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＜departmental bulletin paper＞
Texture Properties of Fiber Spun from Soy Protein

Creator
Creator Name
勝田, 啓子
Katsuta, Keiko
Affiliation
Affiliation Name
新潟大学教育学部
Faculty of Education, Niigata University
Creator Name
早川, 功
Hayakawa, Isao
Affiliation
Affiliation Name
九州大学農学部食品製造工学教室
Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1984-03
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
38
Issue
4
First Page
175
Last Page
180
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/22322
Related DOI
九州大學農學部學藝雜誌 || 38(4) || p175-180
Science bulletin of the Faculty of Agriculture, Kyushu University || 38(4) || p175-180
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 38(4) || p175-180
Science bulletin of the Faculty of Agriculture, Kyushu University || 38(4) || p175-180
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 38(4) || p175-180
Science bulletin of the Faculty of Agriculture, Kyushu University || 38(4) || p175-180
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
22322
Peer-Reviewed
Unrefereed
Subject Terms
大豆紡糸タンパク質
テクスチュア特性
畜肉代替素材
試作湿式紡糸装置
保水性
ISSN
0368-6264
NCID
AN0005519X
Notes
The water retention of fiber spun from soy protein by using a trial wet spining machine and the texture properties of trial meat analogue prepared with the spun-fiber were studied for practical usage to prepare meat analogues. Fibers spun from soy protain by using the spinning machine had the suitable rigidity to prepare meat analogues as compared with a commercial fibrous soy protein (SP-90), and the meat analogue prepared with the spun-fiber showed the force-deformation curve like one of commercial corned beef when penetrating test was carried out with a tensilon UTM-III. The force-compression curve of the meat analogue prepared with spun-fiber showed a yeild value about 35% compression, but the meat analogue preparedwith SP-90 did not show the yield value because of too strong tissue and less bindability. The spun-fibres made from 20-25% protein concentration dope had excellent water retention and texturability as a materials of meat analogue.
畜肉代替素材としての使用を目的として,試作湿式紡糸装置で紡糸された大豆タンパク質紡糸繊維(spun-fiber)のテクスチュアを検討する為に,spun-fiberの保水性を測定し,試作模擬食品の圧縮試験と貫入試験を行い,以下の事が明らかとなった.1) 試作湿式紡糸装置で紡糸されたspun-fiberは,市販繊維状大豆タンパク質SP-90より適度な保水性を示した.Spun-fiberの中では,タンパク質濃度20% (1.2%NaOH)のdopeで製造されたものが,最も優れた保水性を示した.2) 大豆タンパク質spun-fiberは,市販繊維SP-90より適度な硬度を有していた.又,貫入による荷重―変形曲線は,市販コーンビーフと同じパターン(不完全回復遅延弾性型)を示し,畜肉代替素材としての使用の妥当性が認められた.3) Dopeタンパク質濃度20-25%のものがspun-fiberとして優れた保水性とテクスチュアを有していた.
Created Date 2012.06.30
Modified Date 2022.11.11

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