Studies on the Functional Properties of Food-grade Soybean Products Part I

Abstract

Knowledges on chemical constituents and protein properties are fundamental prerequi sites for the discussion of functional properties of food-grade soybean products. Chemical analysis was made on 43 commercial soybean products as well as on 3 gluten and 3 casein products. Principal component analysis was successfully applied for the classification of commercial products by their chemical constituents and protein properties. High correlation was observed between chemical composition and industrial processing method of soybean

Whipping and Emulsifying Properties of Soybean Products

“…The meaning and the validity of the analysis were discussed in detail in our previous re port. 5) correlation coefficients among the parameters on emulsifying properties is shown in Table IV These parameters correlate highly with each other, which means that, roughly speaking, the samples with high emulsifying abilities in the simple model system also show the high emulsifying abilities in the complex system.…”

AROMA QUALITY OF CORN GERM PROTEIN FLOURS DETERMINED BY SENSORY AND GAS CHROMATOGRAPHIC PROFILES1

“…Almost all types of plant protein products have some undesirable flavors, which are barriers to increased use of these proteins in food products (Yasumatsu et al 1972). Many authors have reported the isolation and characterization of off-flavors in various plant proteins: soy (Mattick and Hard 1969;Arai et al 1970;Hsieh et al 1981), corn (Dravnieks and Watson 1973;Wade 1981), rice (Legendre et al 1978), and legumes (Sessa and Rackis 1977).…”