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Relationship Between Soybean Cultivars and Soymilk Characteristics(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年02期
Page:
0-
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Title:
Relationship Between Soybean Cultivars and Soymilk Characteristics
Author(s):
TANG Wenyi1; ZHAO Enlong1; SONG Qiulai1; GONG Zhenping1; MA Chunmei1; HAN Dezhi2
1.College of Agriculture,Northeast Agricultural University,Harbin 150030,China;
2.Heihe Branch of Heilongjiang Academy of Agricultural Sciences,Heihe 164300,China
Keywords:
Soybean cultivars; Soymilk; Stability; Protein content
PACS:
TS214.2
DOI:
10.11861/j.issn.1000-9841.2014.02.0203
Abstract:
Soymilk is a traditional food of China,stability and protein content are important indicators of soymilk quality.In this paper,the relation between soybean cultivars and characteristics of soymilk were investigated with thirty six soybean cultivars from Heilongjiang,Jilin and Hebei provinces as the experimental materials.The soymilks’ stability coefficients ranged from 0.576 to 0.786,with five cultivars exceeded 0.750,accounted for 13.89% of the tested cultivars.Soymilk protein content ranged from 1.01 to 2.56 g·100 mL-1,with only one cultivar higher than 2.50 g·100 mL-1.The protein recovery rate ranged from 33.04% to 88.71%,with Suixiaolidou 2 higher than 80.00%.The stability of soymilk was significant correlated with the fat content of soybean seed.

References:


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Last Update: 2014-08-04