国立研究開発法人 国際農林水産業研究センター | JIRCAS

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

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

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.

刊行年月2009-01-01
作成者SHEN QunZHANG XiujinHAN ZhiLI ZaiguiSAITO Masayoshi
著者キーワード

ohmic heating

soymilk

traditional food

公開者Japan International Research Center for Agricultural Sciences
データ作成日2009-01-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
43
1
開始ページ25
終了ページ31
DOI10.6090/jarq.43.25
権利Japan International Research Center for Agricultural Sciences
言語eng