Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control
スポンサーリンク
概要
- 論文の詳細を見る
The effect of soybean grinding temperature on the firmness of tofu was investigated. The firmness of tofu decreased with increasing grinding temperature between 0℃ and 50℃, this being related to the content of sulfhydryl (SH) groups in soymilk. It could, therefore, be presumed that the decrease in firmness depended upon the decrease in SH content, which was of enzymatic nature and closely correlated with the peroxide value. These facts suggested that the decrease in SH content was caused by a lipid oxidative reaction of lipoxygenases in soybean. When the soybean was ground at a low temperature and in a nitrogen atmosphere to inhibit the action of lipoxygenase, the soymilk was rich in SH content and formed firmer tofu.
- 社団法人日本農芸化学会の論文
- 1993-04-23
著者
-
OBATA Akio
Research and Development Division, Kikkoman Corporation
-
Obata A
Kikkoman Corp. Chiba Jpn
-
Obata Akio
Research & Development Division Kikkoman Corporation
-
Matsuura Masaru
Research & Development Division, Kikkoman Corporation
-
Matsuura M
Kikkouman Corp. Chiba Jpn
関連論文
- Oral Intake of Soy Isoflavone Aglycone Improves the Aged Skin of Adult Women
- Antihypertensive and Natriuretic Effects of Less-Sodium Soy Sauce Containing γ-Aminobutyric Acid in Spontaneously Hypertensive Rats
- Safety Evaluation of Flavonoids-Containing Tomato Skin Extract
- Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties
- An Evaluation of the Clinical Efficacy of Tomato Extract for Perennial Allergic Rhinitis
- Anti-allergic Activity of Naringenin Chalcone from a Tomato Skin Extract
- Lowering Effect of an Isoflavone-Rich Fermented Soybean Extract on the Serum Cholesterol Concentrations in Female Rats, with or without Ovariectomy, but Not in Male Rats
- Lack of an Inducible Effect of Dietary Soy Isoflavones on the mRNA Abundance of Hepatic Cytochrome P-450 Isozymes in Rats
- Clinical Efficacy of Halophilic Lactic Acid Bacterium Tetragenococcus halophilus Th221 from Soy Sauce Moromi for Perennial Allergic Rhinitis
- 21-6 Reduction of Phytotoxicity in Okara Compost during the Process of Decomposition
- An Efficient Preparation of Acetyl Isoflavone Glucoside
- Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control
- Degradation of Sulfhydryl Groups in Soymilk by Lipoxygenases during Soybean Grinding
- Studies on β-Glucosidases from Soybeans That Hydrolyze Daidzin and Genistin : Isolation and Characterization of an Isozyme
- Antihypertensive and Natriuretic Effects of Less-Sodium Soy Sauce Containing γ-Aminobutyric Acid in Spontaneously Hypertensive Rats
- Application of an Aspergillus saitoi Protease Preparation to Soybean Curd to Modify Its Functional and Rheological Properties
- Naringenin Chalcone Suppresses Allergic Asthma by Inhibiting the Type-2 Function of CD4 T Cells
- Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis(BREWING AND FOOD TECHNOLOGY)
- Anti-Influenza Virus Effects of Elderberry Juice and Its Fractions
- Metabolite profiling of soy sauce using gas chromatography with time-of-flight mass spectrometry and analysis of correlation with quantitative descriptive analysis