Art

J-GLOBAL ID：200902227930193069   Reference number：08A0138791

Effect of Heat Treatment on Dispersion Stability of Soymilk and Heat Denaturation of Soymilk Protein

豆乳の分散安定性及び豆乳蛋白質の熱変性に及ぼす熱処理の影響

Author (5)： SHIMOYAMADA Makoto (Miyagi Univ., Miyagi, JPN) ,  TSUSHIMA Natsumi (Gifu Univ., Gifu, JPN) ,  TSUZUKI Kimiko (Marusan ai Co., Ltd., Aichi, JPN) ,  ASAO Hiroaki (Marusan ai Co., Ltd., Aichi, JPN) ,  YAMAUCHI Ryo (Gifu Univ., Gifu, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 14  Issue： 1  Page： 32-38  Publication year： Jan. 2008 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy milk ,...
Semi thesaurus term： Protein Denaturation

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JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food hygiene in general  (FJ01051H)

Reference (21)：

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• Guo, S.-T., Ono, T. and Mikami, M. (1997). Interaction between protein and lipid in soybean milk at elevated temperature. J. Agric. Food Chem., 45, 4601-4605.
• Hayakawa, S. and Nakai, S. (1985). Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins. J. Food Sci., 50, 486-491.
• Hermansson, A.-M. (1978). Physico-chemical aspects of soy proteins structure formation. J. Texture Stud., 9, 33-58.
• Kamata, Y., Yamaki, M. and Onodera, M. (2004). Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction, Food Sci. Technol. Res., 10, 424-427.

Terms in the title (5)： 豆乳 ,  分散安定性 ,  蛋白質 ,  熱変性 ,  熱処理