PHYSICAL-PROPERTIES OF SOY BEAN AND BROAD BEAN 11S GLOBULIN GELS FORMED BY TRANSGLUTAMINASE REACTION

被引：45

作者：

CHANYONGVORAKUL, Y ^{[1
]}

MATSUMURA, Y ^{[1
]}

NONAKA, M ^{[1
]}

MOTOKI, M ^{[1
]}

MORI, T ^{[1
]}

机构：

[1] AJINOMOTO CO INC,FOOD RES & DEV LABS,KAWASAKI,KANAGAWA,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 03期

关键词：

BEANS; GLOBULIN GELS; TRANSGLUTAMINASE; THERMAL GELLING;

D O I：

10.1111/j.1365-2621.1995.tb09808.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Physical properties of transglutaminase-induced glycinin and legumin gels were compared with thermally induced gels. Results of deformation tests showed that transglutaminase-induced gels were more rigid and elastic than thermally induced gels. From creep compliance tests, all elastic moduli and viscosities except Newtonian viscosity were higher for transglutaminase-induced gels. Electron micrographs revealed that network structures of transglutaminase-induced gels were composed of larger unit particles forming more developed strands and clusters. More rigid and elastic gels were formed from glycinin as compared to legumin by both gelling methods.

引用

页码：483 / &

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