Insolubilisation and gelation of heat-frozen soymilk

Freeze-Gelation of Sucrose or Trehalose Treated Soymilk.

“…However, these measurements were carried out in the same vessel, so each parameter was viewed as an apparent value. In a previous paper (Shimoyamada et al, 1999a), the freeze-gel showed a very low breaking stress (about 1000 N/m 2 ). The texture analysis showed that each parameter of the freeze-gel was very low and had a similarity to some kinds of commercial yogurt (data not shown), although only apparent parameters were calculated.…”

“…In our previous paper (Shimoyamada et al, 1999a), we reported a soymilk freeze-gel which was derived from soymilk through successive heating, precooling and freezing processes without the addition of coagulants such as calcium sulfate, magnesium chloride, or glucono-␦-lactone. The soymilk freeze-gel obtained was similar to soft tofu or yogurt.…”

“…Preparation and freeze-gelation of soymilk Raw soymilk (protein, 6.5%) was manually prepared as described (Shimoyamada et al, 1999a). Raw soymilk preparation was mixed with sucrose or trehalose (0-1 wt% of soymilk), then heated in an autoclave at 110˚C for 3 min.…”

“…; 30 ml each), and stored in a temperature-controlled refrigerator. The soymilk samples were first cooled at -5˚C for 2 h then frozen at -20˚C for 14 days as described (Shimoyamada et al, 1999a). The freeze-stored soymilk was thawed in a water bath at 30˚C.…”

“…The soymilk freeze-gel obtained was similar to soft tofu or yogurt. In these gelation processes, namely the freeze-gelation processes, heating and precooling steps are necessary to form a uniform gel-like texture (Shimoyamada et al, 1999a). Konstantinova and Lozinsky (1997) reported on cryoptropic gelation of ovalbumin, which is a process of protein gelation that takes place at subzero temperatures.…”