Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

Grygorczyk, Alexandra; Corredig, Milena

doi:10.1016/j.foodchem.2013.03.096

Cited by 68 publications

(45 citation statements)

References 21 publications

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“…In our study, the gel network from cow s milk and soymilk was considered to be the random aggregation type. According to microstructural studies, it is clear that samples containing both cow s milk and soymilk proteins aggregated simultaneously, consistent with observations in gels prepared with both cow s milk and soymilk proteins by Grygorczyk 14 .…”

Section: Sem Analysis Of Microstructuresupporting

confidence: 84%

“…Protein gels made from a mixture of protein particles from soymilk and milk show great potential as platforms for a new category of food products that are enriched in protein and provide additional health benefits 13 . This concept is also applicable to traditional soy products, such as soy beverages and tofu, which can be used to generate a protein matrix for the development of novel food products 14 . The development and use of mixed foods from these raw materials soymilk and cow s milk would be useful.…”

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confidence: 99%

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Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

et al. 2018

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The present study compared the texture, water holding capacity, and microstructure, as well as performed a particle and sensory evaluation, of soymilk-cow's milk gels induced by acidification of a commercial starter culture with the addition of glucono-δ-lactone (GDL). Texture analysis indicated that gels made with different amounts of GDL had diverse properties. The water holding capacity (WHC) results suggested that the gels had some WHC differences. In addition, the gels with less GDL did not form a network structure. The particle size distribution of the soymilk-cow's milk gels were approximately 3.5 μm. The sensory evaluation results were consistent with the texture properties and microstructure of the gels. This work clearly demonstrated that modulating the usage of GDL for casein and soy protein aggregation enabled the mixture of soy milk and cow's milk to obtain a new category of milk gel products.

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Section: Sem Analysis Of Microstructuresupporting

confidence: 84%

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confidence: 99%

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

et al. 2018

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“…3C). This finding might be mainly due to IL’s higher growth rate and higher substrate utilization than FL, leading to the increased production of organic acids (mainly lactic and acetic acids), which decreased the pH of soymilk, and precipitation was induced when the pIs of the soy proteins was reached (Pyo et al, 2005; Liu et al, 2009; Grygorczyk & Corredig, 2013; Chen et al, 2014). Moreover, the polysaccharides and their hydrolyzates in okara might also play an important role in the increase of viscosity of soymilk inoculated with IL (Villanueva-Suárez et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Xia

Wang

Liu

et al. 2016

PeerJ

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Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.

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“…This is in agreement with the results observed in a previous study. 6 It was suggested that the smaller particle population represented soymilk protein particles, whereas the larger ones were mostly related to fat globules. An aggregation of those particles was observed along with process of lactic fermentation, resulting in gradual increments for D [4,3] and D[v,90] from 0.81 to 97 μm and 1.82 to 273 μm, respectively ( Fig.…”

Section: Particle Size Distributionmentioning

confidence: 99%

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

et al. 2018

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Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone

Cited by 68 publications

References 21 publications

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

Soymilk residue (okara) as a natural immobilization carrier forLactobacillus plantarumcells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions

Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH

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