Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean

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  • 大豆粉豆腐の力学物性とネットワーク構造に及ぼす大豆粉濃度の影響
  • ダイズコ トウフ ノ リキガク ブッセイ ト ネットワーク コウゾウ ニ オヨボス ダイズコ ノウド ノ エイキョウ

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The effect of the concentration of soybean powder (11-17% (w/w)) on soybean curds prepared from powdered soybean in the presence of glucono-δ-lactone (GDL) were studied by rheological measurement (compression test and dynamic viscoelastic measurement), measurement of amount of syneresis, observation of the network structure by confocal laser scanning microscopy (CLSM) and sensory evaluation of physical properties. Results of rheological measurements of soybean curd indicated that the rupture strain, rupture stress, rupture energy, storage modulus and loss modulus increased with increasing concentration of soybean powder. In the protein concentration range of 4.4-6.9% (w/w), the storage modulus was proportional to 2.3 tH power of protein concentration. The degree of syneresis of this soybean curd decreased with increasing concentration of soybean powders. CLSM data indicate that the network structure of the curd increased concurrently with the concentration of soybean powder. The network structure of the curd was well correlated with the results obtained from rheological measurements. As sensory evaluation indicated that the soybean curd with a higher concentration of soybean powder (15% (w/w) or 17% (w/w)) was observed to be harder, less moist and fuller bodied, it was judged preferable to the soybean curd with lower concentration (11% (w/w)).

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