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| Effect of soybean meal aging on the structure properties of soybean protein and the preparation of yuba |
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| KeyWord:soybean meal aging soybean protein yuba |
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| Abstract: |
| In order to provide a reference for the preparation of yuba from low-denatured soybean meal, the effects of soybean meal aging on the protein structure properties (solubility, particle size distribution, protein composition) and oxidation degree (sulfhydryl content, surface hydrophobicity, carbonyl content) were analyzed. In addition, fresh soybean meal and aged soybean meal were used as raw materials to make yuba, and the effects of soybean meal aging on the preparation of yuba (yield, basic composition, mechanical properties, color, boiling resistance) were investigated. The results showed that the hydrophobic aggregation of protein in soybean meal during storage (relative humutidy 40%-50%, temperature 16 ℃, storage time 150 d) led to the decrease of solubility, increase of particle size and change of protein composition. Protein oxidation led to a decrease in the content of free sulfhydryl, which reduced the covalent binding capacity of protein in soybean meal. The yield of yuba and utilization of protein prepared by fresh soybean meal were significantly higher than those of aged soybean meal, and the mechanical properties, brightness and boiling resistance of yuba prepared by fresh soybean meal were significantly better than those of aged soybean meal. In conclusion, the aging of soybean meal leads to the decrease of the film-forming ability of protein in soybean meal, which is not conducive to the preparation of yuba with high yield and good quality. |
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