A laboratory study for developing an aqueous process to make skimmed soymilk

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DOIResolve DOI: http://doi.org/10.1007/s11746-004-0862-2
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Journal titleJournal of American Oil Chemist's Society
IssueJanuary 1
Pages9196; # of pages: 6
SubjectAqueous processing; centrifugation; defatting; kinetic model; soymilk; ultrafiltration
AbstractSoymilk was extracted from soybeans at room temperature, using water-to-bean ratios of 10:1 and 30:1 to obtain two different protein concentrations. Defatting of soymilk by centrifugation was studied with a focus on the effect of protein concentration. A kinetic model, with a rate constant k and a fat-protein binding constant K, was established by linear regression to describe the defatting process in both cases. A high water ratio resulting in a low protein concentration was favorable to defatting. Based on these results, an aqueous process was developed for the production of skimmed soymilk, consisting of grinding, extraction, cooking, centrifugation, and ultrafiltration. The product obtained had about 3 wt% protein and 0.3 wt% fat and thus qualified as skimmed soymilk.
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Copyright noticeMaterial in this document is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without written permission.
AffiliationNational Research Council Canada; NRC Institute for Chemical Process and Environmental Technology
Access conditionavailable
Peer reviewedYes
NRC number46452
NPARC number5116013
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Record identifier59dbe3ba-6c01-4977-a56d-06f79d4a4495
Record created2010-02-11
Record modified2016-05-09
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