Comparison of Soy Protein Dope with Yeast Protein Dope on the Rheological Properties - Collections

＜departmental bulletin paper＞
Comparison of Soy Protein Dope with Yeast Protein Dope on the Rheological Properties

Creator	Creator Name Hayakawa, Isao 早川, 功 Affiliation Affiliation Name Laboratory of Food Technology, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
	Creator Name Chang, Hung Min Affiliation Affiliation Name Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
	Author PID J000100 Creator Name Katoh, Tatsuo 加藤, 辰夫 Affiliation Affiliation Name Laboratory of Food Technology, Faculty of Agriculture, Kyushu University 九州大学農学部食糧化学工学科食品製造工学講座
Language	English
Publisher	Kyushu University
Publisher	九州大学農学部
Date	1984-03
Source Title	Journal of the Faculty of Agriculture, Kyushu University
Vol	28
Issue	4
First Page	185
Last Page	192
Publication Type	Version of Record
Access Rights	open access
Crossref DOI	https://doi.org/10.5109/23788
Related DOI	九州大学農学部紀要 \|\| 28(4) \|\| p185-192
	Journal of the Faculty of Agriculture, Kyushu University \|\| 28(4) \|\| p185-192
	http://www.agr.kyushu-u.ac.jp/
Related URI	九州大学農学部紀要 \|\| 28(4) \|\| p185-192
	Journal of the Faculty of Agriculture, Kyushu University \|\| 28(4) \|\| p185-192
	http://www.agr.kyushu-u.ac.jp/
Relation	九州大学農学部紀要 \|\| 28(4) \|\| p185-192
	Journal of the Faculty of Agriculture, Kyushu University \|\| 28(4) \|\| p185-192
	http://www.agr.kyushu-u.ac.jp/

File	FileType	Size	Views	Description
p185	pdf	155 KB	390

PISSN	0023-6152
NCID	AA00697606
Record ID	23788
Peer-Reviewed	Unrefereed
Subject Terms	Soy protein dope
	Yeast protein dope
	Rheological properties
ISSN	0023-6152
NCID	AA00697606
Notes	Rheological properties of isolated soybean protein dopes were compared with those of yeart protein dopes in order to find out their application and processing. The elastic properties of soybean protein dope were better than those of yeast protein dope prepared with high protein concentrates because the viscoelastic absorption of soybean protein dope was smaller than that of yeast protein dope and the capacity of water holding was higher than that of yeast protein dope. On the other hand, yeast protein dope had bigger loss tangent values since lipids in the yeast protein accelerate into slippage among intermolecular of the protein dope. Two kinds of dopes prepared with soybean protein and yeast protein were regarded as belonging to Maxwell model in a limited range of protein concentration.
Created Date	2012.07.31
Modified Date	2022.11.11