| Item type |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2011-01-18 |
| タイトル |
|
|
タイトル |
The Localization of Phytate in Tofu Curd Formation and Effects of Phytate on Tofu Texture |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
breaking stress |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
hytate |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
soymilk |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
texture |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
tofu |
| 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 |
Ishiguro, Takahiro
Ono, Tomotada
Nakasato, Katsuhiro
|
| 著者(機関) |
|
|
値 |
The United Graduate School of Agricultural Sciences, Iwate University |
| 登録日 |
|
|
日付 |
2011-01-18 |
| 書誌情報 |
Journal of Food Science
巻 73,
号 2,
p. C67-C71,
発行日 2008-03-01
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0022-1147 |
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The definitive version is available at www3.interscience.wiley.com |
| Abstract |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The localization of phytate on tofu making and its effects on tofu texture were investigated. Thirty-eight percent and 3% of phytate in soymilk were bound to soluble protein and particulate protein, respectively, and the others were in free form. In the early stage of curd formation, phytate bound to particulate proteins and then a large part of phytate was taken into the tofu curd. Increase of phytate contents in soymilk resulted in the increase of coagulant requirement to make firm tofu. Optimal coagulant concentration (OCC) for making tofu was influenced by phytate contents. The increase of phytate in tofu caused decrease of hardness at OCC and resulted in the increase of brittleness and viscosity of tofu. We concluded that the phytate content is one important factor that contributes to tofu texture. |
| 出版者 |
|
|
出版者 |
Institute of Food Technologists |
| DOI |
|
|
関連タイプ |
isVersionOf |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.1111/j.1750-3841.2007.00620.x |
| 著者版フラグ |
|
|
出版タイプ |
AM |
|
出版タイプResource |
http://purl.org/coar/version/c_ab4af688f83e57aa |
jfs-v73n2pc67-c71.pdf (134.9 kB)
