Rheological Study on the Effect of the A5 Subunit on the Gelation Characteristics of Soybean Proteins

Katsuyoshi NISHINARI; Kaoru KOHYAMA; Ying ZHANG; Keisuke KITAMURA; Toshio SUGIMOTO; Kyoko SAIO; Yykio KAWAMURA

doi:10.1271/bbb1961.55.351

Agricultural and Biological Chemistry

Online ISSN : 1881-1280
Print ISSN : 0002-1369
ISSN-L : 0002-1369

Rheological Study on the Effect of the A₅ Subunit on the Gelation Characteristics of Soybean Proteins

Katsuyoshi NISHINARI, Kaoru KOHYAMA, Ying ZHANG, Keisuke KITAMURA, Toshio SUGIMOTO, Kyoko SAIO, Yykio KAWAMURA

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JOURNAL FREE ACCESS

1991 Volume 55 Issue 2 Pages 351-355

DOI https://doi.org/10.1271/bbb1961.55.351

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Abstract

In order to clarify the effect of acidic sub unit A₅ of 11S globulin in soybean protein on gelation characteristics, the gelation process for soymilk was studied by dynamic viscoelastic measurements. It was found that tofu gels prepared from cultivars without the A₅ subunit were harder and more solid-like than those prepared from cultivars with the A₅ subunit.

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