Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean 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 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.
|作成者||SHEN QunZHANG XiujinHAN ZhiLI ZaiguiSAITO Masayoshi|
|公開者||Japan International Research Center for Agricultural Sciences|
|権利||Japan International Research Center for Agricultural Sciences|