血液成分の混合による充填豆腐のゲル特性改善  [in Japanese] Improvement in Gelling Properties of Packed Tofu by Mixed Blood Components  [in Japanese]

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Abstract

充填豆腐を作成する際に血液を混合すると,ゲル強度が増加し,離水率が低下した.この効果は,牛乳,脱脂乳では認められなかった.<BR>血液を分画して混合したところ,プラズマ画分よりも赤血球画分にゲル特性の改善効果が顕著に認められた.<BR>ヘモグロビン水溶液を混合してもゲル特性の改善効果はわずかで,赤血球画分を加えた場合のゲル特性改善にはタンパク質間相互作用もしくは脂質等のタンパク質以外の物質が関与することが推察された.<BR>血液タンパク質は豆腐からのドレイン中には検出されず,ゲルのネットワーク構造形成に関与していると推察された.

Packed tofu was prepared from the mixture of soymilk and whole blood or fractionated blood. Gel strength of the tofu increased by mixing whole blood and at the same time drain rate decreased. The red blood cell fraction had more remarkable effect than the plasma fraction. Little improvement in quality was observed when a hemoglobin solution was mixed. It was suggested that the improvements in gelling properties were caused by protein-protein interactions or that some materials other than proteins play an important roll in gel formation. No blood proteins were detected in the drain from the tofu, suggesting that blood proteins contribute for forming a gel network.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 428-431, 2002-06-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10008560263
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    1341027X
  • NDL Article ID
    6187462
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  J-STAGE 
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