Productivity properties of protein-lipid film (Yuba) prepared from different soybean [Glycine max] cultivars in China

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 fo...

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Bibliographic Details
Published inJARQ. Japan agricultural research quarterly Vol. 43; no. 1
Main Authors Shen, Q.(China Agricultural Univ., Beijing (China)), Zhang, X, Han, Z, Li, Z, Saito, M
Format Journal Article
LanguageEnglish
Published 01.01.2009
Subjects
CALIDAD
CHINA
CHINE
EDIBLE FILMS
FILM COMESTIBLE
GLYCINE MAX
PRODUCTOS
PRODUCTS
PRODUIT
PROTEINAS
PROTEINE
PROTEINS
QUALITE
QUALITY
VARIEDADES
VARIETE
VARIETIES
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Summary: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-1ipid film production.
Bibliography:2009001090
F30
Q01
ISSN:0021-3551
DOI:10.6090/jarq.43.25