Studies on the Cooking Properties of Textured Soy Protein.

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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.