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

Japan Agricultural Research Quarterly
ISSN 00213551
NII recode ID (NCID) AA0068709X
Full text
43-01-05.pdf551.1 KB

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.

Date of issued
Creator SHEN Qun ZHANG Xiujin HAN Zhi LI Zaigui SAITO Masayoshi

ohmic heating


traditional food

Publisher Japan International Research Center for Agricultural Sciences
Available Online
NII resource type vocabulary Journal Article
Volume 43
Issue 1
spage 25
epage 31
DOI 10.6090/jarq.43.25
Rights Japan International Research Center for Agricultural Sciences
Language eng

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