Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Han, Hwana; Choi, Jae Kwon; Park, Joheun; Im, Hae Cheon; Han, Jae Heum; Huh, Moon Haeng; Lee, Yoon-Bok

doi:10.1080/19476337.2021.1893824

Cited by 17 publications

(13 citation statements)

References 152 publications

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“…Although soymilk contains a large amount of particulate matter, it has good electrical conductivity . Compared with the conventional heating method, the free amino acid content in soymilk heated by the ohmic method increases significantly, while the content of mercapto groups and protein surface hydrophobicity decreases significantly . High-voltage pulsed electric field sterilization is a nonthermal processing method that utilizes the principle of dielectric breakdown of strong electric field pulses to inhibit microbial growth in food.…”

Section: Processing Technology Of Plant Protein-based Productsmentioning

confidence: 99%

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Fu,

Zhao,

Rong

et al. 2023

J. Agric. Food Chem.

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Plant proteins are high-quality dietary components of food products. With the growing interest in sustainable and healthy food alternatives, plant proteins have gained significant attention as viable substitutes for animal-based proteins. Understanding the diversity of protein sources derived from plants, novel processing technology, and multiple applications is crucial for developing nutritious and sustainable plant protein-based products. This Review summarizes the natural sources of traditional and emerging plant proteins. The classifications, processing technologies, and applications of plant protein-based products in the food industry are explicitly elucidated. Moreover, the advantages and disadvantages of plant protein-based food products are revealed. Strategies such as protein fortification and complementation to overcome these shortcomings are critically discussed. We also demonstrate several issues that need to be addressed in future development.

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Section: Processing Technology Of Plant Protein-based Productsmentioning

confidence: 99%

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Fu,

Zhao,

Rong

et al. 2023

J. Agric. Food Chem.

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“…Soymilk is a plant‐based milk made from soybean seed and is a popular alternative to dairy milk. The demand for soymilk is increasing annually with the rapid rise in popularity of plant‐based diets (Han et al, 2021). Many studies have investigated the health components and health benefits of soymilk.…”

Section: Introductionmentioning

confidence: 99%

Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating

Murakami,

Matsuno,

Shimoyamada

2023

J Food Process Engineering

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The purpose of this study is to investigate denaturation kinetics of 7S and 11S proteins as well as lipoxygenase in soymilk during ohmic heating treatment. Because denaturation kinetics of 7S and 11S are nth‐order reaction, a reaction order was estimated based on experimental data and simulation results using Arrhenius parameters calculated through differential scanning calorimetry dynamic method. Denaturation kinetic of lipoxygenase was determined by denaturation ratio which estimated based on oxygenase activity of its after ohmic heating treatment at 65, 70, and 72.5°C. The reaction orders of 7S and 11S proteins during ohmic heating of raw soymilk were determined as 3.25 and 1.52, respectively; while the reaction order of 11S protein in preheated soymilk at 75°C for 1 h was found to be 1.94 with a good correlation between experimental data and simulation result. Electrophoresis results indicated that trypsin inhibitor might affect the denaturation of 11S protein during ohmic heating. The denaturation of lipoxygenase during ohmic heating followed a first‐order reaction at all temperatures, and denaturation simulation using the Arrhenius parameters corresponded well with the experimental data.Practical ApplicationsThis study provides valuable insights into improving a quality of soymilk products. 7S and 11S proteins play a critical role in determining viscosity of soymilk and tofu made from soymilk, which together account for a large proportion of the total proteins in soymilk. Understanding the thermal denaturation kinetics of 7S and 11S proteins can help food manufacturers optimize their processing parameters to achieve the desired physical properties of soymilk. Moreover, lipoxygenase is responsible for producing beany flavor components in soymilk, and understanding its thermal denaturation kinetic can lead to production of soymilk with high consumer acceptance. Our research supports a practical application of ohmic heating technology in the processing of soymilk.

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“…Studies by Han et al (2021) and Sarangapany et al (2022) showed that a mandatory stage in the production of cow's milk analogues is the extraction of water-and salt-soluble protein fractions from raw materials. First, pre-grinding of raw materials is carried out, followed by the preparation of a suspension and filtering it, to obtain a consistency similar to cow's milk.…”

Section: Introductionmentioning

confidence: 99%

“…Pasteurisation is performed by heat treatment, but Aydar et al (2020) suggest that the use of high temperatures (from 60°C to 130°C) changes the physical, chemical, and organoleptic properties and nutritional value of beverages. Analysing research data by Han et al (2021), an extremely important step in the production of beverages based on plant raw materials is the choice of technological parameters, which is associated with the need to block or break down anti-nutrients: protease inhibitors, lectins (for example, during the use of legumes) specific alkaloids or other substances that can cause protein deposition.…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of the Amino Acid Composition of Beverages Based on Plant Raw Materials and Cow's Milk

Мерзлов¹,

Tsebro²,

Rol³

et al. 2022

Scientific Horizons

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Knowledge of the peculiarities of technological processes for the production of cow's milk analogues, optimal parameters for production, the chemical composition of raw materials and the resulting finished product, in particular the amino acid composition, plays an essential role in the development of new types of functional products, improvement of their stability, taste, and nutritional properties, and allows them to be enriched with additional components through various modifications. The purpose of the study is to compare the amino acid composition and balance of amino acids of various types of beverages based on plant raw materials: almond, rice and coconut, oatmeal with respect to the amino acid composition of cow's milk protein. The following methods were used: capillary electrophoresis – to determine the amino acid composition of the protein in analogues of milk and cow's milk, mathematical – to calculate the amino acid score and utility coefficient. The composition, organoleptic quality indicators, main technological stages, and safety of production of plant-based analogues of animal milk are presented. Three types of plant-based beverages were used for the study: almond with a mass fraction of fat of 1.5%; oatmeal with a mass fraction of fat of 2.5%; rice and coconut with a mass fraction of fat of 1.8%; and cow's milk with a mass fraction of fat of 2.5%. A comparative estimate of the mass fraction of amino acids valine, isoleucine, leucine, lysine, methionine, threonine, and phenylalanine in the protein of beverages based on plant raw materials is presented relative to the mass fraction of amino acids in the milk protein, and the reference protein. The limiting amino acid in the protein composition of the studied analogues of cow's milk is methionine. The highest amino acid protein scores were observed in oatmeal drink; however, they did not exceed those of pasteurised milk. To assess the balance of the amino acid composition, the utility coefficient was determined. The findings are of practical importance, because they can be used in the production of functional products, in particular, analogues of cow's milk, to improve the composition, increase biological value, and enrichment with nutrients and additional components

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Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Cited by 17 publications

References 152 publications

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications

Investigating thermal denaturation kinetics of 7S and 11S proteins and lipoxygenase in soymilk through ohmic heating

Comparative Analysis of the Amino Acid Composition of Beverages Based on Plant Raw Materials and Cow's Milk

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