デンプンゲルの保形性およびテクスチャーに及ぼす油脂・タンパク質の影響

• 稲場 久二

  明星食品株式会社研究所

• 畠中 義雄

  明星食品株式会社研究所

• 影山 修

  明星食品株式会社研究所

• 松村 康生

  京都大学食糧科学研究所

• 森 友彦

  京都大学食糧科学研究所

書誌事項

タイトル別名

• Effects of oil and protein on the degree of self-supporting (property) and texture of starch gels.

抄録

The effects of oil and protein on the degree of se1f-supporting (property) and texture of starch gels were investigated. The results obtained can be summerized as follows: (1) The degree of self-supporting (property) was equal to a control (=starch alone) or reduced by addition of oil and/or protein except for a few cases. (2) On the effects to the texture, "hardness" had a tendency to increase due to addition of oil, while this term decreased by addition of protein. When a sample was prepared together with oil and protein, they exhibited an additive effect to the hardness of gels. The effects on "cohesiveness" and "adhesiveness" were changeable depending on the combination of oil and protein.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 36 (11), 884-890, 1989

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681382968192
• NII論文ID: 130003788772
• DOI: 10.3136/nskkk1962.36.11_884
• ISSN: 00290394
• 本文言語コード: ja
• 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