Increase of Viscosity of the Liquid Part of Canned Cooked Soybean and Its Prevention

Abstract

The viscosity of the liquid part of cooked soybean with sodium chloride and citric acid was investigated. (1) The viscosity of the liquid increased first with increase of the soluble protein from soybean at the initial Step of preservation period, and then by gelatinization of the protein. (2) Although dissolution of soybean protein was promoted by adding sodium chloride, the viscosity of the solution decreased with increase of the salt concentration in the range of 0.5-3.0%. (3) The viscosity of the seasoned liquid was decreased by the addition of magnesium and calcium salt, and ketp stably during the preservation period suggesting interactions between soybean protein and the salts were taken place.