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Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride
Author(s) -
Guo S.T.,
Tsukamoto C.,
Takahasi K.,
Yagasaki K.,
Nan Q.X.,
Ono T.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09568.x
Subject(s) - chemistry , soy protein , food science , calcium , composition (language) , fraction (chemistry) , chromatography , organic chemistry , philosophy , linguistics
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 CaCl 2 so that a particulate fraction of the protein is aggregated. The incorporation occurred by less addition of CaCl 2 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 CaCl 2 concentration when the particulate glycinin content was high. The mechanism of the lipid incorporation into soybean curd is discussed from these results.