Effect of heat treatment on dispersion stability of soymilk and heat denaturation of soymilk protein

被引：35

作者：

Shimoyamada, Makoto ^{[1
]}

Tsushima, Natsumi ^{[2
]}

Tsuzuki, Kimiko ^{[3
]}

Asao, Hiroaki ^{[3
]}

Yamauchi, Ryo ^{[2
]}

机构：

[1] Miyagi Univ, Sch Food Agr & Environm Sci, Taihaku Ku, Sendai, Miyagi 9820215, Japan

[2] Gifu Univ, Gifu 5011193, Japan

[3] Marusan Co Ltd, Aichi 4442193, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2008年 / 14卷 / 01期

关键词：

soymilk; heating; heat denaturation; precipitation;

D O I：

10.3136/fstr.14.32

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Soymilk was prepared by non-heated squeezing and then heated at various temperatures. For one-step heating, the precipitate produced by heating soymilk increased for heating at 70 and 80 degrees C and was much less at 90 degrees C or higher temperatures, showing that the dispersion stability of soymilk was dependent on the heating temperature. In the case of two-step heating (combinations of 115 degrees C and a lower temperature), soymilk heated at 115 degrees C in the first step and 70 or 80 degrees C in the second step resulted in increased precipitation. Changes in protein surface hydrophobicity were considered to be related to the precipitate formation of soymilk heated at the two different temperatures, indicating the significance of heat denaturation and aggregate formation of proteins on the dispersion stability of soymilk.

引用

页码：32 / 38

页数：7

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