Microstructure and Textural Properties of Cell Mass from Cooked Kidney bean and Soybean

강남콩 고물과 대두 고물의 미세구조와 조직감에 대한 연구

  • 김정교 (고려대학교 식품가공학과) ;
  • 도 변독 (일본 공립여자대학 가정학과) ;
  • 이철호 (고려대학교 식품가공학과)
  • Published : 1987.04.01

Abstract

The microstructure, contents of pectic substances and textural properties of cell masses separated from cooked kindey bean and soybean were investigated. Cooked kidney bean could be easily separated to the individual cells, while soybean yielded mixture of individual cells and cell clusters. The break down of the middle lamella was observed, but cell wall was not injured . Separated cells from kidney bean were spherical, while those from soybean were long sack shape as observed in both optical microscope and SEM. Cooked soybean cell mass, which had higher content of pectic substances, showed higher cohesiveness and adhesiveness compared to kidney bean cell mass.

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