermal aggregation of laboratory-purified soy protein isolate (SPI) using a lipoxygenase-defected soybean (Jinpum-kong) and commercial soy protein isolate (Supro 500E) were compared. SPIs were hydrolyzed by α -chymotrypsin at pH 7.8 and 37~circC for 30 min. DHs of Supro 500E and Jinpum-kong SPI were increased by α -chymotrypsin modification, and DH of Supro 500E was higher than that of Jinpum-kong SPI. DH of α -chymotrypsin treated Jinpum-kong SPI was similar with untreated Supro 500E and DH of treated Supro 500E was the highest. Solubility, emulsifying capacity and thermal aggregation of SPIs were increased by α -chymotrypsin modification, and these changes were highly related to changes in DH. Functional properties of Supro 500E were higher than Jinpum-kong SPI in both of untreated and α -chymotrypsin treated SPIs.

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at . SPI coated Rice Cake had higher internal and external firmness comparing to the control at . SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.