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dc.creatorChae, Sung Hee
dc.date.accessioned2012-06-07T23:12:21Z
dc.date.available2012-06-07T23:12:21Z
dc.date.created2002
dc.date.issued2002
dc.identifier.urihttps://hdl.handle.net/1969.1/ETD-TAMU-2002-THESIS-C424
dc.descriptionDue to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.en
dc.descriptionIncludes bibliographical references (leaves 53-57).en
dc.descriptionIssued also on microfiche from Lange Micrographics.en
dc.description.abstractThe effect of enzymatic treatment on the film-forming properties of soy protein isolate was studied using transglutaminase, alcalase, α-chymotrypsin and pepsin. Reaction conditions were optimized by applying 2 concentrations of enzyme (E/S = 0.2 and 0.5%) at a constant concentration of substrate (5%, wt/wt) while controlling temperature and pH and by studying effect of various hydrolysis times (1, 5, 10, 20, 30 and 60 min). The hydrolysates were analyzed by determining the degree of hydrolysis and by studying sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Film-forming solutions were made from each enzyme-treated sample containing 5% (wt/wt) protein and 3% (wt/wt) glycerol with final pH 9.0 ± 0.1. Transglutaminase-modified films had significantly (p < 0.05) higher % elongation at break (E) and lower tensile strength (TS) than control films. The average E value of transglutaminase-modified film was more than 2 times greater than that of control film. Films treated with alcalase, α-chymotrypsin and pepsin resulted in lower E and TS than those of control film (p < 0.05). No significant differences were observed in film thickness among all films (p > 0.05). Modification of soy protein isolate by pepsin resulted in considerably decreased % elongation and tensile strength compared to other films. No significant (p > 0.05) differences in % elongation were found between alcalase and α-chymotrypsin treatment.en
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherTexas A&M University
dc.rightsThis thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.en
dc.subjectfood science and technology.en
dc.subjectMajor food science and technology.en
dc.titleEffect of enzymatic modification on the film-forming properties of soy protein isolateen
dc.typeThesisen
thesis.degree.disciplinefood science and technologyen
thesis.degree.nameM.S.en
thesis.degree.levelMastersen
dc.type.genrethesisen
dc.type.materialtexten
dc.format.digitalOriginreformatted digitalen


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