To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 10 W/m) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551839 | PMC |
| http://dx.doi.org/10.1016/j.ultsonch.2021.105803 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and Cooking.
Antioxidants (Basel)
June 2024
Department of Chinese Medicine, Shaanxi University of Chinese Medicine, Xianyang 712046, China.
Both the soybean variety and processing method affect the end soybean product's characteristics. This study's objective was to characterize the effects of four extraction methods (variations of soaking and grinding) combined with cooking on the content and composition of phenolic substances and the antioxidant and anti-DU145 prostate cancer cell proliferation properties of soymilks prepared from a yellow soybean of the ProSoy variety, which is a high-protein variety. The results showed that the soymilk processing yield was the greatest using method 4, although method 2 gave the highest solid and protein yields by about 14 and 12%, respectively.
View Article and Find Full Text PDFCharacteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancers.
J Food Sci
July 2024
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, Mississippi, USA.
Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of whole soybean could be used directly as a raw material for producing edible soy films by deposition of the film-forming solution (soy extract with enhancers). However, the strength of such soy films needed improvement because they were weak.
View Article and Find Full Text PDFA deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials.
Food Chem
September 2024
Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Current technologies as correlation analysis, regression analysis and classification model, exhibited various limitations in the evaluation of soybean possessing potentials, including single, vague evaluation and failure of quantitative prediction, and thereby hindering more efficient and profitable soymilk industry. To solve this problem, 54 soybean cultivars and their corresponding soymilks were subjected to chemical, textural, and sensory analyses to obtain the soybean physicochemical nature (PN) and the soymilk profit and quality attribute (PQA) datasets. A deep-learning based model was established to quantitatively predict PQA data using PN data.
View Article and Find Full Text PDFEffect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties.
Int J Biol Macromol
May 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
In this paper, effects of preheating-induced denaturation of proteins and oleosomes on protein structure and soymilk quality were studied. The protein in soybeans baked at 55 °C (B-55) and 85 °C (B-85) showed an increase of β-sheet content by 3.2 % and a decrease of α-helix content by 3.
View Article and Find Full Text PDFEffects of pH and salt concentration on freeze-thaw fractionation of soymilk protein.
J Sci Food Agric
May 2024
Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan.
Background: The two major storage proteins of soymilk are the globulins 7S and 11S. Freeze-thaw fractionation is a simple method for separating these proteins in raw soymilk. In this study, we assessed the freeze-thaw fractionation ability of raw soymilk under various pH (4.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!