Effects of Coagulation Condition on Consolidation of Soybean Protein Coagulate (Food & Nutrition)
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概要
- 論文の詳細を見る
The modified coefficient of consolidation, C_e, of soybean protein coagulated was not significantly affected by the applied expression pressure but was greatly affected by the coagulation condition. The value of C_e was high when soybean protein was coagulated at a high temperature, with the calcium concentration to give about half of maximum amount of bound calcium, and with moderate stirring. The value of C_e was analyzed in terms of the average specific resistance to liquid permeation, and the coefficient of volume change, of the soybean protein coagulate.
- 社団法人日本農芸化学会の論文
- 1988-09-23
著者
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YANO Toshimasa
Department of Bioengineering, Yokohama National University
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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TORIKATA Yasuo
Department of Agricultural Chemistry, The University of Tokyo
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Torikata Yasuo
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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