Research on quality changes and spoilage mechanism of leisure soybean food during storage

Authors

JIANG Qionghua, Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China
ZHAO Liangzhong, Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
LI Huaqiang, Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China; Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang, Hunan 422000, China
BU Yufang, Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China

Abstract

Investigated the changing of components in leisure soybean food during storage by using Nuclear Magnetic Resonance (NMR),and identified the contribution from these components respectively, and discussed the corruption mechanism from the microscopic view. The results indicated that leisure soybean food had three kinds of components mobility-T₂₁,T₂₂,T₂₃,corresponded bound water, free water and fat, respectively. By analyzing the component contents, the first three months was the best in quality for leisure soybeans. The oxidative rancidity of oil produced peroxide led to the oxidant of amino-acid residue, and transformed the bound water in reticulate structure into free water. When it came to the 9 month, there was obvious change within the leisure soybeans components, and its quality was been seriously decreased.

Publication Date

2-28-2015

First Page

116

Last Page

119,211

DOI

10.13652/j.issn.1003-5788.2015.01.027

Recommended Citation

Qionghua, JIANG; Liangzhong, ZHAO; Huaqiang, LI; and Yufang, BU (2015) "Research on quality changes and spoilage mechanism of leisure soybean food during storage," Food and Machinery: Vol. 31: Iss. 1, Article 27.
DOI: 10.13652/j.issn.1003-5788.2015.01.027
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/27

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