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| Effect of different pH and time on color value of soybean whey protein solution |
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| DOI： |
| KeyWord:soybean whey protein soybean isoflavones color reaction Merard reaction |
| FundProject:山东省2018年重点研发计划（SF1503302301） |
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| Abstract: |
| Using soybean isoflavones and sodium caseinate as reference, the Lab model was used to investigate the color change of soybean whey protein solution at different pH and time and to analyze the factors affecting the color of soybean whey protein solution. The results showed that with the increase of pH, the brightness of soybean whey protein solution decreased, and the red and yellow values increased; under neutral and alkaline conditions, with the prolonging of time, the brightness of soybean whey protein solution decreased, and the red value increased , while the yellow value unchanged under neutral condition and increased under alkaline condition.Compared with the color values of soybean isoflavones solution and sodium caseinate solution,it was found that soybean isoflavones and its color reaction under alkaline environment were the key factors that caused the yellowness of soybean whey protein solution, and the Merard reaction was an important factor affecting soybean whey protein solution redness.Therefore, in the production process, the pH could be controlled within 7.5, and the production cycle should be shortened as much as possible to control the yellow and red color of the soybean whey protein solution. |
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