ZHANG Xin-yan,WANG Shu-ming,WANG Qian-yu,et al.Coacervation Property of Soymilk Made by Different Soybean Varieties[J].Soybean Science,2011,30(04):657-662.[doi:10.11861/j.issn.1000-9841.2011.04.0657]
不同大豆品种豆乳的凝聚特性研究
- Title:
- Coacervation Property of Soymilk Made by Different Soybean Varieties
- 文章编号:
- 1000-9841（2011）04-0657-06
- Keywords:
- Soybean varieties; Soymilk; Coacervation property
- 分类号:
- TS201.1
- 文献标志码:
- A
- 摘要:
- 以全国不同地区的67个大豆品种为原料，研究了不同品种豆乳的凝聚特性，并分析了大豆理化成分与豆乳的凝聚特性之间的关系。结果表明：豆乳的氯化钙凝聚特性受大豆中多种化学组分的影响。可溶性蛋白、P、豆乳总固形物含量越高的品种，凝固速度越慢，凝乳所需要的Ca2+浓度也越高；蛋白质组成中11S/7S比值越大，豆乳凝固越早，凝乳也越快；滴定酸度与豆乳完全凝固所需的Ca2+浓度呈显著正相关(r=0.279,P<0.05)，与豆乳上清液中不沉淀的蛋白含量呈显著负相关(r=-0.253,P<0.05)；脂肪、百粒重等在豆乳凝乳过程中作用不明显。上述结果随大豆品种不同而有所差异。
- 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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备注/Memo
第一作者简介：张新艳（1986-），女，在读硕士，研究方向为粮食、油脂及植物蛋白。E-mail:yan050025@126.com。