Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean Cultivars in China

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概要

• 論文の詳細を見る

• Seven Chinese soybean cultivars were used to prepare protein-lipid film (yuba). Protein-lipid film was prepared from soymilk with ohmic heating. It was shown that both protein and lipid concentrations of soymilk affected productivity properties, but protein-lipid ratio was a more important factor for protein-lipid film formation. When the concentration of lipid in soymilk and protein-lipid ratio were 15.0-18.0% and 2.70-3.00 respectively, the yield and film formation rate were high, and the electricity consumption was relatively low. The results were useful for choice of a suitable cultivar of soybean for protein-lipid film production.

• 独立行政法人　国際農林水産業研究センターの論文

著者

• SHEN Qun

  College of Food Science and Nutritional Engineering, China Agricultural University

• LI ZaiGui

  College of Food Science & Nutritional Engineering, China Agricultural University

• ZHANG Xiujin

  College of Food Science and Nutritional Engineering, China Agricultural University

• HAN Zhi

  College of Food Science and Nutritional Engineering, China Agricultural University

• SAITO Masayoshi

  Research Planning and Coordination Division, Japan International Research Center for Agricultural Sciences (JIRCAS)

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