- 著者
-
Norihiro Yamada
Yasushi Kokean
Kazunobu Tsumura
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.25, no.5, pp.751-754, 2019 (Released:2019-10-24)
- 参考文献数
- 26
- 被引用文献数
-
1
Ginger rhizome contains a number of proteases that possess milk clotting activity. It has been revealed that ginger rhizome juice acts as a coagulant to form milk gels. In this study, we investigated the gel forming conditions of soymilk using ginger rhizome juice. Soymilk gels were prepared by incubating a mixture of soymilk (prepared at different conditions) and a lyophilized powder suspension of ginger rhizome juice at 60 °C for 60 min. The strength of soymilk gels increased when the raw soymilk was heated above 90 °C prior to mixing with the ginger rhizome juice. At a high gel strength, decomposition of the glycinin fraction in soymilk was observed with SDS-PAGE analysis. These results suggest that decomposition of the glycinin fraction in soymilk plays an important role in gel formation.