嘉南药理科技大学专题研究计画成果报告 - 嘉南药理大学图书馆.pdf

理 行 類 CNFH-91-06 行91 年1 1 91 年12 31 林 參 行理 92 年2 25 1 理 行 Developing high protein content tofu and investigating the gelation property CNFH-91-06 行91 年 1 1 91 年 12 31 林 理 750g to 85g as the starch content increased 利離 from 0 to 40%. The gel strength also 來 decreased as the ionic concentration 離量 increased. The SPI-tofu made by Pro-Fam 974 has better gel strength than the one made by Supro 620. The spectra of Near 度量 Infra Reflectance of these two SPIs indicate 度量 that there exists the obviously difference between these spectra. 度 Keywords soybean protein isolate gel strength tofu 度 離 度降 160 年 離度度離 劉 1183 年 度度流 流 度 不類離 (1990) 更 來( 異 6-10 度) :離度 不 Abstract 濾 The objectives of this research are to develop the high protein content tofu by using the soybean protein isolate (SPI) as 5 trypsin inhibitor the starting material and to investigate the effect of SPI type, oil and water content on 來濾不 the quality of SP