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Effect of Adding CaCl2on the Solubility of Soymilk Powder(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2009年02期
Page:
290-295
Research Field:
Publishing date:

Info

Title:
Effect of Adding CaCl2on the Solubility of Soymilk Powder
Author(s):
TANG LuGUO Shun-tang
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
Keywords:
Soymilk powderCaCl2ParticleSolubility
PACS:
TS202.3
DOI:
10.11861/j.issn.1000-9841.2009.02.0290
Abstract:
Factors effecting solubility of soymilk powder was studied by investigating change of its physicochemical properties after adding CaCl2The solubility of soymilk powder under different CaCl2concentration was determined.The physicochemical characterizations of the soymilk,including ionic strength,particle content,particle size distribution,protein composition,free sulfhydryl group and hydrophobicity were also analyzed.With the increase of CaCl2concentration,the dispersibility of the powder decreased,while the wettability was significantly improved.Ionic strength didn’t have any effect on the solubility of soymilk powder.Particle content and particle diameter of soymilk adding CaCl2both increased.Change of protein composition of particle didn’t change the content of free sulfhydryl group and hydrophobicity.Therefore,the particle content and size played an important role in improving the solubility of soymilk powder.

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Last Update: 2014-10-04