콩 및 땅콩 단백질 혼합비율에 따른 이화학적 특성
(주)코리아스칼라
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- 2023.04.03
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- 2023.02
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 27권 / 1호
ㆍ저자명 : 김현주, 한나래, 이진영, 이유영, 김미향, 강문석
목차
Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
감사의 글
References
영어 초록
The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary
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