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- W2159905977 abstract "Thermal denaturation of soy proteins is a pre-requisite for tofu-gel formation. Differential scanning calorimetry of soymilk showed that the denaturation temperature of glycinin (92 °C) is about 20 °C higher than that of β-conglycinin (71 °C). This makes it possible to denature soybean proteins selectively using two-step heating, that is, soymilk was heated at 75 °C for 5 min and then heated at 95 °C for another 5 min. The effects of selective thermal denaturation (STD) on soymilk viscosity and tofu's physical properties were investigated with three soybean samples and varied soymilk solid contents (10–12%). Comparing to one-step heating (95 °C, 5 min), STD increased soymilk viscosity by approximately 150% and tofu's apparent Young's modulus by approximately 20%, and reduced tofu's syneresis rate by approximately 10%. Change in tofu microstructure was also observed by scanning electronic microscopy. STD mechanism based on the interaction between glycinin and β-conglycinin was discussed." @default.
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- W2159905977 date "2004-01-01" @default.
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- W2159905977 title "Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties" @default.
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- W2159905977 doi "https://doi.org/10.1016/j.foodres.2004.04.004" @default.
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