PROBLEM TO BE SOLVED: To provide a method for easily and quickly evaluating magnitude of a viscosity application ability of whey protein used for producing foods/drink such as gelatinous foods and drink (e.g., magnitude of a gelatinization ability when being used for a material of the gelatinous foods).SOLUTION: A protein evaluation method includes: a heating step of heating a solution containing whey protein of a prescribed density until the whey protein in the solution is denatured, and acquiring the temperature-raised solution with a prescribed temperature a measuring object preparation step of cooling the solution obtained by the heating step to a prescribed temperature to be gelatinized or retaining the temperature for keeping a liquid state, and acquiring a measuring object for hardness measurement and a hardness measurement step of measuring the hardness of the measuring object acquired by the measuring object preparation step and evaluating the viscosity application ability of the whey protein.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】ゲル状食品、飲料等の飲食物の製造に用いられるホエイタンパク質について、その粘性付与能力の大きさ(例えば、ゲル状食品の材料として用いる場合、ゲル化能力の大きさ)を簡易かつ迅速に評価するための方法を提供する。【解決手段】所定の濃度のホエイタンパク質を含む水溶液を、上記水溶液中のホエイタンパク質が変性するまで加熱して、昇温された所定の温度を有する水溶液を得る加熱工程と、上記加熱工程で得られた上記水溶液を、所定の温度まで冷却してゲル化させ、または、液状の状態を保つ温度に維持して、かたさの測定用の被測定物を得る被測定物調製工程と、上記被測定物調製工程で得られた上記被測定物のかたさを測定して、上記ホエイタンパク質が有する粘性付与能力を評価するかたさ測定工程、を含むタンパク質の評価方法。【選択図】なし
