Research on the development of meat alternatives using acid-precipitated soybean flour containing soybean protein

Ryo Okuzono

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Jp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room J (2F N207)

Chair:Noriyuki Igura, Akihiro Nakamura

4:00 PM - 4:15 PM

[2Jp-05] Research on the development of meat alternatives using acid-precipitated soybean flour containing soybean protein

*Ryo Okuzono¹, Runa Yoshida¹, Kazunobu Tsumura¹, Akihiro Nakamura^1,2, Masahiko Samoto² (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)

Keywords:Soybean protein, Meat alternative, Soybean β-conglycinin, Disulfide bond, Texturization

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