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Effect of Thermal Processing on Thiamine Content in Soymilk and SPC Milk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年06期
Page:
988-992
Research Field:
Publishing date:

Info

Title:
Effect of Thermal Processing on Thiamine Content in Soymilk and SPC Milk
Author(s):
LV Yu-cui; HUA Yu-fei; KONG Xiang-zhen; LIU Xiao-heng
State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China
Keywords:
Soymilk; SPC milk; Thiamine; Thermal processing; Reaction kinetics
PACS:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2012.06.027
Abstract:
Soymilk and Soybean protein concentrate(SPC)milk were heated under certain temperatures(90-130℃)and times(0-60 min).The thiamine content of the two samples was determined.The thiamine was putted in SPC milk according to GB14800-1994.Thermal degradation of thiamine in soymilk and SPC milk increased as the temperature increases.The decimal reduction time(D value),which was the time for 90% destruction of the thiamine at the specified temperature,was fitted the first-order reaction.According to the Arrhenius Equation,kinetic data on the thermal degradation of thiamine in soymilk and SPC milk were fitted with the first-order reaction but the kinetic parameters of the two samples were different.As compared to SPC milk,soymilk was less sensitive to thermal processing.

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Last Update: 2014-08-20