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Yuba is a protein-lipid film formed on soymilk surface by heating. It is characteristic of textured structure and long shelf life (3-6 months) in the dry state at room temperature. It was known that soymilk contained oil bodies, protein particles and soluble protein as main components. In this study their roles on Yuba formation were examined. Film was formed by heating an oil body suspension, but it was dispersed again by mixing; Tosan 205 soluble protein (mainly alpha' and alpha subunits of beta-conglycinin) formed film after a long time heating; Yumeminori soluble protein (mainly acidic peptides of glycinin) did not form a film even after all water was evaporated; Tosan 205 and Yumeminori non-lipid soymilks (containing protein particles and soluble protein) formed films by heating. Thus, it was concluded that protein particles were the most important for Yuba formation. In addition, Yuba was treated by liquid nitrogen, vacuum freeze-drying and observed by field emission scanning electron microscope (FESEM). The FESEM pictures showed that oil bodies, protein particles and soluble protein themselves were the "blocks" for Yuba network formation; the Yuba network was formed from protein, but oil bodies were incorporated in the network.
Chen et al. (Tue,) studied this question.