Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
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概要
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The effects of alkalic salts on the apparent viscosity of acid precipitated protein (APP) of soybean-suspending systems and heated gels were investigated using a modified coaxial cylinder viscometer. 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 protein suspending systems (12%, wt/vol) gradually decreased with increasing temperature to about 70°C. The apparent viscosity increased with a rise in temperature in the range of 70 to 90°C, in ascending order of Hofmeisters series. SCN->I->Br->Cl->COOK->F->SO2-4, Li+>Na+>K+ With a fall in temperature, the apparent viscosity increased considerably in this order. The effect of anions to apparent viscosity was larger than that ofcations at all measured temperatures in the gel-forming period.
- 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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