Effect of soaking temperature on soaking characteristics of soybean (Glycine max) during rehydration process

The effect of soaking temperature on the moisture uptake and the protein loss of soybeans during soaking process investigated. As the soaking temperature increased, the soaking rate significantly increased and Peleg model was suitable for describing the soaking characteristics of the soybean with high R2 values (>0.991). The soaking time to achieve the target moisture content of soybean (130%) was estimated to be 12.6, 3.11 and 2.31 h at 25, 35 and 45 ℃, respectively. Peleg model well described the protein loss kinetics of soybean during soaking with high R2 values (>0.941). The results showed that the protein loss of soybean at the target moisture content were 35.2, 93.1 and 103.0 mg/g at 25, 35 and 45 ℃, respectively. In this study, the optimum soaking condition for quality of soybean was 12.6 h of soaking time at 25 ℃.