[3Ha] Food grain, Bean, Potato

[3Ha-06] Emulsifying Properties of Fruit Juice-hydrolyzed Pea and Soy Proteins and their Food Use

*Nobuko Egi¹, Rieko Hirose¹, Kazuko Hirao¹, Kyoko Saio¹ (1. Aikoku Gakuen Junior College)

Keywords:えんどうタンパク質, 大豆タンパク質, 果汁, エマルション, 焼き菓子

[Purpose] The authors previously reported on emulsifying properties of fruit juice-hydrolyzed soy protein. In this research, they attempted to study emulsifying properties of proteins using peas and the 7S-rich soybean variety Nanahomare. [Methods] The materials used were red peas from Hokkaido and Nanahomare bred at the Nagano Prefecture Vegetable Flowering Experiment Station. After crushing them and defatting in the case of soybeans, they were extracted at ㏗8.0, precipitated at isoelectric point and lyophilized. Each protein solution was heated in the range of 50-95℃ and hydrolyzed using papain. The flow curves of pea and soybean-emulsions were measured using a cone-plate rotational viscometer. The molecular weight was analyzed by SDS-PAGE. Either whole pea and whole Nanahomare were soaked in water at 50℃, heated at 90-95℃, ground, treated with pineapple juice, and made into an emulsion using a bar mix. Wheat flour and baking powder were added to it and cupcakes were prepared. Their physical properties were measured and sensory evaluation was performed. [Results] Pea and Nanahomare proteins had high shear stress curves based on flow curves, which approximated the curves of a commercial SPI hydrolysate. The higher shear stress was obtained in higher processing temperature. Molecular weight of both papain-treated proteins decreased. Cupcakes were prepared using whole peas and Nanahomare. With addition of fruit juice, the puffiness of the cake increased and the structure was softer.