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Effects of Soymilk Protein Deamidation on the Properties of Soymilk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年06期
Page:
1005-1010
Research Field:
Publishing date:

Info

Title:
Effects of Soymilk Protein Deamidation on the Properties of Soymilk
Author(s):
WU LiangXU Jing-tingLIU HeLI Liang-liangGUO Shun-tang
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
Keywords:
SoymilkGlutaminaseDeamidizationProperty
PACS:
TS201.1
DOI:
10.11861/j.issn.1000-9841.2011.06.1005
Abstract:
In order to improve the processing properties of soybean milk,deamidation was applied to modify soybean protein and microwave as a auxiliary heating method was investigated. The effect of dfferent deamidation on protein particle size distribution,potential,the viscosity of the condensed soymilk and soymilk aroma after microwave treatment was also analyed.The results showed that enzymatic deamidation increased Zeta potential of soymilk protein,when degree of deamidation approached 6%,Zeta potential increased by 2 mV.Deamidation reduced the viscosity of soy milk,while the protein particles had the trend of becoming smaller.In addition,deamidation enhanced surface hydrophobicity of soymilk.Microwave-assisited deamidation had more advantages than normal enzymatic treatment in water bath.For one thing,reaction rate is significantly improved.The effect of enzymatic treatment can be easily topped by microwave treatment for only 10 minutes.For another,the microwave treatment lessened the soymilk flavor while improved the relative content of aromas like sweetness resulting changes of soymilk flavor.

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Last Update: 2014-08-18