Changes in Ultrastructure of Tissues, Characteristics of Protein and Soybean Curd Yield with Increased Soaking Time during Soybean Curd Processing

대두(大豆)의 수침시간(水浸時間)에 따른 조직(組織)의 미세구조(微細構造), 단백질(蛋白質) 특성(特性) 및 두부수율(豆腐收率)의 변화(變化)

  • Park, Yong-Gone (Department of Food Science and Technology, Yeungnam University) ;
  • Park, Boo-Duck (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Kwang-Soo (Department of Food Science and Technology, Yeungnam University)
  • 박용곤 (영남대학교 식품가공학과) ;
  • 박부덕 (영남대학교 식품가공학과) ;
  • 최광수 (영남대학교 식품가공학과)
  • Published : 1985.11.21

Abstract

This experiment was conducted to investigate changes of soybean curd yield according to the extension of soaking time during manufacturing of soybean curd. To investigate those changes systematically, transmission electron microscopy and disc-gel electrophoresis were used. The soybean curd yield was increased from 45.0% to 50.5% and 55.4% respectively as soaking time is extended from 5 hours to 10 and 24 hours. The solid extraction and soybean milk coagulation were also increased according to the extension of soaking time. From disc-gel electrophoresis patterns of soybean milk protein and soybean curd protein, numbers of band were increased and major band thickened by expending the soaking time. Most of high molecular bands of soybean milk protein were transfered to soybean curd. Crude 7S proteins of soybean milk and soybean curd in dis-gel electrophoresis were appeared to be 4 and 5 bands respectively, and crude 11S proteins of soybean milk and soybean curd were appeared to be 9 and 8 bands respectively. Of soybean milk bands, most of 11S component transfered to soybean curd. Transmission electron photomicrographs revealed that the dimension of each protein body became larger and the numbers of spherosome around the protein bodies in unit area fewer by extending the soaking time of soybean.

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