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KMID : 1134820110400050738
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.738 ~ p.746
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Physicochemical and Rheological Evaluation of Rice-Whole Soybean Curds Prepared by Microbial Transglutaminase
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Jin Ik-Hun
Lee Sam-Pin
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Abstract
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We manufactured rice-whole soybean curd by a microbial transglutaminase (MTGase) with a mixture of hydrolyzed rice and micronized whole soybean powder (MWSP) and analyzed its rheological properties, including texture, viscoelasticity, protein cross-linking, and surface structure. A 40% rice suspension digested with a Termamyl enzyme at 85℃ for 20 min showed a 9.0% reducing sugar and a consistency of 1.27 ㎩?sⁿ, resulting in a great reduction in consistency. A MWSP suspension with 22% solid content was transformed into a typical tofu texture. MWSP curd fortified with 7.5% rice showed enhanced texture properties, with a hardness of 639.6 dyne/cm², and a springiness of 0.96. In a MWSP suspension (18～22% w/v) treated with 5% MTGase, viscoelasticity increased dependently with MWSP concentration, and a 22% MWSP indicated a G’ value of 5.1 Pa and a G” value of 9.0 ㎩. Furthermore, soybean proteins present in the 22% MWSP curd largely disappeared or formed polymers with a high molecular weight by MTGase reaction within 30 min. MWSP (22%) fortified with 7.5% rice showed similar polymerization patterns on SDS-PAGE. The surface structure of the rice-MWSP curds was more dense and homogeneous network due to the addition of hydrolyzed rice. However, the surface structure of all rice-MWSP curds became rough and showed a non-homogeneous network after cold storage.
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KEYWORD
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rice-whole soybean curd, microbial transglutaminase, termamyl, texture, dynamic viscoelasticity
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