粒状組織化大豆タンパク質の調味操作中の物性変化に及ぼす内部構造の影響

概要

論文の詳細を見る
The effect of structural factors, such as specific surface area and pore volume of grain type of textured soy protein (TSP) on the physical properties during seasoning process was investigated. Grain type of TSP (TSP-A) became more porous after having been boiled for 2 (TSP-B) or 60 min (TSP-C) followed by freeze-drying. The water holding capacity (WHC) of porous TSP after soaking in seasoning (sucrose, sodium chloride, soy sauce, acetic acid and lactic acid) solutions was greater than that of TSP-A. In the case of soaking in water or in a sucrose solution, the WHC of porous TSP increased 5 times as much as TSP-A, and the value after soaking in a sodium chloride, or a soy sauce or acid solutions increased from 1.5 to 2 times. As for porous TSP, the degree of the increase, however, did not depend on its porosity, that is, in the case of soaking in water, and in a sucrose or acid solutions, the WHC of TSP-C was greater than that of TSP-B. The matrix structure of porous TSP (by SEM) was found to expand when it was soaked in water, and in a sucrose or acid solutions, while that soaked in a sodium chloride or a soy sauce solutions was found to shrink. The WHC depended on the degree of swelling of the TSP. The greater the porosity of the sample become, the less hard the TSP become.
社団法人日本家政学会の論文
1990-11-15