Effect of Coagulants on Textural Characteristics of Soybean Curd

Abstract

응고제 종류가 두부의 조직, 질감, 미세구조 특성에 미치는 영향을 검토 하였다. 두부의 주요 성분은 사용한 응고제에 따라 다르며 gluconodelta lactone ?÷피? 제조된 두부의 수분, 단백질, 캴슘의 함양은 캴슘응고제를 사용한 제품보다 낮았다. 특히 캴슘 함양은 단백질 함양과 함수관계를 가진것으로 생각된다. 따라서 응고제의 종류는 단백질 응고에 영향을 미쳤으며 통계처리에 있어서 비캴슘응고제를 사용한 경우는 캴슘응고제를 사용한 제품과 견고도, 기호도 측정에서 다른 결과를 나타내었다. 전자 현미경에 의한 구조 검경에서 캴슘 응고제는 지나친 조직의 치밀, 과밀도를 나타내었으나 비캴슘 응고제인 Gluconodelta lactone 은 균일한 조직구조특성을 나타내었다. 이 연구결과에서 민감하게 두부단백의 lamella 구조와 조직감에 큰 영향을 미치고 있었다.

Various coagulants, such as calcium sulfate, gluconodelta lactone and calcium chloride, are incorporated to the soy milk to characterize the texture, quality and microstructure of soybean curd. Chemical components of the soybean curd varied depending upon the type of coagulants used. The product prepared from gluconodelta lactone has lower chemical contents, such as moisture, protein and calcium levels, than any others. The calcium level was higher suggesting that more protein precipitates with higher levels of calcium as a coagulant. Thus the type of coagulant was predicted to influence the precipitation of the protein. In application of Tykey's range test for various soybean curds, gluconodelta lactone soybean curd for hardness and acceptability was significantly different from the calcium compound soybean curds, while the soybean curds for cohesiveness were not significantly different. Photomicrographs by SEM showed that the walls of the calcium compound soybean curd are more compact and denser than the gluconodelta lactone product, which illustrates an even matrix that protein are aggregates in a uniform manner. From the results of this study help predict that the coagulant effects the microstructural and textural behavior of the protein lamella.

Various coagulants, such as calcium sulfate, gluconodelta lactone and calcium chloride, are incorporated to the soy milk to characterize the texture, quality and microstructure of soybean curd. Chemical components of the soybean curd varied depending upon the type of coagulants used. The product prepared from gluconodelta lactone has lower chemical contents, such as moisture, protein and calcium levels, than any others. The calcium level was higher suggesting that more protein precipitates with higher levels of calcium as a coagulant. Thus the type of coagulant was predicted to influence the precipitation of the protein. In application of Tykey's range test for various soybean curds, gluconodelta lactone soybean curd for hardness and acceptability was significantly different from the calcium compound soybean curds, while the soybean curds for cohesiveness were not significantly different. Photomicrographs by SEM showed that the walls of the calcium compound soybean curd are more compact and denser than the gluconodelta lactone product, which illustrates an even matrix that protein are aggregates in a uniform manner. From the results of this study help predict that the coagulant effects the microstructural and textural behavior of the protein lamella.