Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures
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乳酸发酵形成的豆奶凝胶的质构特征：不同温度热烫豆浆的比较
DOI：
10.1016/j.foodhyd.2014.04.034
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发表时间：
2015-01-01
影响因子：
10.7
通讯作者：
Guo, Shuntang
中科院分区：
文献类型：
--
作者：
Peng, Xingyun;Guo, Shuntang
以脱脂乳为原料，经乳酸发酵生产具有酸奶质构特征的凝胶状食品。去除豆腥味和柔软的酸奶样质地是评价大豆酸奶质量的两个基本标准。但是，热烫处理可以消除豆腥味，对大豆酸奶质构的影响尚不清楚。比较不同热烫温度对大豆酸奶质构的影响。通过质构分析和扫描电镜分析了豆浆凝胶的质构和微观结构变化。在高于70 ℃的热烫温度下产生软且弱的豆奶凝胶。与传统处理相比，在80 ° C的热烫温度下产生的豆浆凝胶的强度和刚度降低了约50%。随着热烫温度的升高，豆浆凝胶的微观结构由“串珠状”蛋白质聚合物交联形成的三维链状网络转变为蛋白质颗粒堆积形成的厚蜂窝状层状结构，并在链状网络周围聚集聚集。在>= 70 ℃热烫处理条件下，可获得具有柔软、嫩滑特性的酸奶状豆奶凝胶。(C)2014爱思唯尔有限公司版权所有。
Soymilk can be used as a raw material to produce gel-like food with texture characteristics of yogurt through lactic fermentation. The removal of beany flavors and a soft yogurt-like texture are two fundamental criteria for evaluating the quality of soy yogurt. However, the effect of blanching treatment, which can eliminate beany flavors, on the texture of soy yogurt remains unclear. The objective of this study was to compare the texture of soy yogurt prepared by blanching soybeans under different blanching temperatures. Variations in texture and microstructure of soymilk gels were analyzed by texture profile analysis and scanning electron microscopy. A soft and weak soymilk gel was produced at a blanching temperature above 70 degrees C. The strength and rigidity of the soymilk gel produced at a blanching temperature of 80 degrees C decreased by approximately 50% compared to that obtained by traditional treatment. With the increase in blanching temperature, the microstructure of the soymilk gel transformed from a three-dimensional stranded network with dense crosslinks of "string of beads" protein polymers to a thick honeycomb, lamellar structure of stacked protein particles and clustered aggregated around the stranded networks. A yogurt-like soymilk gel with soft, tender, and smooth characteristics was obtained with >= 70 degrees C blanching treatment. (C) 2014 Elsevier Ltd. All rights reserved.