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 2013/05
形態種別 研究論文（学術雑誌）
査読 査読あり
標題 Magnesium Chloride Concentration-Dependent Formation of Tofu-Like Precipitates with Different Physicochemical Properties.
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 77(5),pp.928-933
著者・共著者 Yasuhiro Arii and Yasuyuki Takenaka
概要 A wet precipitate is generated in the process of making tofu by adding a coagulant to the basic soymilk ingredient. We investigated the magnesium chloride concentration-dependent change in the precipitate weight. The wet precipitate weight dramatically increased following a short plateau phase at a low concentration of magnesium chloride. It is interesting that this weight slightly decreased following a long plateau phase at a high concentration. These low and high concentrations respectively induced precipitates with a smooth surface and rough surface. The precipitate with a smooth surface had a higher water content than that with a rough surface. These precipitates also had obviously different solubility in various chemical reagents. The different properties indicate that these precipitates were formed by different intermolecular interactions. These results can be utilized to more clearly understand the mechanisms involved in tofu formation.
DOI 10.1271/bbb.120864