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Soymilk and tofu properties as influenced by soybean storage conditions
Author(s) -
Thomas R.,
deMan J. M.,
deMan L.
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02653667
Subject(s) - relative humidity , storage protein , chemistry , food science , solubility , volume (thermodynamics) , whey protein , microstructure , high protein , biochemistry , crystallography , meteorology , physics , organic chemistry , quantum mechanics , gene
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.