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
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.

作成者 SHEN Qun ZHANG Xiujin HAN Zhi LI Zaigui SAITO Masayoshi

ohmic heating


traditional food

公開者 Japan International Research Center for Agricultural Sciences
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
開始ページ 25
終了ページ 31
DOI 10.6090/jarq.43.25
権利 Japan International Research Center for Agricultural Sciences
言語 eng