Coacervation Property of Soymilk Made by Different Soybean Varieties(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2011年04期

Page:

657-662

Research Field:

Publishing date:

Info

Title:

Coacervation Property of Soymilk Made by Different Soybean Varieties

Author(s):

ZHANG Xin-yan¹; WANG Shu-ming²; WANG Qian-yu³; HAN Tian-fu⁴; ZHANG Lei⁵; GUO Shun-tang¹

1.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083;?

2.Soybean Research Center,Jilin Academy of Agricultural Science,Changchun 130033,Jilin;?

3.Jiamusi Branch of Heilongjiang Academy of Agricultural Sciences,Jiamusi 154007,Heilongjiang;

4.Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081;?

5.Crop Institute of Anhui Academy of Agricultural Sciences,Hefei 230031,Anhui,China

Keywords:

Soybean varieties; Soymilk; Coacervation property

PACS:

TS201.1

DOI:

10.11861/j.issn.1000-9841.2011.04.0657

Abstract:

The current research compared and analyzed the relationships between soybean physicochemical properties and soymilk coacervation with 67 soybean cultivars as material.The results showed that the coacervation of soymilk was influenced by chemical compositions of soybean.The higher content of soluble protein，P and total solids in soybean seed,the slower coagulation speed was,so more Ca²⁺quantity was required to coagulate.Soybeans with higher ratio of 11S/7S coagulated much earlier and faster.There was a significant(P<0.05)positive correlation(r=0.279)between titratable acidity and soymilk solidification end point,while a significant(P<0.05)negative correlation existed(r=-0.253)between titratable acidity and soymilk unprecipitable protein content.Fat and 100-seed weight didnt show obvious effect on the process of soymilk coagulation.Besides,the results varied with soybean varieties.

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