| Author | Chutirat Manjawongvuth |
| Call Number | AIT Thesis no.AE-99-14 |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | The effect of enzyme (Protamex) hydrolysis on the functional properties of soy protein from soybean meal (SM) and soy protein isolate (SPI) was investigated. The optimum enzyme hydrolysis conditions for SM and SPI were determined at pH 6.0 and 6.5, incubation temperature and enzyme concentration of 40°C and 0.5% and 40°C and 0.75% for SM and SPI, respectively. The degree of hydrolysis and Nitrogen Solubility Index increased with time while Emulsifying Activity Index and Emulsion Stability decreased with time. The acceptability of protein hydrolysate from SM acid, SPI acid and SM enzyme was tested on vegetable soup and vegetable beverage and compared with a commercial protein hydrolysate. The highest sensory score for color, flavor and overall acceptability for vegetable soup and vegetable beverage was the commercial hydrolysate and SM acid, respectively. In fish ball application, the 3% SM enzyme hydrolysate was the best concentration to improve flavor, nutrient and texture. For seasoning cube, SM acid can be used as flavor enhancer. |
| Year | 1999 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, V. K. ;Rakshit, Sudip K. |
| Scholarship Donor(s) | Asian Institute of Technology Partial scholarship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 1999 |