Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality

Food Chemistry

Volumn 209, Issue , 2016, Pages 50-56

  Zuo, Feng ^a,b   Peng, Xingyun ^a   Shi, Xiaodi ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

High temperature pressure cooking; Protein particle; Sensory analysis; Soymilk

Indexed keywords

NEWTONIAN LIQUIDS; SENSORY ANALYSIS; SENSORY PERCEPTION;

PRESSURE COOKING; PROTEIN AGGREGATION; PROTEIN DENATURATION; PROTEIN PARTICLES; RHEOLOGICAL PROPERTY; SENSORY QUALITIES; SOY MILK; TRADITIONAL COOKING;

PROTEINS;

PROTEIN; PLANT PROTEIN;

ARTICLE; COOKING; FLOW KINETICS; HIGH TEMPERATURE; PRESSURE; PROTEIN AGGREGATION; PROTEIN DENATURATION; SOYBEAN MILK; VISCOSITY; CHEMISTRY; HEAT; HUMAN; PROCEDURES;

COOKING; HOT TEMPERATURE; HUMANS; PLANT PROTEINS; PRESSURE; SOY MILK; VISCOSITY;

EID: 84963858139     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.026     Document Type: Article

References (24)

1. Y. Chen, and T. Ono Protein particle and soluble protein structure in prepared soymilk Food Hydrocolloids 39 2014 120 126
2. N. Cruz, M. Capellas, M. Hernández, A.J. Trujillo, B. Guamis, and V. Ferragut Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics Food Research International 40 6 2007 725 732
3. S.T. Guo, and T. Ono The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate Journal of Food Science 70 4 2005 C258 C262
4. S.T. Guo, T. Ono, and M. Mikami Interaction between protein and lipid in soybean milk at elevated temperature Journal of Agricultural and Food Chemistry 45 12 1997 4601 4605
5. S.T. Guo, C. Tsukamoto, K. Takahasi, K. Yagasaki, Q.X. Nan, and T. Ono Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride Journal of Food Science 67 9 2002 3215 3219
6. V. Kumar, A. Rani, C. Tindwani, and M. Jain Lipoxygenase isozymes and trypsin inhibitor activities in soybean as influenced by growing location Food Chemistry 83 1 2003 79 83
7. K.C. Kwok, and K. Niranjan Review: effect of thermal processing on soymilk International Journal of Food Science and Technology 30 3 1995 263 295
8. R. Lakshmanan, M. De Lamballerie, and S. Jung Effect of soybean-to-water ratio and pH on pressurized soymilk properties Journal of Food Science 71 9 2006 384 391
9. H.H. Liu, and M.I. Kuo Ultra high pressure homogenization effect on the proteins in soy flour Food Hydrocolloids 52 2016 741 748
10. A.M. Nik, S.M. Tosh, L. Woodrow, V. Poysa, and M. Corredig Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk LWT-Food Science and Technology 42 7 2009 1245 1252
11. A.M. Nik, S. Tosh, V. Poysa, L. Woodrow, and M. Corredig Physicochemical characterization of soymilk after step-wise centrifugation Food Research International 41 3 2008 286 294
12. T. Ono, S. Katho, and K. Mothizuki Influences of calcium and pH on protein solubility in soybean milk Bioscience, Biotechnology, and Biochemistry 57 1 1993 24 28
13. T. Ono, M. Takeda, and S.T. Guo Interaction of protein particles with lipids in soybean milk Bioscience, Biotechnology, and Biochemistry 60 7 1996 1165 1169
14. S. Ou, K.C. Kwok, Y. Wang, and H. Bao An improved method to determine SH and-S-S-group content in soymilk protein Food Chemistry 88 2 2004 317 320
15. C. Ren, L. Tang, M. Zhang, and S.T. Guo Interactions between whey soybean protein (WSP) and beta-conglycinin (7S) during the formation of protein particles at elevated temperatures Food Hydrocolloids 23 3 2009 936 941
16. C. Ren, L. Tang, M. Zhang, and S.T. Guo Structural characterization of heat-induced protein particles in soy milk Journal of Agricultural and Food Chemistry 57 5 2009 1921 1926
17. A. Saluja, A.V. Badkar, D.L. Zeng, S. Nema, and D.S. Kalonia Application of high-frequency rheology measurements for analyzing protein-protein interactions in high protein concentration solutions using a model monoclonal antibody (IgG2) Journal of Pharmaceutical Sciences 95 9 2006 1967 1983
18. M. Shimoyamada, S. Mogami, K. Tsuzuki, and Y. Honda Characterization of soymilk prepared by milling and pressing at high temperature Journal of Food Processing and Preservation 38 3 2014 830 836
19. X.S. Sun, D. Wang, L. Zhang, X. Mo, L. Zhu, and D. Bolye Morphology and phase separation of hydrophobic clusters of soy globular protein polymers Macromolecular Bioscience 8 4 2008 295 303
20. A.V. Torres-Penaranda, and C.A. Reitmeier Sensory descriptive analysis of soymilk Journal of Food Science 66 2 2001 352 356
21. J.R. Wagner, D.A. Sorgentini, and M.C. Anon Effect of physical and chemical factors on rheological behavior of commercial soy protein isolates: protein concentration, water imbibing capacity, salt addition, and thermal treatment Journal of Agricultural and Food Chemistry 40 10 1992 1930 1937
22. C. Wang, L.A. Johnson, and L.A. Wilson Calcium coagulation properties of hydrothermally processed soymilk Journal of the American Oil Chemists' Society 80 12 2003 1225 1229
23. F. Yamauchi, T. Yamagishi, and S. Iwabuchi Molecular understanding of heat-induced phenomena of soybean protein Food Reviews International 7 3 1991 283 322
24. H. Zhang, M. Takenaka, and S. Isobe DSC and electrophoretic studies on soymilk protein denaturation Journal of Thermal Analysis and Calorimetry 75 3 2004 719 726