PROTEIN-CALCIUM-PHYTIC ACID RELATIONSHIPS IN SOYBEAN .3. EFFECT OF PHYTIC ACID ON COAGULATIVE IN TOFU-MAKING

被引：45

作者：

SAIO, K

KOYAMA, E

YAMAZAKI, S

WATANABE, T

机构：

[1] Food Research Institute, Ministry of Agriculture and Forestry

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1969年 / 33卷 / 01期

关键词：

D O I：

10.1080/00021369.1969.10859277

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This paper constitutes the third in a research series undertaken to clarify the interactive relation among soybean meal protein, calcium and phytic acid, dealing with the practical subject closely related to tofu-making. The results may conclude that phytic acid, naturally present in soybean seeds or added to soybean milk, gave significant effect on physical properties of prepared tofu-gel. The higher content of phytic acid in soybean milk resulted in the slower coagulative reaction between soybean protein and calcium, which is favorable for tofu gel formation. © 1961 Taylor & Francis Group, LLC.

引用

页码：36 / &

共 9 条

[1] STUDIES ON THE COLD-INSOLUBLE FRACTION OF THE WATER-EXTRACTABLE SOYBEAN PROTEINS .1. POLYMERIZATION OF THE 11-S COMPONENT THROUGH REACTIONS OF SULFHYDRYL GROUPS TO FORM DISULFIDE BONDS [J].