College of Food Science, Southwest University, Beibei, Chongqing, P.R. China.
Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, P.R. China.
J Food Sci. 2022 Jan;87(1):266-279. doi: 10.1111/1750-3841.15984. Epub 2021 Dec 6.
This work evaluated the hydration kinetics of three yellow soybeans and one black soybean (Glycine max (Linn.) Merr.) at five temperatures (5-40°C), as well as the softening kinetics of steamed and boiled soybeans after hydration. The results showed that high temperature promoted water absorption and solids loss. Dongbei large soybean had the fastest water absorption than all others and its water diffusivities varied from 4.4×10 (m /s) to 2.6×10 (m /s) at the tested temperatures. Page model provided the best prediction of moisture content of four varieties of soybeans at five temperatures. The thermodynamic coefficient indicated that hydration is a nonspontaneous phenomenon. In addition, results showed that four soybeans exhibited no significant differences in softening rate during the cooking process, although the black soybean had the highest ultimate hardness relative to the yellow soybeans. Taken together, these new results will provide theoretical support for industrial soaking and cooking approaches for soybeans.
这项工作评估了三种黄大豆和一种黑大豆（Glycine max (Linn.) Merr.）在五个温度（5-40°C）下的水合动力学，以及水合后蒸制和煮制大豆的软化动力学。结果表明，高温促进了吸水和固形物损失。东北大粒大豆的吸水率比其他所有大豆都快，其水分扩散系数在测试温度下从 4.4×10（m/s）变化到 2.6×10（m/s）。Page 模型对五种温度下四种大豆的水分含量提供了最佳预测。热力学系数表明，水合是非自发的现象。此外，结果表明，四种大豆在烹饪过程中的软化速率没有显著差异，尽管黑大豆相对于黄大豆具有最高的最终硬度。总的来说，这些新的结果将为大豆的工业浸泡和烹饪方法提供理论支持。
