粒状組織化大豆タンパク質の調味操作による物性変化

概要

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Grained TSP extrudate from soy protein isolate was soaked into 0.1-1.0 M aqueous solutions of sucrose, sodium chloride, soy sauce(salt concentration),acetic acid or lactic acid, and kept equilibrium at 20 ℃, then centrifuged(2,000×g, 2 min). Samples soaked in water were made as control. Water holding capacity(WHC) represented as the weight of the seasoning solution holded in the unit weight of TSP, differed from each seasoning solution. Acid group raised WHC, while sucrose, sodium chloride and soy sauce did not show significant effect. As for acid group, not only pH but also the kind of anion affects WHC. Hardness measured by texturometer was associated with WHC, that is, the higher the WHC the smaller the hardness of TSP. In the dense matrix of TSP, fine network structure was developed during soaking in acid, however no significant change was observed when soaked in sucrose, sodium chloride or soy sauce solution.
社団法人日本家政学会の論文
1990-03-05