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《Journal of Anhui Technical Teachers College》 2003-04
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Effects of Different Condition on Gel Force and Water-holding of Tofu

SUN De-kun, WU Xiu-jun, SUN Li-jun, CAI Hua-zhen, GUO Yuan-xin, SUN Xing-fu (1. Department of Engineering and Techniology, Anhui Technical Teachers College, Fengyang 233100, China;2. Fengtai Husbanday and Veterinary Station, Fengtai 232100, China)  
The effect of heating conditions of raw soy milk, GDL concentration in soymilk and coagulating conditions on tofu gel force and water-holding capacity were investigated. Denaturation degree of protein had important effect on tofu gel network formation , the optimum heating conditions of raw soymilk were 95 - 100℃ for about 5 min to make tofu gel of high strength water-holding capacity was independent of GDL concentration in soymilk, but the tofu-gel strength could be increased largely by increasing GDL concentration properly; Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.
【Fund】: 安徽技术师范学院自然基金(2003YZ14)
【CateGory Index】: TS214
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