Emulsifying Properties of Soybean 11S Globulin Produced by Microbial Enzyme Treatment

The hydrolysate coagulum produce by hydrolyzing soybean 11S globulin with enzymatic treatment at 65℃, pH 6.1 for 30 min was found to have a desirable taste. On the other hand, hydrolysates that have hardly bitter taste were obtained by hydrolyzing the soybean 11S globulin with 1N hydrochloric acid for a period of over 2 hours at 65℃. The emulsion stability(ES) and emulsion capacity(EC) of the hydrolysates of soybean 11S globulin at pH 6.1 were superior to those of acid-treated soybean 11S globulin. When the quantity of the enzyme was 0.03 units, the values of the emulsifying properties of the hydrolysates increased constantly with the reaction time, and the reproducibility of the values was very high.

pH6.1，65℃で酵素反応を30分行う事で11Ｓglobulinの加水分解により得られた分解物であるcoagulumの味は好ましいものであった．一方，１Ｎ-HClを用いて11Ｓglobulinを65°Cで２時間以上反応させたところ，加水分解物は常に強い苦みを持っていた．pH6.1での酵素による加水分解物の乳化安定性（ES）および乳化力（EA）は酸処理したsoybean11Ｓglobulinの加水分解物のそれより優れていた．酵素量が0.03unitの時，加水分解物の乳化特性の値は一定に増加し，また，値の再現性は常に高かった．