%0 Journal Article %A XIA Shuo %A ZHENG Lijun %A SHEN Guanghui %A LI Shanshan %A LUO Qingying %A WU Hejun %A LI Meiliang %A ZHANG Zhiqing %T Effect of High Temperature Sterilization on the Quality Changes of Pre-soaking Soybean Gulten During Shelf Life %D 2020 %R 10.11869/j.issn.100-8551.2020.02.0298 %J Journal of Nuclear Agricultural Sciences %P 298-306 %V 34 %N 2 %X To study the influence of high temperature sterilization on the quality change of pre-soaking soybean gulten products during its shelf life, the variations and correlations of major microbial, sensory and physicochemical properties of the pre-soaking soybean gulten products during the shelf life were analyzed. The soybean gluten were treated at 105℃ for 15 min and 110℃ for 10 min. Results indicated that the total colony, hardness, and chewiness of the two samples increased significantly with the prolongation of storage time (P<0.05). However, the moisture content, pH, sensory quality, and brightness indicator L* decreased significantly (P<0.05). Additionally, there were no obviously change of protein content, fat content, and elasticity of the two samples. Furthermore, the appearance indexes of the pre-soaking soybean gulten were significantly correlated to its physicochemical indicators. It was also found that the sensory quality and color were the key indicators affecting the quality of Pre-soaking soybean gulten during its storage. The results showed that the pre-soaking soybean gulten treated with 110℃ for 10 min sterilization could retain the quality during shelf life better. The treatment conditions used can stabilize the product quality during shelf life, which provide some theory evidence in prolonging the shelf life of pre-soaking soybean gulten. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2020.02.0298