Studies on the Cooking Properties of Textured Soy Protein.

将大豆分离蛋白中的颗粒状TSP浸泡在蔗糖、氯化钠、酱油(盐浓度)、冰醋酸或战术酸的0.1-1.0Moler水溶液中，在20ﾟC下保持平衡，然后离心(2000xg，2min)。以水浸泡为对照，调味液的持水量(WHC)代表调味液在TSP中的重量，不同调味液的持水量不同。酸组的保水性提高，而蔗糖、氯化钠和酱油的影响不显著。至于酸基，不仅是pH，还与阴离子的种类有关。硬度(用文献仪)与WHC有关，即WHC越高，TSP的硬度越小。在TSP致密的基质中，在酸浸泡过程中形成了细小的网络结构，而在蔗糖、氯化钠和酱油溶液中浸泡时观察不到明显的变化。

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.