Influences of Calcium and pH on Protein Solubility in Soybean Milk
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概要
- 論文の詳細を見る
Tofu-curd is made by the flocculation of proteins in soybean milk with an addition of calcium. The proteins consist of soluble and particle fractions. The influences of calcium and pH on the protein solubility of these fractions were investigated. The protein particles precipitated at lower calcium concentrations than that of the soluble proteins. This precipitation of proteins took place at higher pH with calcium than that without calcium. Therefore, it is considered that the first step to tofu-curd is the formation of a network by the protein particles at low calcium concentration. The next step was seemed to be the binding of the soluble proteins to the network by further addition of calcium and decreasing pH.
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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Ono Tomotada
Department of Bioscience and Technology, lwate University
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Ono Tomotada
Department Of Agricultural Chemistry Iwate University
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Katho Shoji
Department of Agricultural Chemistry, Iwate University
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Mothizuki Kazunori
Department of Agricultural Chemistry, Iwate University
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Katho Shoji
Department Of Agricultural Chemistry Iwate University
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Mothizuki Kazunori
Department Of Agricultural Chemistry Iwate University
関連論文
- Preparation of Casein Phosphopeptides from Casein Micelles by Ultrafiltration
- Complexes of Casein Phosphopeptide and Calcium Phosphate Prepared from Casein Micelles by Tryptic Digestion
- Interaction of Protein Particles with Lipids in Soybean Milk
- Influences of Calcium and pH on Protein Solubility in Soybean Milk
- Casein Phosphopeptides from Casein Micelles by Successive Digestion with Pepsin and Trypsin
- Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating(Food & Nutrition)
- Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling(Food & Nutrition)
- Dissociation of Large and Small Bovine Casein Micelles by Dialysis
- Formation of Artificial Casein Micelles