Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice

Ginger rhizome contains a number of proteases that possess milk clotting activity. It has been revealed that ginger rhizome juice acts as a coagulant to form milk gels. In this study, we investigated the gel forming conditions of soymilk using ginger rhizome juice. Soymilk gels were prepared by incu...

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Bibliographic Details
Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 25; no. 5; pp. 751 - 754
Main Authors Norihiro YAMADA, Yasushi KOKEAN, Kazunobu TSUMURA
Format Journal Article
LanguageJapanese
Published The Japanese Society for Food Science and Technology 01.09.2019
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Summary:Ginger rhizome contains a number of proteases that possess milk clotting activity. It has been revealed that ginger rhizome juice acts as a coagulant to form milk gels. In this study, we investigated the gel forming conditions of soymilk using ginger rhizome juice. Soymilk gels were prepared by incubating a mixture of soymilk(prepared at different conditions)and a lyophilized powder suspension of ginger rhizome juice at 60℃for 60 min. The strength of soymilk gels increased when the raw soymilk was heated above 90℃prior to mixing with the ginger rhizome juice. At a high gel strength, decomposition of the glycinin fraction in soymilk was observed with SDS-PAGE analysis. These results suggest that decomposition of the glycinin fraction in soymilk plays an important role in gel formation.
ISSN:1344-6606
1881-3984