Art

J-GLOBAL ID：201702252376908969   Reference number：17A1206700

Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk

豆乳の凍結融解分画に及ぼす予備加熱の影響

Author (3)： MORITA Kazuhiro (Toyama Prefectural Agricultural, Forestry and Fisheries Res. Center, Toyama, JPN) ,  SHIMOYAMADA Makoto (Univ. Shizuoka, Shizuoka, JPN) ,  NAKAJIMA Mitsutoshi (Univ. Tsukuba, Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 23  Issue： 5  Page： 765-770  Publication year： Sep. 2017 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy milk ,  *freeze-thaw ,  heat treatment ,  heating temperature ,  *preheating ,  temperature dependence ,  *soybean protein ,  particle size(diameter) ,  complex(substance) ,  food ingredient ,  food analysis
Semi thesaurus term： *7S globulin ,  protein-lipid complex

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Protein  (FJ09020N)

Reference (20)：

• Bligh, E. G. and Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol., 37, 911-917.
• 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.
• Hashizume, K., Kakiuchi, K., Koyama, E., and Watanabe, T. (1971). Denaturation of soybean protein by freezing Part I. Agric. Biol. Chem., 35, 449-459.
• Hashizume, K. (1979). Studies on production of new textured protein by freeze denaturation of soybean protein. Nippon Shokuhin Kogyo Gakkaishi, 26, 450-459 (in Japanese).
• Hermansson, A. M. (1986). Soy protein gelation. J. Am. Oil Chem. Soc., 63, 658-666.

Terms in the title (4)： 豆乳 ,  凍結融解 ,  分画 ,  予備加熱