著者

長野 隆男

出版者

日本海水学会

雑誌

日本海水学会誌 (ISSN:03694550)

巻号頁・発行日

vol.61, no.4, pp.205-209, 2007 (Released:2013-02-19)

参考文献数

7

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Tofu is a popular and traditional Japanese food. It is formed by the formation of heat-induced gels of soybean proteins, leading to determine its texture. Salts are used as coagulants on an industrial scale for the preparation of tofu and strongly affect the gel formation of soybean proteins. This article focuses on effects of salts on physical properties and gel structures of tofu. We explain: 1) relationship between physical properties and gel structures of commercial tofu, 2) effect of different coagulants on physical properties and gel structures of tofu, 3) effect of sodium chloride on the gel formation of soybean protein isolate, 4) effect of sodium chloride on physical properties and gel structures of tofu.