Method for Measurement of Food Texture on the Basis of Mechanical Properties

测定了各种粘弹性食品和凝胶的力学性能。机械性能的测量是通过使用配备圆柱形柱塞的KES-FB 3压缩测试仪进行压缩-减压试验来完成的。测量是通过压缩样品来完成的，然后将方向反转向上移动。压缩-减压试验在不同的压缩水平下进行，即在小、中、大压缩水平和破裂时。通过这些测试，可以确定每个压缩水平下的压缩功、弹性、压缩性和力。该数据由16个变量（上述16个机械参数）和110个检验样本的值组成，并进行因子分析。在因子分析过程的最后阶段获得的因子1、2和3的因子得分以因子1、2和3为Z、X和Y轴绘制。因此，样本以三维图的形式表示。每个样本都在图中有特征地定位，以便彼此区分。在三维图上，主要通过弹性和断裂两个织构属性来区分样品的织构，第三个属性是硬度。以不同大豆品种的11S球蛋白为原料，在蛋白质浓度为18 ~ 20%的条件下制备热固凝胶。通过压缩-减压试验测量凝胶的力学参数。通过仪器数据的因子分析和每个凝胶的因子得分计算，根据凝胶的三维表示来评估凝胶的纹理特性。凝胶结构在大豆品种间存在明显差异。凝胶的物理性质、凝胶网络结构和11S球蛋白的亚基组成之间存在一定的相关性。可压缩性与可破裂性的结构属性相对应，与凝胶网络结构的规则性和孔径大小有关。A_4的酸性亚基似乎与凝胶的物理性质、可压缩性和弹性有关，决定了凝胶网络是聚集型还是直立型。本研究结果表明，11S球蛋白的亚基组成通过产生不同的凝胶物理和结构性质来影响凝胶网络的性质。这些发现可能支持从统计分析中获得的质地属性，硬度，弹性和断裂性的合理性，用于衡量食物质地的区分。少

Various type of viscoelastic foods and gels were measured for mechanical properties. The measurement of mechanical properties was performed by means of a compression-decompression test using a KES-FB 3 Compression Tester equipped with a cylindrical plunger. The measurement was done by compressing the sample, and then the direction was reversed to move upward. The compression-decompression test were carried out at different levels of compression, i.e., at small, medium, and large compression levels and at repture. From these test, compression work, resilinency, compressibility, and force at each compression level were determined. The date which was composed of the values taken for 16 variables (those 16 mechanical parameters described above) and the 110 samples examined was subjected to factor analysis. The factor scores for factor 1,2, and 3 obtained at the last stage of the factor analysis proce dure were plotted with factor 1,2, and 3 as Z,X,and Y axs. Thus, the samples were represen … More ted in tree-dimensional diagram. Each sample was characteristically located in the diagram so that the samples are distinguishable from one another. Texture of the samples was discriminated each other in terms of two texturalattributes, elasticity and fracturability, primarily, on the three-dimensional diagram, where the third attribute was hardness. Heat-set-gels were prepared from 11S globulins of various soybean cultivars at protein concentrations of 18 to 20%. The gels were measured for mechanical parameters by means of a compression-decompression test. Textural properties of the gels were evaluated in terms of three-dimensional representation of the gels through factor analysis of the instrumental date and calculation of factor scores for each gel. Differences in gel texture were clearly observed among the soybean cultivars. Physical properties of the gels, gel network structure, and subnit composition of the 11S globulin were related each other to some extent. Compressibility which corresponds to textural attribute of fracturability was related to regularity and/or pore size of network structure of the gels. The acidic subunit of A_4 seemed to be responsible for whether the gel network is aggregate or stand type, there by relating to the physical properties, compressibility and resiliency, of the gels. The results obtained here suggest that subunit composition of the 11S globulin affects the properties of gel networks and there by generating different physical and textural properties of the gels. These findings may support the propriety of textural attributes, hardness, elasticity and fracturability which are obtained from the statistical analysis for a measure of the discrimination of food texture. Less