大豆蛋白質のゲル形成性ならびに保水性に及ぼす加熱変性の影響

概要

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Relationships between heat denaturation of soy protein and its functional properties were investigated in order to examine the effects of the heat treatment employed in the isolated soy protein (ISP) production. The formation of aggregate determined by Sepharose 4B gel filtration was favored by the heat treatment of the acid precipitated protein (APP) solution in the temperature range 70-95°C at pH 7. An increase in protein concentration also promoted the thermal aggregation. The flow behaviour of the heat-treated APP solution was characterized by the structural viscosity, and the promotion in the aggregate formation was accompanied with the higher apparent viscosity and the lower n-value according to the power law. This flow characteristics strongly indicated the presence of protein-protein interactions leading to the formation of protein network. The water-holding and heat-induced gel forming properties of the rehydrated paste of the ISP prepared by spray-drying the heat-treated APP were closely related to the degree of aggregate formation. The data obtained here suggest that protein-protein interactions during thermal aggregation serve as a mechanism for the network formation and that these two functional properties of the ISP are governed by the extent of the network formation controlled by the heat treatment conditions of the APP.
社団法人日本食品科学工学会の論文