Studies on the Functional Properties of Food-grade Soybean Products Part III

DOI
  • YASUMATSU Katsuharu
    Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd.
  • TODA Jun
    Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd.
  • WADA Takeo
    Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd.
  • MISAKI Masaru
    Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd.
  • ISHII Kiyofumi
    Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd.

Bibliographic Information

Other Title
  • Properties of Heat-coagulated Gels from Soybean Products

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Description

Gel formation is one of the most important functional properties of the food-grade soybean products. In order to clarify the properties of heat-coagulated gels, correlations between gel properties and chemical composition and correlations between gel properties and protein properties of commercial soybean products, subjective and objective texture measurements were made on the gel samples from soybean products. Heat-coagulated gels from soybean products were classified into three categories, the “hard-gel, ” “soft-gel” and “paste” products. The “hard-gel” products have crude protein contents of more than 75% and form hard-gel samples. The “soft-gel” products have crude fiber contents of below 1% and form soft and “tofu”-like gel samples and most of the “paste” products have crude fiber contents of above 1% and form gels with textural properties like mashedpotatoes or “miso.”

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Details 詳細情報について

  • CRID
    1390001206469870336
  • NII Article ID
    130003523898
  • DOI
    10.1271/bbb1961.36.537
  • COI
    1:CAS:528:DyaE38XktFygsLo%3D
  • ISSN
    18811280
    00021369
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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