Abstract
Rheological properties on gelation kinetics of powdered soybean in the presence of glucono-δ-lactone (GDL) were studied by dynamic viscoelastic measurements, compression tests, differential scanning calorimetry (DSC), and observation of the network structure by confocal laser scanning microscopy (CLSM). The gelation time became shorter, and the rate constant of gelation increased with increasing concentration of powdered soybean and GDL. The rupture strain, rupture stress, rupture energy, storage modulus, and loss modulus increased with increasing the concentration of powdered soybean. In protein concentration of 4.4–6.9 % range, the storage modulus was proportional to 2.3 power of protein concentrations. It is indicated from CLSM that the network structure of the powdered soybean curd increased with the increasing concentration of powdered soybean. The network structure of the powdered soybean curd could be correlated well with the results obtained from rheological measurements. A non-heated dispersion of powdered soybean showed two endothermic peaks in the temperature range studied by heating DSC (20–140 °C). It is suggested that a heated dispersion of powdered soybean formed a stronger gel with increasing concentration of powdered soybean. The powdered soybean curd was coarser and more heterogeneous than soybean curd (tofu) by CLSM. The powdered soybean (SP) curd showed a smaller rupture strain and rupture energy than soybean curd (tofu) at the almost same protein concentration. It was suggested that ingredients such as insoluble dietary fiber other than soybean protein don’t contribute to the network structure.
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Yoshimura, M. (2017). Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone. In: Kaneda, I. (eds) Rheology of Biological Soft Matter. Soft and Biological Matter. Springer, Tokyo. https://doi.org/10.1007/978-4-431-56080-7_6
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DOI: https://doi.org/10.1007/978-4-431-56080-7_6
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