|
KMID : 1007519970060010034
|
|
Food Science and Biotechnology
1997 Volume.6 No. 1 p.34 ~ p.38
|
|
|
Effects of Various Reagents on Hardness and Formation of Coconut Tofu
|
|
Choi, Yong Hee
Bae, Dong Ho/Youn, Kwang Sup
|
|
|
Abstract
|
|
|
|
The changes in gel characteristics as a result of chemical reaction with various reagents (i.e., NaCl, NaSCN, propylene glycol, 2-mercaptoethanol, N-ethylmaleimide [NEM) and urea) that alter specific groups of structure, affecting the formation, hardness, and solubility of coconut tofu, were studied. The reagents were added to 1% coconut protein solutions prior to heat treatment. The curds were almost not formed with NaSCN, indicating that electrostatic interactions were mostly involved in the formation of coconut tofu. Hydrophobic interactions and disulfide bonds compensated for electrostatic interactions. The solubility of coconut tofu was also characterized by protein quantification of the supernatant after immersing the coconut tofu in 0.01 M Tris buffer with or without reagents. The results indicated that electrostatic interactions and hydrogen bonds were most important in the maintenance of coconut tofu structure.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|