Changes in Soy Protein during Heating Analyzed by Pressure Rheometry.

スポンサーリンク

概要

• 論文の詳細を見る

• Changes in the viscoelastic storage modulus (<I>G'</I>) of a soybean flour dough (42% moisture content) during heating at constant temperature in the range of 60 to 190°C were followed by pressure rheometry (3.44 MPa). <I>G'</I> varied due to three simultaneous phenomena: initial softening, structuring and breakdown. The ratio <I>G'</I><SUB>f</SUB>/<I>G'</I><SUB>0</SUB> measured at the end and beginning of the heating period started to increase at 110°C, reached a maximum at 150°C and decreased at higher temperatures. This result has been related to texture development and breakdown due to temperature in a thermoplastic extruder. A kinetic model was proposed to simulate the effect of the three underlying phenomena.

• 社団法人 日本食品科学工学会の論文

著者

• Aguilera Jose

  Departament De Bioquimica I De Biologia Molecular And Institut De Neurociencies Universitat Autonoma

• AGUILERA Jose

  Department of Chemical Engineering and Bioprocesses, Universidad Católica de Chile

• LITTLE Cedric

  Department of Chemical Engineering and Bioprocesses, Universidad Católica de Chile

• MORALES Alfredo

  Department of Food Science, Rutgers University

• KOKINI Josef

  Department of Food Science, Rutgers University

関連論文

• Ultrastructure of the vegetative gametophytic cells of Porphyra leucosticta (Rhodophyta) grown in red, blue and green light
• Mechanical Strength of the Interfibrillar Matrix in Horse Mackerel (Trachurus murphyi) Tissue
• The carboxyl-terminal domain of the heavy chain of tetanus toxin prevents dopaminergic degeneration and improves motor behavior in rats with striatal MPP^+-lesions
• Changes in Soy Protein during Heating Analyzed by Pressure Rheometry.

スポンサーリンク