摘要 |
The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin fo r making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properti es of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties) . The high stability of the high beta-conglycin compositions against protein- protein aggregation reactions is valuable for creating good tasting beverage s and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstra te excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to meat applications. High beta-conglycinin compositions also have possible use for improving the composition of essential amino acids for infa nt humans and animals. |