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DBpia AI
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Citeasy
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지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Abstract Edamame milk is a protein‐dense milk derived from green soybeans harvested before they mature. Being a legume of soy origin, it contains antinutritional factors for example, serine protease inhibitors, which hinder its in vitro digestibility. The objective of this study was to evaluate the effect of microwave processing techniques in improving the in vitro digestibility (IVPD %) of edamame milk protein by varying processing time and temperature. Conventional and microwave‐assisted processing was employed to investigate the effect on in vitro protein digestibility (IVPD %), using temperatures 70°Ϲ, 85°Ϲ, and 100°Ϲ for 5, 10, and 15 min, respectively. Fourier‐transform infrared (FTIR) data showed microwave and conventional treatments significantly modified the Amide I region of the edamame milk protein and the extent of modification varied with variation in the treatment temperature. In the FTIR analysis β‐sheet content was observed to change little with an increase in the temperature, suggesting similarity in the surface hydrophobicity of the protein leading to similar IVPD % values for all treatment temperatures. The experiment resulted in increased in vitro digestibility with increasing time and temperature during microwave processing conditions and conventional thermal conditions. It was also observed that the trypsin inhibitor activity decreased with an increase in processing time and temperature.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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