Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

Gong, Qihuang; Liu, Caihua; Tian, Yachao; Zheng, Yuxuan; Wei, Libin; Cheng, Tianfu; Wang, Zhongjiang; Guo, Zengwang; Zhou, Linyi

doi:10.1016/j.ultsonch.2023.106421

Cited by 7 publications

(4 citation statements)

References 70 publications

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“…The particle size of proteins can reflect the contact area of proteins with water and the interaction between proteins and water, which will significantly affect the rehydration properties (wettability, solubility, and dispersibility) of proteins [ 22 ]. The average particle size of SPH−SL at different hydrolysis times is shown in Figure 2 .…”

Section: Resultsmentioning

confidence: 99%

“…This allows the soy protein to reach a compact packing state, thereby increasing the bulk density [ 56 ]. The higher packing bulk of SPH−SL prevents agglomeration and oxidation between protein particles, thereby enhancing their solubility [ 22 ]. In addition, the higher bulk density of SPH−SL indicates that the higher the quality of soy protein powder per unit volume, the better the product quality.…”

Section: Resultsmentioning

confidence: 99%

“…where m is the weight of sample, v is volume of sample. The wettability of the powder samples was assessed through dispersion time, following the protocol outlined by Gong et al [22]. Each powder sample (1 g) was introduced into a beaker with 40 mL of water and subjected to magnetic stirring at 300 rpm/min at room temperature.…”

Section: Bulk Densitymentioning

confidence: 99%

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Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis

Ren,

Du,

Zhang

et al. 2024

Foods

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The low rehydration properties of commercial soy protein powder (SPI), a major plant−based food ingredient, have limited the development of plant−based foods. The present study proposes a treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the rehydration of soy protein powder, as well as other processing properties (emulsification, viscosity). The results show that the soy protein–soy lecithin complex powder, which is hydrolyzed for 30 min (SPH–SL−30), has the smallest particle size, the smallest zeta potential, the highest surface hydrophobicity, and a uniform microstructure. In addition, the value of the ratio of the α−helical structure/β−folded structure was the smallest in the SPH–SL−30. After measuring the rehydration properties, emulsification properties, and viscosity, it was found that the SPH–SL−30 has the shortest wetting time of 3.04 min, the shortest dispersion time of 12.29 s, the highest solubility of 93.17%, the highest emulsifying activity of 32.42 m2/g, the highest emulsifying stability of 98.33 min, and the lowest viscosity of 0.98 pa.s. This indicates that the treatment of soy lecithin modification combined with Alcalase hydrolysis destroys the structure of soy protein, changes its physicochemical properties, and improves its functional properties. In this study, soy protein was modified by the treatment of soy lecithin modification combined with Alcalase hydrolysis to improve the processing characteristics of soy protein powders and to provide a theoretical basis for its high−value utilization in the plant−based food field.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis

Ren,

Du,

Zhang

et al. 2024

Foods

Self Cite

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“…The dissolution rate of soluble solids in RBFM soymilk was higher, which increased the viscosity of soymilk and reduced its sedimentation rate (Fan et al., 2020 ; Yuya et al., 2021 ). However, repeated heating increased the distribution of acidic polypeptide and 7S subunits α and α′ on the surface of protein particles and improved the hydrophilicity of protein particles (Gong et al., 2023 ), thereby increasing the viscosity of soymilk and reducing its sedimentation rate. Based on the changes in nutrient content and physical properties of soymilk obtained via different methods, the soymilk generated via RBFM had higher nutrient levels and more stable physical properties, so it was selected to study the storage stability and predict the shelf‐life.…”

Section: Resultsmentioning

confidence: 99%

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Fan,

Duan,

Huang

et al. 2023

Food Science & Nutrition

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This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

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Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder

Asaithambi,

Singha,

Singh

2024

Food Bioprocess Technol

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Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

Cited by 7 publications

References 70 publications

Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis

Commercial Production of Highly Rehydrated Soy Protein Powder by the Treatment of Soy Lecithin Modification Combined with Alcalase Hydrolysis

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder

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