RHEOLOGICAL STUDY ON THE EFFECT OF THE A5-SUBUNIT ON THE GELATION CHARACTERISTICS OF SOYBEAN PROTEINS

被引：50

作者：

NISHINARI, K ^{[1
]}

KOHYAMA, K ^{[1
]}

ZHANG, Y ^{[1
]}

KITAMURA, K ^{[1
]}

SUGIMOTO, T ^{[1
]}

SAIO, K ^{[1
]}

KAWAMURA, Y ^{[1
]}

机构：

[1] NATL AGR RES CTR,TSUKUBA 305,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1991年 / 55卷 / 02期

关键词：

D O I：

10.1080/00021369.1991.10870599

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

In order to clarify the effect of acidic subunit A5 of 11S globulin in soybean protein on gelation characteristics, the gelation process for soymilk was studied by dynamic viscoelastic measurements. It was found that tofu gels prepared from cultivars without the A5 subunit were harder and more solid-like than those prepared from cultivars with the A5 subunit.

引用

页码：351 / 355

页数：5

共 20 条

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