タケナカ　ヤスユキ   TAKENAKA Yasuyuki
  竹中　康之
   所属   人間科学部 食物栄養学科
   職種   教授
言語種別 英語
発行・発表の年月 2014/01
形態種別 研究論文（学術雑誌）
査読 査読あり
標題 Initiation of protein association in tofu formation by metal ions.
執筆形態 共著
掲載誌名 Biosci. Biotechnol. Biochem.
出版社・発行元 Taylor & Francis Ltd.
巻・号・頁 78(1),pp.86-91
著者・共著者 Yasuhiro Arii and Yasuyuki Takenaka
概要 Magnesium and calcium ions are important factors in making tofu. However, the molecular role of these ions remains unclear in tofu formation. We have previously shown that magnesium chloride concentration-dependent produced silken tofu-like (SP) and regular tofu-like (RP) precipitates, but was an inconsequential factor for the retention of tofu. We investigated in this present study, the effect of various metal chlorides on the metal chloride concentration-dependent changes in tofu formation. These changes occurred in a similar manner to that of the magnesium ion, in which SP formation was followed by RP formation. It is interesting that the midpoint concentration for the formation of SP and RP represented a good correlation with the stability constant of EDTA. This correlation demonstrated the possibility that metal ions would interact with the carboxyl groups of soy proteins. We consider from these results that metal ions were the initiators of protein association in tofu formation.
DOI 10.1080/09168451.2014.877341