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This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.
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참고문헌 (21)
참고문헌 신청
Arisseto, A. P. / 2013 / Estimate of dietary intake of chloropropanols (3-MCPD and 1,3-DCP) and health risk assessment / Food Sci. Technol 33:125~133
Benjakul, S. / 1997 / Protein hydrolysates from pacific whiting solid wastes / J. Agr. Food Chem 45:3423~3430
Curren, M. S. S. / 2001 / Ethanol-modified subcritical water extraction combined with solid-phase microextraction for determining atrazine in beef kidney / J. Agr. Food Chem 49:2175~2180
Faustman, C. / 2010 / Myoglobin and lipid oxidation interactions: Mechanistic bases and control / Meat Sci 86:86~94
Gu, R. Z. / 2011 / Angiotensin I-converting enzyme inhibitory activity of lowmolecular-weight peptides from Atlantic salmon (Salmo salar L.) skin / Food Res. Int 44:1536~1540
Benjakul, S. / 1997 / Protein hydrolysates from pacific whiting solid wastes / J. Agr. Food Chem 45:3423~3430
Curren, M. S. S. / 2001 / Ethanol-modified subcritical water extraction combined with solid-phase microextraction for determining atrazine in beef kidney / J. Agr. Food Chem 49:2175~2180
Faustman, C. / 2010 / Myoglobin and lipid oxidation interactions: Mechanistic bases and control / Meat Sci 86:86~94
Gu, R. Z. / 2011 / Angiotensin I-converting enzyme inhibitory activity of lowmolecular-weight peptides from Atlantic salmon (Salmo salar L.) skin / Food Res. Int 44:1536~1540
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