Studies of a searching examination for gluten replace protein. Part VIII. Examination of bread baking properties of modified soy 7S globulin.:Part VIII Examination of Bread Baking Properties of Modified Soy 7S Globulin
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In the previous paper, it was elucidated that several conditionings such as frozen storage of mixed dough and adding a small amount of egg lecithin had improved the bread baking properties of soy 11S globulin, however, the same conditionings had effected oppositely in soy 7S globulin. Therefore, the enlargement of molecular size of 7S globulin through reacting with epichlorohydrin was tried and the product, modified 7S globulin, showed the excellent bread baking properties when added a small amount of egg lecithin. These properties of modified 7S globulin resembled significantly to soy 11S globulin. Therefore, the changes of bread baking properties of modified 7S globulin as affected by combining with soy 11S globulin were examined. The combination of original 7S and 11S globulins gave the inferior breads, respectively. Oppositely, the combination of modified 7S and 11S globulins gave the excellent breads by adding of 0. 1% egg lecithin. These differences between original and modified 7S globulin were tried to clarify through determining the differences of Formol titration value in their trypsin proteolysates as described previously. However, the clear results to show such differences in both globulins were not obtained.
- 日本食品保蔵科学会の論文
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- Studies of a searching examination for gluten replace protein. Part VII. Improvement of bread baking properties in soy 7S globulin.:Part VII Improvement of Bread Baking Properties in Soy 7S Globulin
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- Studies of a searching examination for gluten replace protein. Part VIII. Examination of bread baking properties of modified soy 7S globulin.:Part VIII Examination of Bread Baking Properties of Modified Soy 7S Globulin
- Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin.:Part VI Changes of Trypsin Proteolysis Relating with Varying of Bread Baking Proper
- :Part IV Changes of Bread Baking Properties in Soy 7S and 11S Globlins affected by Gelatinisation and Frozen Processes
- :Part I. Studies on the Dough Producible Proteins and the Changes of Acid and Ethanol Soluble Proteins in Chilled and Frozen Wheat Doughs
- Studies of a searching examination for gluten replace protein. Part V. Improvement of bread baking properties in soy 11S globlin.:Part V Improvement of Bread Baking Properties in Soy 11S Globlin
- :Part III Changes of Bread Baking Properties in Four Kinds of Protein affected by Frozen and Gelatinised Processes