Physicochemical characterization of soymilk after step-wise centrifugation

被引：71

作者：

Nik, Amir Malaki ^{[1
]}

Tosh, Susan ^{[2
]}

Poysa, Vaino ^{[3
]}

Woodrow, Lorna ^{[3
]}

Corredig, Milena ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Food Res Program, Agr & Agri Food Canada, Guelph, ON N1G 5C9, Canada

[3] Greenhouse & Proc Crops Res Ctr, Agr & Agri Food Canada, Harrow, ON N0R 1G0, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 2008年 / 41卷 / 03期

关键词：

soy milk; soy proteins; colloidal characterization;

D O I：

10.1016/j.foodres.2007.12.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The effect of heat treatment at 95-100 degrees C for 5 min and homogenization on the physicochemical properties of soymilk was studied, determining the particle size distribution and the amount and type of protein present after step-wise centrifugation. Differential scanning calorimetry, of soy protein showed three thermal transitions for unheated soymilk at 54, 70 and 94 C, which were attributed to 2S, 7S and 1 IS, respectively. These thermal transitions were absent from heated (and homogenized) soymilk. Unheated soymilk showed a large average particle size, a broad size distribution, and significant protein precipitation with centrifugation. Heating of soymilk decreased the particle size distribution and improved its stability. Homogenization also resulted in a decrease in particle size, with a narrower size distribution compared to heated soymilk. During step-wise centrifugation changes in the ratios of 11S (glycinin) and 7S (beta-conglycinin) in the supernatants were noted, and they depended on the treatments applied to soymilk. Transmission electron microscopy observations showed the distribution of the colloidal particles in soymilk and helped further identify the differences after heating and heating with homogenization. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：286 / 294

页数：9

共 18 条

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Ultra high pressure homogenization of soymilk:: Microbiological, physicochemical and microstructural characteristics [J].