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《Chinese Cereals and Oils Association》 2002-01
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Effects of Heat Denaturation of Soybean Protein On Tofu-gel

Li Lite 1 Wang Lijun 1 Li Zaigui Eizo Tatsumi 2 (College of Food,China Agricultural University 1,Beijing 100083) (Japan International Research Center for Agricultural Sciences 2)  
The author examined the tofu-gel strength and water-loss rate under different soymilk heating conditions during its manufacture.Heating soymilk at 95℃ for 10min resulted in the highest tofu-gel strength and the lowest water-loss rate.The increase in tofu strength and decrease in water-loss rate was related to the increase of SH groups in soymilk and the increase of surface hydrophobicity.In this paper,theoretical basis and useful parameters are provided for tofu industrialized manufacture.
【Fund】: 中日国际合作项目
【CateGory Index】: TS214.2
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