Studies on the Changes of the Properties of Soybean Proten by Freezing

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  • 大豆蛋白質の低温処理による性状変化
  • ダイズ タンパクシツ ノ トウケツ ニ ヨル フヨウカ オ リヨウ シタ シン タンパク ソザイ ノ セイゾウホウ
  • Part IV. Production of new textured protein by freezing
  • (第4報)大豆蛋白質の凍結による不溶化を利用した新蛋白素材の製造法

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Abstract

When soybean protein solution is frozen and stored, protein becomes insoluble after thawing. The insolubilization of protein is promoted by the presence of free SH groups in protein, heat denaturation and addition of small amount of urea before freezing.<BR>The insolubilized protein by freezing is translucent porous mass like sponge. The experiment of this material for mixing in sausage up to 40% in the product revealed that it prevents separation of free water and brought no appreciable difference in texture compared with ordinary sausage.

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