Abstract
Components in Yuba easily change because soybean milk is heated for many hours during the process of Yuba production.It is reported that composition in soybean milk remarkably change during the course of Yuba production by heating, and that browning of Yuba is accelerated with increasing step of the production of Yuba.In consideration of above reports analysis of the components in Yuba was performed in order to elucidate the mechanism of its browning.Therefore, it is supposed that the mechanism of Yuba browning results form a Maillard reaction of saccharides with amino acid, the oxidation of lipids and the influences by metallic ions.The direct addition of the glutation (GSH), which is a tripeptide with SH-group having an antioxidant activity, to soybean milk was effective for the browning prevention of Yuba.
