Improvement in Gelling Properties of Packed Tofu by Mixed Blood Components.
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- Saito Masayoshi
- Japan International Research Center for Agricultural Sciences
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- Tatsumi Eizo
- Japan International Research Center for Agricultural Sciences
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- Chen Fu-sheng
- China Agricultural University (East Campus)
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- Wang Li-jun
- China Agricultural University (East Campus)
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- Li Zai-gui
- China Agricultural University (East Campus)
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- Li Li-te
- China Agricultural University (East Campus)
Bibliographic Information
- Other Title
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- 血液成分の混合による充填豆腐のゲル特性改善
- ケツエキ セイブン ノ コンゴウ ニ ヨル ジュウテン トウフ ノ ゲル トクセイ カイゼン
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Abstract
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
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 49 (6), 428-431, 2002
Japanese Society for Food Science and Technology
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Keywords
Details
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- CRID
- 1390001206409595648
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- NII Article ID
- 10008560263
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 6187462
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed