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 ,  *11S globulin ,  coagulant ,  *beta-conglycinin ,  carbohydrate
Semi thesaurus term： *7S globulin ,  homogeneity

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

Substance index (1)： Gluconodeltalactone

Reference (32)：

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• 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.
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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