쌀과 완두콩 단백질의 이화학적 특성 비교를 통한 식물성 단백질 강화 이유식 개발

초록

Purpose: This study aimed to develop infant foods fortified with plant-based proteins, specifically rice protein (RP) and pea protein (PP), through a comparison of the physicochemical properties of each of the above proteins. Methods: The water binding capacity, solubility, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profiles of RP and PP were analyzed. Optimal conditions for addition of plant-based proteins in infant foods were determined by assessing the viscosity and color compared to commercial products. Results: PP exhibited higher levels of glutamine, aspartic acid, and leucine, along with superior water binding capacity compared to RP. The SDS-PAGE analysis revealed distinct bands for PP under both distilled water and pH 11 environments. Adjusting the powder-to-water ratio to 1:7.5 for RP and 1:10 for PP yielded protein-fortified infant foods with viscosity akin to commercial products. Conclusion: These findings provide valuable insights on the utilization of plant-based proteins such as RP and PP in the development of infant foods. Specifically, RP and PP show promise as fortifying materials for infant nutrition supplementation, highlighting their potential for use in diverse food applications.

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