書誌事項
- タイトル別名
-
- The functionalities of Microbial Transglutaminase for Food Application Part 1. The Effect of Transglutaminase on Texture of Tofu.
- トウフ ブッセイ ニ オヨボス トランスグルタミナーゼ ノ エイキョウ
- The Functionalities of Microbial Transglutaminase for Food Application Part 1
- 微生物起源トランスグルタミナーゼの食品機能特性(第1報)
この論文をさがす
説明
Physical properties of no-retort and retort tofu which were treated by microbial transglutaminase (MTGaSe) were investigated. The ε-(γ-Glu) Lys bond (G-L bond) in tofu increased by addition of MTGase, and physical properties of tofu changed in connection with the increase in the amount of G-L bond. Namely, a breaking test of tofu treated with MTGase showed breaking Strength of both no-retort and retort tofu increased, and then it was constant in more than 2-5u/g protein. On the other hand, on a creep test of MTGase treated tofu, elastic modulus EH of Hookean body decreased, and viscosity ηN of Newtonian body, elastic modulus EV and viscosity ηV of voigt body increased. The retardation time λ of tofu decreased by addition of MTGase. A function for retort-resistance of tofu by addition of MTGase was remarkable from these changes of creep characteristics.
収録刊行物
-
- 日本食品科学工学会誌
-
日本食品科学工学会誌 42 (4), 254-261, 1995
公益社団法人 日本食品科学工学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282681381888512
-
- NII論文ID
- 10007579774
-
- NII書誌ID
- AN10467499
-
- COI
- 1:CAS:528:DyaK2MXlt1Oit7g%3D
-
- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
-
- NDL書誌ID
- 3615783
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDLサーチ
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可