グルテン代替たんぱく質の検索に関する研究 Ｖ 大豆１１Ｓグロブリンへの製パン性の付与

Abstract

In the searching examinations for gluten replace proteins through bread baking with non-glutinous rice flour and various proteinaceous substances, soy 11S globlin hindered remarkably the bread baking properties of wheat gluten. However, soy 11S globlin had changed drastically by adding of 4% egg yolk powder1). It is well known that lecithin is the main component of polarlipid in egg yolk and soy beans. Therefore, the changes of bread baking properties in soy 11S globlin by adding of lecithin produced from egg yolk or soy beans were examined. In these experiments, added 0.05% egg lecithin converted remarkably the bread baking properties of soy 11S globlin, and soy lecithin gave the similar results. Moreover, it was elucidated that soy 11S globlin was altered to show the excellent bread baking properties by adding of 0.5% sodium dodecyl sulfate (S. D. S.) or glycerol monostearate (Monoglyceride). Consequently, it was presumed that the tight intramolecular hydrophobicity of soy 11S globlin was loosened by absorption of such surfactant substances, then, soy 11S globlin obtained the flexibility to response with the mixing stress during dough making processes.