Aggregation Behavior of a Soymilk Colloidal Dispersion System
-
- Fujii Tomoyuki
- Graduate School of Agricultural Science, Tohoku University
Bibliographic Information
- Other Title
-
- 豆乳コロイド分散系の凝集挙動
- トウニュウ コロイド ブンサンケイ ノ ギョウシュウ キョドウ
Search this article
Abstract
<p>In this paper, the effects of oil bodies, coagulant, pH and enzyme treatment on the aggregation behavior of soymilk were reviewed from the viewpoint of a colloidal dispersion system. The applicability of Einstein's and Krieger-Dougherty's theories of viscosity was examined using soymilk samples. The oil bodies in the soymilk behaved as suspended substances, and it was possible to predict the relative viscosity from the volume fraction of the oil bodies. The coagulation of soymilk with magnesium chloride was also investigated, and the validity of the novel viscous model with the effect of cross-linkage was discussed. The viscosity during coagulation could be predicted by the model, based on particle size as a property of the dispersion system. From the results of the effect of pH on the stability of soymilk using the centrifugal method, the state of soymilk components changed in three steps as a function of decreasing pH. The aggregation of high-fat soymilk digested by papain required heat pretreatment. It was suggested that oleosin, which stabilized the oil body emulsion, was digested by papain and the aggregation was promoted by heat pretreatment.</p>
Journal
-
- Nippon Shokuhin Kagaku Kogaku Kaishi
-
Nippon Shokuhin Kagaku Kogaku Kaishi 64 (4), 226-232, 2017
Japanese Society for Food Science and Technology
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390282681384321664
-
- NII Article ID
- 130005628141
-
- NII Book ID
- AN10467499
-
- ISSN
- 18816681
- 1341027X
-
- NDL BIB ID
- 028107713
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed