Freeze-Gelation of Sucrose or Trehalose Treated Soymilk
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概要
- 論文の詳細を見る
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form the freeze-gel. The apparent hardness and gumminess of freeze-gel increased with a relatively low concentration of sucrose or trehalose and reached a maximum of 0.5% for each sugar. On the other hand, the higher the concentration of sugar tested, the more inhibited the gelation became. However, up to 1% the syneresis of the freeze-gel simply decreased with an increase of sucrose or trehalose. NMR relaxation experiments appeared to show that the motion of water molecules gradually slowed with the increase of sucrose, so, although the interactions of water, sucrose and protein, possibly through hydrogen bonding, were complicated, they were significantly related to the formation of the freeze-gel.
- 社団法人 日本食品科学工学会の論文
- 2002-08-01
著者
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Yamauchi R
Gifu Univ. Gifu Jpn
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Yamauchi R
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Yamauchi Ryo
Department Of Molecular Chemistry And Engineering Faculty Of Engineering Tohoku University
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Yamauchi Ryo
The United Graduate School Of Agricultural Science Gifu University
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SHIMOYAMADA Makoto
School of Food, Agricultural and Environmental Sciences, Miyagi University
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Watanabe K
Faculty Of Pharmaceutical Science School Of Medicine Fukuoka University
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Watanabe Katsumi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Watanabe Kenji
Laboratory of Regeneration Biology, Department of Life Science, Faculty of Science, Himeji Institute
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Yamauchi Ryo
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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SHIMOYAMADA Makoto
Laboratory of Food Processing, School of Food, Agricultural and Environmental Sciences, Miyagi Unive
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KOSEKI Wataru
Laboratory of Food Material Engineering, Department of Bioprocessing, Faculty of Agriculture, Gifu U
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YAMAUCHI Ryo
Laboratory of Food Material Engineering, Department of Bioprocessing, Faculty of Agriculture, Gifu U
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Watanabe K
Tokyo Institute Of Technology Faculty Of Bioscience And Biotechnology Department Of Biological Scien
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Watanabe K
Department Of Agriculture Tokyo University Of Agriculture
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Koseki Wataru
Laboratory Of Food Material Engineering Department Of Bioprocessing Faculty Of Agriculture Gifu Univ
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Watanabe K
Research Institute For Food Science Kyoto University:(present Address)department Of Agricultural Che
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Watanabe K
Department Of Applied Biological Sciences Faculty Of Agriculture Saga University
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Watanabe K
Marine Biotechnol. Inst. Iwate Jpn
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Watanabe K
Department Of Chemistry And Life Science College Of Bioresource Sciences Nihon University
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Shimoyamada M
Laboratory Of Food Processing School Of Food Agricultural And Environmental Sciences Miyagi Universi
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Shimoyamada Makoto
School Of Food Agricultural And Environmental Sciences Miyagi University
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Shimoyamada Makoto
Laboratory Of Food Material Engineering Faculty Of Agriculture Gifu University
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Watanabe Keiichi
The Graduate School Of Science And Technology Kobe University
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Watanabe Kenji
Laboratory Of Regeneration Biology Department Of Life Science Graduate School Of Science Himeji Inst
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Watanabe Kenji
Laboratory Of Food Material Engineering Faculty Of Agriculture Gifu University
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