Rheological study on the effect of the A5 subunit on the gelation characteristics of soybean proteins.

Abstract

In order to clarify the effect of acidic subunit A5of IIS globulin in soybeanprotein on gelation characteristics, the gelation process for soymilk was studied by dynamicviscoelastic measurements. It was found that tofu gels prepared from cultivars without the l solid-like than those prepared from cultivars with the A5subunit.