Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans

LIANG Zhang-cheng; WANG Hong-li; HE Zhi-gang; DOU Fang-jiao; LIN Xiao-zi

doi:10.19303/j.issn.1008-0384.2019.09.014

Volume 34 Issue 9

Sep. 2019

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Article Navigation > Fujian Journal of Agricultural Sciences > 2019 > 34(9): 1087-1092

LIANG Z C, WANG H L, HE Z G, et al. Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans [J]. Fujian Journal of Agricultural Sciences，2019，34（9）：1087−1092. doi: 10.19303/j.issn.1008-0384.2019.09.014

Citation:

LIANG Z C, WANG H L, HE Z G, et al. Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans [J]. Fujian Journal of Agricultural Sciences，2019，34（9）：1087−1092. doi: 10.19303/j.issn.1008-0384.2019.09.014

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Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans

doi: 10.19303/j.issn.1008-0384.2019.09.014

LIANG Zhang-cheng^{1, 2
,},
WANG Hong-li^{1, 2},
HE Zhi-gang^{1, 2},
DOU Fang-jiao^{1, 2},
LIN Xiao-zi^{1, 2
,
,}

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

Received Date: 2018-08-10
Rev Recd Date: 2019-04-14
Publish Date: 2019-09-01

Abstract

Abstract

Objective Effects of hot-air drying temperature on protein extraction and quality of soybeans were studied for a process design. Method The moisture content, dehulling efficiency, protein extraction rate, lipoxygenase activity, and sensory quality of the Northeast soybeans mechanically dehulled after heating with hot-air at 50, 60, 70, 80, 90℃ for 10 min were compared with those of the non-hot-air-treated counterparts to evaluate the effects of hot-air temperature on the process and product quality. Results With the increasing hot-air temperature, the moisture content and protein extraction rate of the soybeans decreased, the effective dehulling percentage increased significantly then leveled off, and the beany note diminished gradually accompanied by an increased fried soybeans aroma. conclusion The optimum hot-air drying for the soybeans was determined to be 80℃ for 10 min to yield a 99.61% dehulling rate, a 90.64% protein extraction, and a fading beany but a faint fried beans aroma. The lipoxygenase activity in the heated soybeans was partially inhibited but remained substantially high indicating the applied temperature/time was insufficient to fully inactive the enzyme.
- hot air drying,
- temperature,
- soybean,
- dehulling,
- protein extraction rate,
- flavor

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References(31)

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