Effects of Storage Conditions on Soybean Protein

Abstract

Soybean was stored for 8 months at temperatures of 30°-50°C. No marked changes were observed in both the color and the rate of water absorption of soybean stored at 30°C for 8 months. After storage at 40°C for more than 4 months, however, the color of soybean darkend and the rate of water absorption decreased. Soybean milk prepared from soybeans stored at 40°C contained less nitrogen and formed softer curd than that prepared from soybean stored at 30°C. The amount of water soluble nitrogen of soybeans tended to decrease during storage. In the gel filtration patterns of water soluble nitrogen fraction of stored soybeans, the first eluted fraction decreased or disappeared after 6 weeks' storage at 40°C or 50°C.