Physicochemical characterization of soymilk after step-wise centrifugation

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

“…In soymilk, particles dispersed in the aqueous phase are of different characteristics such as oil droplets, native protein aggregates (protein bodies), and other aggregates formed from oil droplets and proteins and/or polysaccharides (Cruz et al, 2007;Malaki Nik, Tosh, Poysa, Woodrow, & Corredig, 2008). The most common stability problems of vegetable beverages are the creaming of oil droplets and the sedimentation of solid particles; both phenomena depending to a great extent on particle size distribution.…”

“…In the case of soybean, globulins are strongly affected by the decrease in solubility, due to the denaturation produced by UHPH treatment above 200 MPa, with the consequent aggregation (Floury et al, 2002). Malaki Nik et al (2008) have study the colloidal stability of soymilk in terms of particle size distribution as influenced by heat treatment and homogenization. They concluded that heating of soymilk disrupts large aggregates of soy proteins and causes a decrease in the particle size.…”

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

“…Several studies are reported on production of soya milk, sesame milk, and peanut milk (Isanga and Zhang 2009;Malaki et al 2008;Mullin et al 2001;Rinaldoni et al 2012). In all cases, the bean flour to water ratio, temperature and time of extraction vary greatly from one legume seed variety to another and between producers.…”

Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

“…Soymilk particles are formed during heat treatment of soymilk through initial denaturation and dissociation of raw protein aggregates, and subsequent rearrangement and association of subunits via predominantly electrostatic interactions, hydrophobic interactions, hydrogen bonding, and some disulfide bridging (Lakshmanan, de Lamballerie, & Jung, 2006;Malaki Nik, Tosh, Poysa, Woodrow, & Corredig, 2008a;Ren, Tang, Zhang, & Guo, 2009). After heating, over half of the particles are larger than 40 nm (Ono, Choi, Ikeda, & Odagiri, 1991).…”

“…After heating, over half of the particles are larger than 40 nm (Ono, Choi, Ikeda, & Odagiri, 1991). The majority of the protein particles in heated soymilk are soluble (Malaki Nik, Tosh, Poysa, Woodrow, & Corredig, 2008b), and contain the major soy protein subunits (Malaki Nik et al, 2008a). Previous work (Ringgenberg, Corredig, & Alexander, in press) demonstrated that different water-to-soybean ratios used to prepare soymilk produced colloidal protein particles containing > 80% protein, but differed in some aspects, namely protein-to-solid content ratio, apparent size, and exhibited different dynamic behaviours as a function of volume fraction.…”