Art

J-GLOBAL ID：200902278753530657   Reference number：09A0637800

Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

豆腐の均質性と微細構造は,豆乳の11S/7Sグロブリン比率と凝固剤濃度に依存する

Author (4)： ONODERA Yuzuru (Iwate Univ., Morioka, JPN) ,  ONO Tomotada (Iwate Univ., Morioka, JPN) ,  NAKASATO Katsuhiko (Iwate Univ., Morioka, JPN) ,  TODA Kyoko (National Inst. Crop Sci., Tsukuba, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 3  Page： 265-274  Publication year： May. 2009 
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： *tofu ,  homogeneity ,  micro structure ,  soy milk ,  *globulin ,  soybean protein ,  *additive ,  concentration dependence ,  calcium sulfate ,  lactone ,  aldonic acid ,  polyol
Semi thesaurus term： *11S globulin ,  *7S globulin ,  coagulant ,  homogeneity

JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： Gluconodeltalactone

Reference (32)：

• Cai, T., Chang, K.C. (1999). Processing effect on soybean storage proteins and their relationship with tofu quality. J. Agric. Food Chem., 47, 720-727.
• Cai, R., Mccyrdy, A., Baik, B.-K. (2002). Textural property of 6 legume curds in relation to their protein constituents. J. Food Sci., 67, 1725-1730.
• Guo, S.T., Ono, T., Mikami, M. (1999). Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride. J. Agric. Food Chem., 47, 901-905.
• Guo, S.T., Tsukamoto, C., Takahasi, K., Yagasaki, K., Nan, Q.X., Ono, T. (2002). Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride. J. Food Sci., 67, 3215-3219.
• Guo, S.T., Ono, T. (2005). The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate. J. Food Sci., 70, C258-262.

Terms in the title (7)： 豆腐 ,  均質性 ,  微細構造 ,  豆乳 ,  7Sグロブリン ,  比率 ,  凝固剤