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| 不同大豆品种豆乳的凝聚特性研究 | |
| 引用本文： | 张新艳,王曙明,王谦玉,韩天富,张磊,郭顺堂.不同大豆品种豆乳的凝聚特性研究[J].大豆科学,2011,30(4):657-662. |
| 作者姓名： | 张新艳 王曙明 王谦玉 韩天富 张磊 郭顺堂 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 吉林省农业科学院大豆研究中心,吉林长春,130033 3. 黑龙江省农业科学院佳木斯分院,黑龙江佳木斯,154007 4. 中国农业科学院作物科学研究所,北京,100081 5. 安徽省农业科学院作物研究所,安徽合肥,230031 |
| 摘 要： | 以全国不同地区的67个大豆品种为原料,研究了不同品种豆乳的凝聚特性,并分析了大豆理化成分与豆乳的凝聚特性之间的关系.结果表明:豆乳的氯化钙凝聚特性受大豆中多种化学组分的影响.可溶性蛋白、P、豆乳总固形物含量越高的品种,凝固速度越慢,凝乳所需要的Ca2+浓度也越高；蛋白质组成中11 S/7S比值越大,豆乳凝固越早,凝乳也... |
| 关 键 词： | 大豆品种 豆乳 凝聚特性 |
Coacervation Property of Soymilk Made by Different Soybean Varieties |
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| ZHANG Xin-yan,WANG Shu-ming,WANG Qian-yu,HAN Tian-fu,ZHANG Lei,GUO Shun-tang.Coacervation Property of Soymilk Made by Different Soybean Varieties[J].Soybean Science,2011,30(4):657-662. | |
| Authors: | ZHANG Xin-yan WANG Shu-ming WANG Qian-yu HAN Tian-fu ZHANG Lei GUO Shun-tang |
| Institution: | ZHANG Xin-yan1,WANG Shu-ming2,WANG Qian-yu3,HAN Tian-fu4,ZHANG Lei5,GUO Shun-tang1(1.College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,2.Soybean Research Center,Jilin Academy of Agricultural Science,Changchun 130033,Jilin,3.Jiamusi Branch of Heilongjiang Academy of Agricultural Sciences,Jiamusi 154007,Heilongjiang,4.Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081,5.Crop Institute of Anhui Academy of Agricultural Sciences,Hefei 2... |
| Abstract: | The current research compared and analyzed the relationships between soybean physicochemical properties and soymilk coacervation with 67 soybean cultivars as material.The results showed that the coacervation of soymilk was influenced by chemical compositions of soybean.The higher content of soluble protein,P and total solids in soybean seed,the slower coagulation speed was,so more Ca2+quantity was required to coagulate.Soybeans with higher ratio of 11S/7S coagulated much earlier and faster.There was a signi... |
| Keywords: | Soybean varieties Soymilk Coacervation property |
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