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

抄録

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.