J Integr Plant Biol. ›› 1954, Vol. 3 ›› Issue (3): -.

• Research Articles •    

Electrophoretic Studies on Emulsion Prepared from Germinating Seeds with Special Reference to Soybean

S. L. Chen, Y. L. Hsueh & C. H. Lou   

Abstract: Seed emulsions, owing to their high nutritive value, palatability and high digestibility, have long been important in Chinese dietary. The most outstanding example of its kind is of course "soybean milk" and its derived products, such as bean curd, curd sheet, curd skin, etc. Besides the soybean milk, "almond tea", "walnut cream", etc. prepared from various seed emulsions are also widely consumed throughout this country. In preparing a seed emulsion, the fibrous indigestible structure in the seed is removed, while most of the fats and proteins are retained, hi the case of soybean milk, for instance, over 80 % of proteins and 90 % of fats in the bean have been brought into the emulsion[3]. Tile fact that seed emulsion can be conveniently and economically prepared adds to its feasibility as a food for daily consumption.

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