Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage

被引：21
|
作者：
Toro-Funes, N. [1 ]
Bosch-Fuste, J. [1 ]
Veciana-Nogues, M. T. [1 ]
Vidal-Carou, M. C. [1 ]
机构：
[1] Univ Barcelona, Fac Pharm, INSA, Dept Nutr & Food Sci XaRTA, Barcelona 08921, Spain
来源：
FOOD CHEMISTRY | 2014年 / 162卷
关键词：
Isoflavones; Protein digestibility; Blocked lysine; Soymilk; Ultra high pressure homogenisation (UHPH); Pasteurisation (PA); Storage; CARCINOGENIC HETEROCYCLIC AMINES; CONVENTIONAL THERMAL TREATMENTS; MAILLARD REACTION; CHEMICAL-QUALITY; SOY MILK; DIGESTIBILITY; FUROSINE;
D O I：
10.1016/j.foodchem.2014.04.019
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Ultra high pressure homogenisation (UHPH) is an emerging technology to obtain fine and stable soymilk emulsions. Very little information is available about the stability of this kind of product during storage. Changes of isoflavone profile, protein digestibility and lysine availability in pasteurised-UHPH soymilks were studied for 21 days at 4 degrees C in comparison to heat-pasteurised soymilks. Neither heat nor UHPH treatments affected the isoflavone profile, as the percentage of each chemical form, in comparison with unprocessed-soymilk. During storage, there was a conversion of isoflavone forms to aglycones, being higher in heat-processed samples. In addition, UHPH samples showed a lesser percentage of blocked lysine during storage. No differences were observed in the evolution of protein digestibility among samples. Therefore, UHPH treatment seems to produce a better product, due to lower amounts of aglycones, and higher protein nutritional quality than heat treatment. (c) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：47 / 53
页数：7
相关论文
共 50 条
  • [41] Changes in the Quality of Fresh and Recombined Ultra High Temperature Treated Milk During Storage
    AlKanhal, Hamad A.
    Abu-Lehia, Ibrahim H.
    Al-Saleh, Abdulrahman A.
    INTERNATIONAL DAIRY JOURNAL, 1994, 4 (03) : 221 - 236
  • [42] Automated ultra-high-pressure multidimensional protein identification technology (UHP-MudPIT) for improved peptide identification of proteomic samples
    Motoyama, Akira
    Venable, John D.
    Ruse, Cristian I.
    Yates, John R., III
    ANALYTICAL CHEMISTRY, 2006, 78 (14) : 5109 - 5118
  • [43] Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage
    B. Salinas-Roca
    P. Elez-Martínez
    J. Welti-Chanes
    O. Martín-Belloso
    Food and Bioprocess Technology, 2017, 10 : 1970 - 1983
  • [44] Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage
    Salinas-Roca, B.
    Elez-Martinez, P.
    Welti-Chanes, J.
    Martin-Belloso, O.
    FOOD AND BIOPROCESS TECHNOLOGY, 2017, 10 (11) : 1970 - 1983
  • [45] The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage
    Scepankova, Hana
    Majtan, Juraj
    Estevinho, Leticia M.
    Saraiva, Jorge A.
    FOODS, 2024, 13 (07)
  • [46] Quality changes in high pressure processed ginger paste under refrigerated storage
    Unni, Lakshmi E.
    Chauhan, O. P.
    Raju, P. S.
    FOOD BIOSCIENCE, 2015, 10 : 18 - 25
  • [47] Quality changes in high pressure processed cod, salmon and mackerel during storage
    Christensen, Line Bach
    Hovda, Maria Befring
    Rode, Tone Mari
    FOOD CONTROL, 2017, 72 : 90 - 96
  • [48] High pressure induced changes on sarcoplasmic protein fraction and quality indicators
    Marcos, Begonya
    Kerry, Joseph P.
    Mullen, Anne Maria
    MEAT SCIENCE, 2010, 85 (01) : 115 - 120
  • [49] Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics
    Ferragut, Victoria
    Hernandez-Herrero, Manuela
    Teresa Veciana-Nogues, Maria
    Borras-Suarez, Miquel
    Gonzalez-Linares, Javier
    Carmen Vidal-Carou, Maria
    Guamis, Buenaventura
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, 95 (05) : 953 - 961
  • [50] Changes in Allergenicity and Sensory Quality of Peeled Shrimp Caused by Ultra-High Pressure
    Hu, Zhihe (hzhihe@tjcu.edu.cn), 1600, Chinese Chamber of Commerce (38):
12345