Application of an enzymatically modified gelatin to preparation of tofu.

概要

論文の詳細を見る
Enzymatically modified gelatin (EMG) has been prepared by covalently introducing the hydrophobic L-leucine n-dodecyl ester to a hydrophilic protein by the use of papain. The product was evaluated as a tofu improver. EMG was added to an aqueous suspension of homogenized swollen soybean. The suspension was boiled and then filtered to obtain soybean milk. EMG as well as a sucrose ester of fatty acid (SE) increased a solid content of the soybean milk. While gelatin hydrolysate (GH) prepared under the same condition except attachment of leucine n-dodecyl ester did not show any effect. At coagulation of soybean milk, the use of EMG was effective in reducing the amount of adhesion to a mold. Tofu prepared with EMG at 1 % (w/v) was large both in weight and volume, and soft, like as that prepared with SE. The appearance of tofu prepared with EMG was not significantly different from that of tofu prepared without any improver and the former was smoother in the texture than the latter. When EMG was added to 11 and 7 S protein rich fractions, storage moduli (G′) and loss moduli (G″) of the former were not affected, while those of the latter decreased remarkably. Thus, the effect of EMG on tofu quality was estimated to be mainly due to an interaction between EMG and 7 S protein.
一般社団法人日本家政学会の論文