Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Soymilk was produced by (A) heating of intact soybeans after soaking but before disruption, (B) heating of soaked soybeans to 80°C during disruption, and (C) disruption of soaked soybeans with no prior heating. The results show that process A has low yields of solids and low recoveries of protein in comparison with processes B and C. Heating of soybeans preceding disruption seems to keep protein bodies intact when soybean cells are disrupted. Homogenization will redisperse protein bodies that have been fixed by heat, and homogenization at high pressure (8,000 psi) and high temperature (75°C) is more effective than lower pressures and temperatures. Data are presented on rates of water or buffer uptake by steeping soybeans, on times and temperatures needed to eliminate the green-beany flavor and on the solids analysis by spectrophotometry.
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