Rheological behavior of soybean protein-lipid-water gel, from a small distortion to rupture.

• MIURA Makoto

  Department of Food Chemistry, Faculty of Agriculture, Tohoku University

• YAMAUCHI Fumio

  Department of Food Chemistry, Faculty of Agriculture, Tohoku University

抄録

The effects of lipids on rheological characteristics and appearance of heat-induced soybean protein gels were investigated, and these properties were related to a protein-lipid interaction. The hardness of soybean oil-supplemented gels increased as the level of lipid addition increased. On the other hand, the same parameter of lecithin-supplemented gels increased with low deformation (<20%), but decreased with greater deformation (>60%) in the region above the yield point. Uniaxial compression test results revealed that inclusion of lipid materials enhanced the heat-induced gelation of a soybean protein. The lipid free gels had a dense packing structure with small globules as judged from scanning electron microscopic images. Soybean oil-supplemented samples had a sponge-like ultrastructure, whereas lecithin-supplemented gels exhibited a network structure. These results suggested that the crosslinks were joined by both short stiff chains and longer flexible chains in neutral lipid-supplemented gels, whereas crosslinks joined by both short stiff chains and longer limper chains existed in polar lipid-supplemented samples.

収録刊行物

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 48 (10), 2449-2455, 1984

  公益社団法人 日本農芸化学会

キーワード

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

詳細情報

• CRID: 1390282681444740864
• NII論文ID: 130000027188
• DOI: 10.1271/bbb1961.48.2449
• COI: 1:CAS:528:DyaL2cXmt1yltrw%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可