大豆タンパク質の高圧処理による加工特性

概要

論文の詳細を見る
Four kinds of soy proteins (defatted soy flour, concentrated soy protein, extracted soy protein and isolated soy protein) were pressurized up to 6000 bar, and the physical properties of the pressure-induced gels were measured by a texturometer and compared with those of heat-induced gels. The defatted soy flour and concentrated soy protein formed brittle gels at 6000 bar, and the extracted soy protein and isolated soy protein formed tender gels at 3000 bar or higher. Protein fineness, fiber content and nitrogen soluble index affected the physical properties of the pressure-induced gels. Compared with heat-induced gels, pressureinduced gels were soft and tpnrlpr anrl fhpsp nrnnprties werp useful for inducing textures in foods.
社団法人日本農芸化学会の論文