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Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride
Ist Teil von
Journal of food science, 2002-11, Vol.67 (9), p.3215-3219
Ort / Verlag
Oxford, UK: Blackwell Publishing Ltd
Erscheinungsjahr
2002
Link zum Volltext
Quelle
Wiley Online Library
Beschreibungen/Notizen
The effect of protein composition on the lipid incorporation into protein coagulum (tofu curd) was investigated using soymilk prepared from mixtures of glycinin‐rich and β‐conglycinin‐rich soybeans. The lipid incorporation takes place with the addition of CaCl2 so that a particulate fraction of the protein is aggregated. The incorporation occurred by less addition of CaCl2 with increasing glycinin in soymilk. The protein particle content and the glycinin content of the particles increased along with increasing glycinin. The lipid incorporation took place at lower CaCl2 concentration when the particulate glycinin content was high. The mechanism of the lipid incorporation into soybean curd is discussed from these results.