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The relationship between the chemical composition and the quality of the soybean film during peeling process

ABSTRACT: Abstract Soybean film is a traditional nonfermented soy product in China. It is a film formed on the surface of the soymilk during heating process. The nutrient components of soymilk will affect the quality of the soybean film. The results of this study showed that during the peeling process, the proportion of protein and carbohydrate in soymilk decreased, and the proportion of lipid increased. The mechanical properties (fracture extension and tensile strength) of the soybean film decreased during the peeling process. During the heating treatment, the Maillard reaction occurred and its intermediate products accumulated, which caused the change in soybean film color. White globular protein granules (<100 nm) existed on the surface of the soybean film. The lipid that was not wrapped by the protein network structure was exposed, and the evaporation of water led to the formation of black and gray holes on the skin (<500 nm). In addition, the results of correlation analysis showed that the changes in color, taste, and odor, as well as the mechanical properties of the skin, were all related to the changes in nutrients in the soybean film during peeling. This research provided a deeper understanding of the quality change in the soybean milk and the soybean film during the heating process. This manuscript describes the basic ingredients of soymilk will affect the quality of the soybean film. This paper mainly studies the changes in main nutrients and basic physicochemical properties of soymilk and soybean film after continuous peeling and forming at the same time interval. It provides theoretical basis and practical experience for producing better quality soybean film.

SUBMITTER: Ding Y

PROVIDER: S-EPMC7500776 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature

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Project description:The aim of this study was to analyze the physiological activity of 48 soybean resources harvested in 2020 to identify the soybean resources' relationships with individual isoflavone compounds and their genetic properties. These data will subsequently be compared with the research results on soybeans harvested in 2019. Initially, with respect to the physiological activity (6 types) and substances (19 types), this study evaluated the differences between the cultivation year (two years), seed coat color (three colors), and the interaction of the year and seed coat color of soybeans through ANOVA. Among the physiological activities, there were differences in the estrogen, estrogen receptor alpha, and UCP-1 (uncoupling protein-1) activities depending on the cultivation year. Moreover, there were differences in NO (nitric oxide), revealing differences in the ABTS (2, 2'-azino-bis-3ethylbenzo-thiazoline-6-sulfonic acid) and DPPH (2, 2-diphenyl-2-picrylhydrazyl) radical scavenging activities due to the seed coat color and the interaction of the year and seed coat color. Soybeans harvested in 2020 exhibited increased ABTS, DPPH, and NO inhibitory activities and reduced estrogen, estrogen receptor alpha, and UCP-1 activities compared to those harvested in 2019. According to the ANOVA results, eight of the nineteen individual derivatives illustrated yearly differences, while three derivatives displayed differences due to the seed coat color. Secondly, according to the relationship between the efficacy, derivative substances, and genetic properties, it was determined that genistein 7-O-(2″-O-apiosyl)glucoside (F5) is the individual isoflavone derivative that affected the six types of physiological activity, on which the genome-wide association study (GWAS) showed no significant differences for genetic properties. These results were inconsistent with the 2019 data, where three types of individual compounds, including F5, were proposed as substances that correlated with efficacy and there was a high correlation with genetic properties. Therefore, this study selected B17, B23, B15, B24, and Y7 as excellent varieties that are stable and highly functional in the cultivation environment, producing only small annual differences. The results of this study will be utilized as basic data for predicting soybean varieties and their cultivation, which have high environmental stability under climate variation and properly retain the functional substances and efficacy.

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The relationship between the chemical composition and the quality of the soybean film during peeling process

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