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Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2013年01期
Page:
84-92
Research Field:
Publishing date:

Info

Title:
Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products
Author(s):
ZHENG Rong-sheng1; 2; ZHANG Bo2; TONG Jun-mao1; FANG Yan-qiang2; LI Shu-jing2
1.Food College of Xinjiang Shihezi University,Shihezi 832000,Xinjiang;
2.Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Produces Processing,Ministry of Agriculture,Beijing 100193,China
Keywords:
Defatted soybean flour; Soybean protein concentrate; Soybean protein isolate; Commercial soybean proteins; Physicochemical properties
PACS:
TS201.1
DOI:
10.3969/j.issn.1000-9841.2013.01.020
Abstract:
A total of 33 commercial soybean protein products,including 10 cooled defatted soybean meals,10 soybean protein concentrates and 13 soybean protein isolates,were collected from main soybean protein enterprises.The contents of crude protein,crude fat,crude fiber and ash,nitrogen soluble index,gel hardness,and emulsibility were determined.The current status and characteristics of physicochemical properties were analyzed combined with cluster analysis and multiple comparison.The results showed that the physicochemical properties were significantly different among samples.The variation coefficients of crude fat content,crude fiber content,and gel hardness were more than 10%,and that of crude protein content was less than 10%.About 10% of defatted soybean flour ash content met with GB/T13382-2008,and 80% of defatted soybean flours nitrogen soluble index met with GB/T13382-1992.All soybean protein concentrates and 76.9% of soybean protein isolates crude fiber contents met with GB/T20371-2006.Nitrogen soluble index and gel hardness were main differences among three kinds of commercial soybean protein products.

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Last Update: 2013-02-20