Studies on the Cooking Properties of Textured Soy Protein.

大豆组织蛋白烹饪特性的研究。

• 批准号: 63580050
• 负责人: SHIMADA Atsuko
• 金额: $ 1.47万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1988
• 资助国家: 日本
• 起止时间: 1988 至 1989
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63580050/
• 关键词: 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

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.

将来自大豆蛋白分离物的粒状TSP挤出物浸泡在蔗糖、氯化钠、酱料（盐浓度）、乙酸或tactic酸的0.1 - 1.0摩尔水溶液中，并在20 ℃下保持平衡，然后离心（2，000 x g，2 min）。以水浸泡为对照，持水量（WHC）表示单位重量重钙中所含调味液的重量，各调味液的持水量不同。酸组提高了保水性，蔗糖、氯化钠和酱料的影响不显著。对于酸性基团，除pH值外，阴离子种类也会影响持水性，硬度（质构仪）与持水性有关，持水性越高，硬度越小。在TSP的致密基质中，在酸中浸泡时形成了精细的网络结构，而在蔗糖、氯化钠和酱料溶液中浸泡时没有观察到明显的变化。

项目成果

島田,淳子,小竹佐知子,松本美鈴,畑江敬子: "粒状組織化大豆タンパク質の調味操作による物性変化" 日本家政学会誌. 41. (1990)

Shimada、Junko、Sachiko Kotake、Misuzu Matsumoto、Keiko Hatae：“通过调味操作改变颗粒结构大豆蛋白的物理性质”，日本家政学会杂志 41。（1990 年）。

Atsuko Shimada, Sachiko Odake, Misuzu Matsumoto, Keiko Hatae: "Changes in Physical Properties of Grained TSP during Seasoning." J. Home Econ. Japan. 41. 197 (1990)

Atsuko Shimada、Sachiko Odake、Misuzu Matsumoto、Keiko Hatae：“调味过程中粒状 TSP 物理性质的变化”。

島田淳子、小竹佐和子、松本美鈴、畑江敬子: "粒状組織科と大豆タンパク質の調味操作による物性変化" 日本家政学会誌. 41. 197-203 (1990)

Junko Shimada、Sawako Kotake、Misuzu Matsumoto、Keiko Hatae：“通过调味操作改变大豆蛋白的颗粒质地和物理特性”日本家政学会杂志 41. 197-203 (1990)。