
changes in physicochemical properties of soybean protein due to acetylation during incubation with glucose
- Myung Hee Kim Jin Hee Kim Kang Sung Kim
- 한국환경보건학회
- 1. 한국환경보건학회지
- 제30권 제4호
- 등재여부 : KCI우수등재
- 2004.11
- 308 - 313 (6 pages)
Native and acetylated soybean protein with acetylation percentage of 25% were incubated with glucose to induce Maillard reaction. Acetylation of e-amino group of lysine residues changed the conformation of soybean protein. The direct uv spectrum of native and acetylated soybean protein showed conformational changes with accessibility of tyrosine and tryptophan residues increased. Acetylation suppressed Maillard reaction between soybean protein and glucose. Acetylated soybean protein showed improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed brown pigment development and trypsin digestion. Thus aceylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.
Introduction
Materials and Methods
Results and Discussion