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Effect of superfine comminution on functional property of soybean protein
  
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KeyWord:defatted soybean flour  superfine comminution  particle size  functional property
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GAO Guoxiang, GUAN Erqi, LI Mengmeng，etc  
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Abstract:
      Low-temperature defatted soybean meals were grinded using the Buhler mill and superfine grinder to get different particle sizes of defatted soybean flour. The effects of particle size on the functional properties of defatted soybean flour were investigated. The results showed that with the particle size of defatted soybean flour decreasing, the solubility, foamability, emulsion stability, exposure sulphur content and total sulphur content of defatted soybean flour significantly increased, foam stability did not significantly changed, and emulsifying activity and viscosity decreased significantly. Defatted soybean flour of 15.11 渭m and 12.58 渭m had good functional properties.聽
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