| Summary: | 碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 104 === With the emergence of interest in healthy eating in recent years, more and more consumers choose the healthy foods rather than unhealthy ones, such as high fat, high sugar, and high salt. Since the consumption trend, food producers in the world try to develop foods both with convenience and nutritious enough for health.
The increasing interest in healthy eating in recent years has encouraged the development of more nutritious yet convenient products. Soybean is a low-priced, nutrient-rich food ingredient that has better protein quality compared to other protein sources. Studies have shown several health effects of consuming soy protein, such as decreasing blood cholesterol and body fat formation and lowering risk of cardiovascular diseases. While soy protein enhances nutritional value in food, modifications of its physicochemical properties should be made based on different applications.
In this study, soy protein isolate (ISP) was hydrolyzed by enzyme X, enzyme Y and enzyme Z, and coated by maltodextrin to produce modified ISP. Subsequently, modified ISP was spray-dried and its physicochemical properties were evaluated. The result showed that the particle size of modified ISP was slightly smaller than the control group. The nitrogen solubility, foam capacity and emulsifying capacity of modified ISP increased significantly (p < 0.05), but there was no significant improvement in the foam stability and emulsifying stability. The result of this study provides some references for the application of ISP on the development of healthy and convenient beverages.
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