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The analysis of the causes of protein precipitate formation in the blanched soymilk

Author:
Wang, Yahui, Xing, Jiyun, Wang, Ruican, Guo, Shuntang
Source:
Food chemistry 2017 v.218 pp. 341-347
ISSN:
0308-8146
Subject:
aggregation behavior, beta-conglycinin, blanching, grinding, soybeans, soymilk
Abstract:
This paper explored the causes of protein precipitate formation in blanched soymilk prepared by blanching soybeans through studying the changes in composition and amount of protein particles during its thermal processing. Compared with the traditional method of preparing soymilk, blanching changed the thermal aggregation behavior of protein particles. Results showed that when blanching was applied to soybeans, β-conglycinin (7S) was denatured in the blanched soybeans, which resulted in the fixation and aggregation of 7S prior to the grinding processing. Therefore, 7S lost its inhibitory ability on the growth of other protein aggregation, explaining the increased insoluble precipitates in the blanched soymilk.
Agid:
5523335