| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2011-01-17 |
| タイトル |
|
|
タイトル |
Seed Protein Content and Consistency of Tofu Prepared with Different Magnesium Chloride Concentrations in Six Japanese Soybean Varieties |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
soybean |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
tofu |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
protein content |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
breaking stress |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
magnesium chloride concentration |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
journal article |
| 著者 |
Toda, Kyoko
Ono, Tomotada
Kitamura, Keisuke
Hajika, Makita
Takahashi, Koji
Nakamura, Yoshiyuki
|
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 著者(機関) |
|
|
値 |
The United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 登録日 |
|
|
日付 |
2011-01-17 |
| 書誌情報 |
Breeding Science
巻 53,
号 3,
p. 217-223,
発行日 2003-01-01
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1344-7610 |
| Abstract |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The relationship between the protein content of soybean seeds and the consistency of tofu was examined for six Japanese soybean varieties, Enrei, Fukuyutaka, Sachiyutaka, Ayakogane, Hatayutaka and Tachinagaha. The seed protein content was estimated by determining the nitrogen content using the Dumas method. Tofu was prepared from a raw homogenate of water-soaked soybeans by heating and by the addition of MgCl_2 as a coagulant. The tofu consistency was evaluated by measuring the breaking stress of tofu curd using a Creep meter. The breaking stress of tofu increased when the concentrations of MgCl_2 in soymilk increased above 0.20%. The breaking stress reached a maximum value at concentrations of around 0.40%, with differences among soybean varieties and cultivation conditions of the soybeans. There was a significant positive correlation (r = 0.87) between the maximum breaking stress of tofu and the seed protein content for the six varieties. In contrast, the breaking stress of tofu prepared with 0.25% MgCl_2 did not show a significant correlation (r = 0.27) with the seed protein content for the six varieties but was significantly correlated (r = 0.52), when the data of Sachiyutaka were excluded. Fukuyutaka and Ayakogane required a lower MgCl_2 concentration for the maximum breaking stress of tofu than Sachiyutaka, Enrei, Tachinagaha and Hatayntaka, which required a MgCl_2 concentration above 0.40% for the maximum breaking stress of tofu. Especially, Sachiyutaka required the highest MgCl_2 concentration, 0.45% on the average, for the maximum breaking stress of tofu among the six varieties. Sachiyutaka-tofu showed the lowest breaking stress on the average at a concentration of 0.25% MgCl_2, which is the concentration generally used by manufacturers, in spite of its high content in seed protein. In contrast, Fukuyutaka required the lowest MgCl_2 concentration, 0.34% on the average, for the maximum breaking stress and the highest breaking stress of tofu prepared with 0.25% MgCl_2. That is one of reasons why manufacturers prefer to use Fukuyutaka for producing tofu. Concentration of a coagulant for the maximum breaking stress as well as seed protein content could become criteria for quality evaluation of soybeans for tofu processing. |
| 出版者 |
|
|
出版者 |
JAPANESE SOCIETY OF BREEDING |
| 権利 |
|
|
権利情報 |
Copyright (c) 2003 by JAPANESE SOCIETY OF BREEDING |
| DOI |
|
|
関連タイプ |
isIdenticalTo |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.1270/jsbbs.53.217 |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
bs-v53n3p217-223.pdf (244.8 kB)
