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Research Article

ScienceAsia 24 (1998): 147-154 |doi: 10.2306/scienceasia1513-1874.1998.24.147

EFFECTS OF HYDROLYSING CONDITIONS ON CHEMICAL AND SENSORY PROPERTIES OF HYDROLYSED MUNGBEAN PROTEIN

PANTIPA JANTAWAT, NINNART CHINPRAHAST AND UBONRAT SIRIPATRAWAN

ABSTRACT: Effects of proportion of HCI to protein, strength of acid, time and temperature in the hydrolysing reaCtion on chemical properties and flavour of mungbean protein hydrolysate were studied. The optimum conditions found were: ratio of protein to acid, 1:3; hydrolysing time, 6 hours; temperature,120 oC and acid strength, 6 M. At these conditions, the highest amino nitrogen, amino nitrogen to total nitrogen ratio and odor scores were accomplished.

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Food Technology Dept., Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.

Received May 12, 1998