Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture
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概要
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The effects of lipids on rheological characteristics and appearance of heat-induced soybean protein gels were investigated, and these properties were related to a protein-lipid interaction. The hardness of soybean oil-supplemented gels increased as the level of lipid addition increased. On the other hand, the same parameter of lecithin-supplemented gels increased with low deformation (<20%), but decreased with greater deformation (>60%) in the region above the yield point. Uniaxial compression test results revealed that inclusion of lipid materials enhanced the heat-induced gelation of a soybean protein. The lipid free gels had a dense packing structure with small globules as judged from scanning electron microscopic images. Soybean oil-supplemented samples had a sponge-like ultrastructure, whereas lecithin-supplemented gels exhibited a network structure. These results suggested that the crosslinks were joined by both short stiff chains and longer flexible chains in neutral lipid-supplemented gels, whereas crosslinks joined by both short stiff chains and longer limper chains existed in polar lipid-supplemented samples.
- 社団法人 日本農芸化学会の論文
著者
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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MIURA Makoto
Department of Agro-bioscience, Iwate University
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