Prevention from hardening of fibrous soybean protein.

概要

論文の詳細を見る
Fibrous protein prepared from soybean increases its hardness upon freezing ; the hardness remains after thawing for further processing as an ingredient of frozen foods. Attempts to determine an optimum condition were made to prevent the soybean fibrous protein from hardening upon freezing. Five factors such as dipping of the fibrous protein in phosphate buffer (Factor A), dipping in sodium chloride solution (Factor B), coating with sorbitol (Factor C), coating with lard (Factor D) and freezing speed (Factor E) were designed in an orthogonal array (L<SUB>16</SUB>); cutting force of the fibrous protein was determined. Factors A, B and C lowered the cutting force with statistical significance. Factor D was also effective to lower the cutting force, whereas no effect of Factor E was found when subjected to those treatments of Factors A, B, C and D.<BR>Optimum process conditions were estimated ; coating with sorbitol after dipping the fibrous protein in phosphate buffer or sodium chloride solution seemed to prevent the fibrous protein from hardening upon freezing. The cutting force under the optimum conditions was estimated to be about 55% of that under the condition without any treatment.
日本食品保蔵科学会の論文