Japan Agricultural Research Quarterly: JARQ
Online ISSN : 2185-8896
Print ISSN : 0021-3551
ISSN-L : 0021-3551
Food Technology
Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean Cultivars in China
Qun SHENXiujin ZHANGZhi HANZaigui LIMasayoshi SAITO
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2009 Volume 43 Issue 1 Pages 25-31

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Abstract
Seven Chinese soybean cultivars were used to prepare protein-lipid film (yuba). Protein-lipid film was prepared from soymilk with ohmic heating. It was shown that both protein and lipid concentrations of soymilk affected productivity properties, but protein-lipid ratio was a more important factor for protein-lipid film formation. When the concentration of lipid in soymilk and protein-lipid ratio were 15.0-18.0% and 2.70-3.00 respectively, the yield and film formation rate were high, and the electricity consumption was relatively low. The results were useful for choice of a suitable cultivar of soybean for protein-lipid film production.
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© 2009 Japan International Research Center for Agricultural Sciences
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