Calcium Coagulation Properties of Hydrothermally Processed Soymilk

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 12, 2003, Pages 1225-1229

  Wang, C ^a,b   Johnson, L A ^a   Wilson, L A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Coagulation; Jet cooking; Protein; Soy protein; Soybeans; Soymilk; Tofu

Indexed keywords

CALCIUM; COAGULATION; HYDROTHERMAL SYNTHESIS; PROTEINS; SALTS; THERMAL EFFECTS;

HYDROTHERMAL COOKING (HTC);

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0346055185     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0846-2     Document Type: Article

References (14)

1. Lu, J.Y., E. Carter, and R.A. Chung, Use of Calcium Salts for Soybean Curd Preparation, J. Food Sci. 45:32-34 (1980).
2. Liu, K., Soybeans: Chemistry, Technology, and Utilization, Aspen Publishing, Gaithersburg, MD, 1997.
3. Fukushima, D., Soy Proteins for Foods Centering Around Soy Sauce and Tofu, J. Am. Oil Chem. Soc. 58:346-354 (1981).
4. Johnson, L.A., C.W. Deyoe, and W.J. Hoover, Soymilk Process, U.S. Patent 4,409,256 (1981).
5. Hung, J.S., Studies on Processing, Functional Characteristics, and Nutritional Quality of Hydrothermal Extracts of Soybeans, Ph.D. Dissertation, Kansas State University, Manhattan, 1984.
6. Kim, C.J., Physico-chemical, Nutritional, and Flavor Properties of Soybean Extracts Processed by Rapid-Hydration Hydrothermal Cooking, Ph.D. Dissertation, Iowa State University, Ames, 1988.
7. Johnson, L.A., C.W. Deyoe, and W.J. Hoover, Yield and Quality of Soymilk Processed by Steam-Infusion Cooking, J. Food Sci. 46:239-243, 248 (1981).
8. Hashizume, K., and T. Watanabe, Influence of Heating Temperatures on Conformational Changes of Soybean Proteins, Agr. Biol. Chem. 43:683-690 (1979).
9. Weingartner, K.E., A.I. Nelson, and J.W. Erdman Jr., Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage, J. Food Sci. 48:256-257 (1983).
10. Zemel, M.B., and L.A. Shelef, Method of Making Calcium Fortified Soy Milk and the Calcium Fortified Soy Milk, U.S. Patent 4,906,482 (1990).
11. Wang, C., and L.A. Johnson, Functional Properties of Hydrothermally Cooked Protein Products, J. Am. Oil Chem. Soc. 78:189-195 (2001).
12. Saio, K., M. Kamiya, and T. Watanabe, Food Processing Characteristics of Soybean 11S and 7S Proteins. Part I. Effect of Difference of Protein Components Among Soybean Varieties on Formation of Tofu-Gel, Agr. Biol. Chem. 33:1301-1308 (1969).
13. SAS Institute, Inc., SAS/STAT Guide for Personal Computers, 6th edn., Cary, NC, 1987.
14. Kinsella, J.E., S. Damodaran, and B. German, Seed Storage Proteins, in New Protein Foods, Vol. 5, edited by A.M. Altschul and H.L. Milcke, Academic Press, New York, 1985, p. 107.