Rheological Studies on Gelation Process of Dispersion of Powdered Soybean in the Presence of Glucono-.DELTA.-Lactone

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  • Yoshimura Miki
    School of Humanities for Environmental Policy and Technology, Himeji Institute of Technology
  • Shibata Fumie
    Former Himeji Institute of Technology
  • Eto Masayoshi
    School of Humanities for Environmental Policy and Technology, Himeji Institute of Technology
  • Nishinari Katsuyoshi
    Graduate School of Human Life Science, Osaka City University

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Other Title
  • 大豆粉水分散液のグルコノ‐δ‐ラクトンによるゲル化過程のレオロジー的研究
  • ダイズコ スイブンサンエキ ノ グルコノ デルタ ラクトン ニ ヨル ゲルカ カテイ ノ レオロジーテキ ケンキュウ

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Abstract

Gelation kinetics of powdered soybean dispersion in the presence of glucono-δ-lactone (GDL) was studied by dynamic viscoelastic measurements and differential scanning calorimetry (DSC). The gelation time became shorter and the rate constant of gelation increased with increasing concentration of soybean powder (11-17%) and GDL (0.2-0.5%) or heating temperature (40-90°C). Both storage and loss moduli increased with increasing concentration of soybean powder and GDL. The storage modulus as a function of heating temperature showed a maximum at 70°C for heated dispersion of powdered soybean. A non-heated dispersion of powdered soybean showed two endothermic peaks, while a heated dispersion of powdered soybean did not show any endothermic and exothermic peak in the temperature range studied by heating DSC (20-140°C). The peak temperature for a non-heated dispersion of powdered soybean shifted to higher temperatures with increasing GDL concentration. From the rheological properties it is suggested that a heated dispersion of powdered soybean formed a stronger gel with increasing concentration of soybean powder and GDL.

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