Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
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概要
- 論文の詳細を見る
Partially purified soybean β-conglycinin (7S), glycinin (11S) and acid precipitated proteins (APP) were acetylated to various degrees. A hybrid program was established; (i) a cyclic temperature test (20→90→20°C) under a constant shear rate and (ii) a cyclic shearing test (48.7→243.7→48.7 sec-1) under isothermal conditions. The apparent viscosity of the soy protein suspending system (12%, wt/vol) gradually increased with an increase in acetyl content. A: considerable increase in viscosity was found in the cooling period with an increase in acetyl content. Although native 1IS globulin showed nearly no increase in viscosity, the highest acetylated US globulin showed a high viscosity, as much as that of7S globulin and APP, in the cooling period and in the cyclic shearing test after heating. There was little variation among highly acetylated heated gels.
- 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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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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UMEYA Jun-ichiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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MITSUISHI Noboru
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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