Soymilk and tofu properties as influenced by soybean storage conditions
Soybeans were stored at two temperatures, 20°C and 30°C, and two relative humidities, 65% and 85%. The amount of protein extracted into soymilk decreased by about 14% of the initial extractability in all cases after eight months of storage. The decline in protein extract‐ability could not be explain...
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| Veröffentlicht in: | Journal of the American Oil Chemists' Society 1989-06, Vol.66 (6), p.777-782 |
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| container_issue | 6 |
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| container_title | Journal of the American Oil Chemists' Society |
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| creator | Thomas, R. deMan, J. M. deMan, L. |
| description | Soybeans were stored at two temperatures, 20°C and 30°C, and two relative humidities, 65% and 85%. The amount of protein extracted into soymilk decreased by about 14% of the initial extractability in all cases after eight months of storage. The decline in protein extract‐ability could not be explained by decreases in pH, nor by loss of solubility of certain protein components. Tofu made from beans that were stored at 85% relative humidity became less uniform in microstructure toward the end of the storage period. The volume of whey produced increased with bean storage time. |
| doi_str_mv | 10.1007/BF02653667 |
| format | Article |
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M.</creatorcontrib><creatorcontrib>deMan, L.</creatorcontrib><title>Soymilk and tofu properties as influenced by soybean storage conditions</title><title>Journal of the American Oil Chemists' Society</title><description>Soybeans were stored at two temperatures, 20°C and 30°C, and two relative humidities, 65% and 85%. The amount of protein extracted into soymilk decreased by about 14% of the initial extractability in all cases after eight months of storage. The decline in protein extract‐ability could not be explained by decreases in pH, nor by loss of solubility of certain protein components. Tofu made from beans that were stored at 85% relative humidity became less uniform in microstructure toward the end of the storage period. The volume of whey produced increased with bean storage time.</description><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><issn>0003-021X</issn><issn>1558-9331</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1989</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKAzEARYMoWKsbvyALV8Jo3plZ1mKrUOiiCu6GPCU6TYZkiszft1LRnavLhXPP4gJwjdEdRkjePywQEZwKIU_ABHNeVw2l-BRMEEK0QgS_nYOLUj4OtaaET8Byk8Zt6D6hihYOye9gn1Pv8hBcgarAEH23c9E4C_UISxq1UxGWIWX17qBJ0YYhpFguwZlXXXFXPzkFr4vHl_lTtVovn-ezVWWo4LLCQnPqsZYM66ZpHOPEcsE5x8wxRhplJbZM1drVyhMihdHOa8qMFrW0QtMpuD16TU6lZOfbPoetymOLUft9Qft3wQG-OcK9KkZ1PqtoQvldSEJETcQBQ0fsK3Ru_EfYztbzDZJS0j0PSmls</recordid><startdate>198906</startdate><enddate>198906</enddate><creator>Thomas, R.</creator><creator>deMan, J. 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M.</au><au>deMan, L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Soymilk and tofu properties as influenced by soybean storage conditions</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><date>1989-06</date><risdate>1989</risdate><volume>66</volume><issue>6</issue><spage>777</spage><epage>782</epage><pages>777-782</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>Soybeans were stored at two temperatures, 20°C and 30°C, and two relative humidities, 65% and 85%. The amount of protein extracted into soymilk decreased by about 14% of the initial extractability in all cases after eight months of storage. The decline in protein extract‐ability could not be explained by decreases in pH, nor by loss of solubility of certain protein components. Tofu made from beans that were stored at 85% relative humidity became less uniform in microstructure toward the end of the storage period. The volume of whey produced increased with bean storage time.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/BF02653667</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of the American Oil Chemists' Society, 1989-06, Vol.66 (6), p.777-782 |
| issn | 0003-021X 1558-9331 |
| language | eng |
| recordid | cdi_crossref_primary_10_1007_BF02653667 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology |
| title | Soymilk and tofu properties as influenced by soybean storage conditions |
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