| アイテムタイプ |
学術雑誌論文 / Journal Article(1) |
| 公開日 |
2011-01-25 |
| タイトル |
|
|
タイトル |
Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
tofu |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
soymilk |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
microstructure |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
tofu |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
coagulant |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
SEM |
| 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 |
ONODERA, Yuzuru
ONO, Tomotada
NAKASATO, Katsuhiko
TODA, Kyoko
|
| 著者(機関) |
|
|
値 |
Graduate School of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
Graduate School of Agriculture, Iwate University |
| 著者(機関) |
|
|
値 |
United Graduate School of Agricultural Sciences, Iwate University |
| 著者(機関) |
|
|
値 |
National Institute of Crop Science |
| 登録日 |
|
|
日付 |
2011-01-25 |
| 書誌情報 |
Food Science and Technology Research
巻 15,
号 3,
p. 265-274,
発行日 2009-01-01
|
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
1344-6606 |
| Abstract |
|
|
内容記述タイプ |
Other |
|
内容記述 |
The relationship between the coagulant concentration and soybean protein composition for the finer structure of tofu was investigated using its textural and microstructure data. The textural property of tofu with different ratios of 11S/7S globulin was measured at various concentrations of coagulant, and the tofu structure was observed by scanning electron microscopy. The tofu microstructure had the finest network near its change point of breaking stress (CaSO4) or breaking strain (glucono-δ-lactone). Thus, the coagulant concentration for obtaining a finer tofu network is important for tofu preparation. At concentrations below and above the optimal coagulant concentration, the tofu network consisted of large cell-like units, while at the optimal concentration it consisted of small, uniform units. The structural change point of tofu rich in 11S globulin was at lower coagulant concentrations (0.15~0.2%) and that rich in 7S was at higher coagulant concentrations (0.3~0.4%) |
| 出版者 |
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|
出版者 |
Japanese Society for Food Science and Technology |
| DOI |
|
|
関連タイプ |
isIdenticalTo |
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|
識別子タイプ |
DOI |
|
|
関連識別子 |
10.3136/fstr.15.265 |
| 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 |
fstr-v15n3p265-274.pdf (2.5 MB)
