The functional properties of soybean protein were studied in this paper, and the properties included the nitrogen soluble index (NSI), the viscosity, the hydroscopic property, the foaming ability, and the foam stability. The proteins were isolated from 70 cultivars of the main soybeans of Heilongjiang, Jilin and Liaoning provinces, in the northeast of China. The results showed that the protein of Heilongjiang`s soybean had high solubility, and it was suitable for producing soybean protein powder, protein meat, soybean milk and adjuvant of European-American food. The proteins of Jilin’s soybeans had the high foaming abilities and the better hydroscopic property. It fits for producing traditional oriental food and cookies. The proteins of Liaoling’s soybean, having the high hydroscopic property, the better viscosity, and it was suitable for food additives and for adjusting material traits effectively.
Qin Zhiwei, Huai Fengtao, Zhou Xiuyan, Liu Hongyu, Wang Jing, Liu Shanshan
. Study on Protein Functional Properties in Soybean[J]. Chinese Agricultural Science Bulletin, 2005
, 21(5)
: 124
-124
.
DOI: 10.11924/j.issn.1000-6850.0505124
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