Influence of Phytase Treatment on the Gelation Property of Soymilk
スポンサーリンク
概要
- 論文の詳細を見る
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated soymilk was higher than that from the untreated soymilk when glucono-δ-lactone (GDL) was used as a coagulant. As the phytate content of the soy protein isolate was decreased, so the breaking stress of the GDL-gel was increased as in the case of soymilk. This result indicates that the phytate in soy protein affects its coagulative reaction and hardness of the GDL-gel. An increase in viscosity and change in the zeta potential of soymilk resulted from the decomposition of phytate.
- 社団法人 日本食品科学工学会の論文
- 2004-11-01
著者
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Saito T
Univ. Tokyo Jpn
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Shimosato Takeshi
Graduate School Of Agricultural Science Tohoku University
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Takamatsu Kiyoharu
Novelty Materials Research Institute Hannan R&d Center Fuji Oil Co.ltd.
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SAITO Tsutomu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co.Ltd.
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TSUMURA Kazunobu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co.Ltd.
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KUGIMIYA Wataru
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co.Ltd.
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Saito Tadao
Food Science And Technology Institute Morinaga Milk Industry Co. Ltd.
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Kugimiya W
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Kugimiya Wataru
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Tsumura Kazunobu
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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齋藤 忠夫
Fiber-nanotech Young Researcher Empowerment Center Shinshu University
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SAITO Tsutomu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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