M. Igarashi
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View article: Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions
Relationship between breaking load and protein composition of acidic heat-induced gels prepared from the acidic precipitate of soy flour aqueous dispersions Open
As one of the constituent materials of plant-based meat, a heat-induced gel was prepared from the aqueous paste (protein-to-water ratio: 0.30-0.35) of an acidic precipitate from soy flour called AP-SF. Among the broader pH range of 4.5-7.5…
View article: Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour
Relationship between soybean protein composition and breaking load of heat-induced gel prepared from acid-precipitated soybean flour Open
To understand the effective soy protein composition for realizing appropriate meat substitute, we evaluated the contribution of four protein fractions separated from soybeans, two types of globulins and two types of lipophilic proteins, to…