Studies on the Functional Properties of Food-grade Soybean Products Part III

Yasumatsu, Katsuharu; Toda, Jun; Wada, Takeo; Misaki, Masaru; Ishii, Kiyofumi

doi:10.1271/bbb1961.36.537

Cited by 20 publications

(5 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Texturometer has been used extensively in Japan for determiningat least several of the G F TPA parameters of various foods, e.g., gelled foods (Sugahara et al, 1968), kamaboko (Yamano et al, 1973), plant protein pastes (Toda et al, 1971), soybeanderived gels (Yasumatsu et al, 1972c), fish pastes containing a soy ingredient (Yasu-matsu et al, 1972a) and spaghetti (Yoshimasa et al, 1973). Japanese workers have also determined GF TPA parameters with texturometers which may or may not resemble the G F Texturometer in principle (Niwa et al, 1972;Nihara et al, 1973).…”

Section: Texturometermentioning

confidence: 99%

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Breene¹

1975

Journal of Texture Studies

213

132

View full text Add to dashboard Cite

Although the Texturometer was used in establishing the GF objective Texture Profile Analysis (TPA) of foods, it has been largely supplanted by the Instron. The Instron GF TPA parameters have been determined for the most part by the original Texturometer procedures. Some workers have chosen to measure only one or several of the GF TPA parameters; others have added new ones. Changes proposed to make parameter names more descriptive have not been universally adopted. Testing conditions (crosshead and chart speed, % deformation, etc.) have varied considerably and have often been poorly described. Multiple point non‐GF TPA has been performed on foods using homemade as well as commercial instruments, e.g., Instron, Ottawa Texture Measuring System. Major shortcomings of studies involving TPA include poor experimental design, absence or improper use of statistical analysis and incomplete description of experimental materials and testing conditions. Despite certain shortcomings, TPA (GF or non‐GF) via interpretation of stress‐strain curves is, and will continue to be, extremely useful in evaluating the textural quality of foods, particularly when parameters can be correlated with sensory assessments.

show abstract

Section: Texturometermentioning

confidence: 99%

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Breene¹

1975

Journal of Texture Studies

213

132

View full text Add to dashboard Cite

show abstract

“…The basic factors that affect soy protein gelation include protein concentration, rate and duration of heating, and cooling conditions. While soy flour and concentrates form soft fragile gels, soy isolates form firm, hard resilient gels (Yatsumatsu et al 1972b). Protein gelation is concentrationdependent; a minimum of 8% protein concentration is necessary for soy isolate to form gel.…”

Section: Gelationmentioning

confidence: 99%

Soybean Protein Products

Hettiarachchy¹,

Kalapathy²

1997

Soybeans

View full text Add to dashboard Cite

“…Heat-induced soy gels have been investigated by many workers (Beckel et al 1949; Glabe et al 1956;Circle et al 1964;Catsimpoolas et al 1970; Meyer 1970, 1971a,b;Yasumatsu et al 1972; Ehninger and Pratt 1974;and Shemer 1973). Circle et a1.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Protein Blending on Chemical and Functional Properties of Soy Gels

Hsu

Satterlee

Hanna

1978

J Food Processing Preservation

View full text Add to dashboard Cite

A blending model for improving the protein quality of soy isolate gels has been investigated. The results indicate that the calculated PER (C‐PER) of soy gels was improved from 0.9 to above 2.0 after blending with blood plasma protein isolate, wheat protein concentrate, partially delactosed whey and/or casein with the soy isolate. All gels containing protein blends were self‐supporting and possessed slightly darker colors than did the control gels which contained only soy isolate. However, the colors the protein blended gels were improved by the incorporation of partially delactosed whey or casein into the blend.

show abstract

Studies on the Functional Properties of Food-grade Soybean Products Part III

Cited by 20 publications

References 1 publication

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Application of Texture Profile Analysis to Instrumental Food Texture Evaluation*

Soybean Protein Products

The Effect of Protein Blending on Chemical and Functional Properties of Soy Gels

Contact Info

Product

Resources

About