Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride
Incorporation of soy milk lipid into protein coagulum by addition of calcium chloride
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DOI：
10.1021/jf9805247
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发表时间：
1999-03-01
影响因子：
6.1
通讯作者：
Mikami, M
中科院分区：
文献类型：
--
作者：
Guo, ST;Ono, T;Mikami, M
豆腐（豆腐）中的脂质具有稳定性，即使在烹饪时也不会释放。豆浆中的脂质通过添加钙盐使蛋白质在加工过程中凝结而被掺入豆腐中。在这项研究中，从与蛋白质的结合来检查脂质掺入凝块中。豆浆中的脂质通过离心以漂浮部分的形式获得。在形成蛋白质costgulum之前，通过加入氯化钙降低漂浮分数。当一半的蛋白质凝固时，所有的漂浮部分变得不可分离。然后，通过离心将豆奶中的蛋白质分离成颗粒和可溶性部分。加入氯化钙后漂浮率的降低与颗粒蛋白的凝固平行。漂浮部分与可溶性蛋白的结合发生在可溶性蛋白形成新颗粒之后。这些结果表明，脂质掺入发生的脂质和蛋白质颗粒的共轭。
Lipid holding in tofu (soybean curd) has such stability that it is not released even when it is cooked. The lipid in soy milk is incorporated into the tofu with coagulation of proteins on processing by the addition of a calcium salt. In this study, the incorporation of lipid into the coagulum was examined from the association with protein. The lipid in soy milk was obtained as the floating fraction by centrifugation. The floating fraction decreased by the addition of calcium chloride prior to forming a protein costgulum. When half of the protein coagulated, all of the floating fraction became inseparable. The protein in soy milk, then, was separated into particulate and soluble fractions by centrifugation. The decrease of the floating fraction with added calcium chloride was parallel to the coagulation of the particulate protein. The association of the floating fraction and the soluble protein occurred after the new particles formed from the soluble proteins. These results indicated that the lipid incorporation took place by the conjugation of the lipid and protein particles.