Studies on the Cooking Properties of Textured Soy Protein.
| Project/Area Number |
63580050
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Ochanomizu University |
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Principal Investigator |
SHIMADA Atsuko Ochanomizu University Department of Food and Nutrition Professor, 家政学部, 教授 (60017233)
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| Co-Investigator(Kenkyū-buntansha) |
MATSUMOTO Misuzu Ochanomizu University Department of Food and Nutrition, 非常勤講師
HATAE Keiko Ochanomizu University Department of Food and Nutrition Assistant Professor, 家政学部, 助教授 (50156337)
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| Project Period (FY) |
1988 – 1989
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| Project Status |
Completed (Fiscal Year 1989)
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| Budget Amount *help |
¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1989: ¥300,000 (Direct Cost: ¥300,000)
Fiscal Year 1988: ¥2,000,000 (Direct Cost: ¥2,000,000)
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| Keywords | Textured soy protein / Seasonings / Water holding capacity / Dense matrix / Physical property / テクスチュロメトリ- / 組織化大豆タンパク質 / TSPの物性変化 / TSPの保水性 |
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| Research Abstract |
Grained TSP extrudate from soy protein isolate was soaked into 0.1 - 1.0 moler aqueous solutions of sucrose, sodium chloride, soy sauce ( salt concentration), acetic acid or tactic acid, and kept equilibrium at 20ﾟC, then centrifuged (2,000 x g, 2 min). Soaking in water was made as control.
Water holding capacity (WHC) represented as the weight of the seasoning solution held in the unit weight of TSP, differed from each seasoning solution. Acid group raised WHC, while sucrose, sodium chloride and soy sauce didn't show significant effect. As for acid group, not only pH but also the kind of anion affects WHC.
Hardness (by texturometer) was associated with WHC, that is, the higher the WHC the smaller the hardness of TSP. In the dense matrix of TSP, fine network structure was developed during soaking in acid, however no significant change was observed when observed when soaked in sucrose, sodium chloride or soy sauce solution.
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Report
(3 results)
Research Products
(3 results)
