Ultra high pressure homogenization of soymilk:: Microbiological, physicochemical and microstructural characteristics
Ultra high pressure homogenization of soymilk:: Microbiological, physicochemical and microstructural characteristics
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DOI：
10.1016/j.foodres.2007.01.003
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发表时间：
2007-01-01
影响因子：
8.1
通讯作者：
Ferragut, V.
中科院分区：
文献类型：
--
作者：
Cruz, N.;Capellas, M.;Ferragut, V.
研究了200和300 MPa超高压均质对豆奶品质的影响。将豆奶基料（BP）和超高温（UHT）处理的豆奶与超高温（UHPH）处理的豆奶进行了比较。200和300 MPa的超高PH降低了初始计数、孢子和肠杆菌计数。粒度分析证明了由UHPH引起的粒度的强烈减小，尽管在300 MPa下检测到聚集体的形成。超高压豆奶与高压豆奶和超高温豆奶的颜色存在一定差异，高压豆奶的L*、a* 和B* 坐标值最低。UHPH处理的样品比BP和UHT豆奶更稳定（显示出更少的颗粒沉降），并且在4 ℃下储存30天和60天时也观察到这些差异。差示扫描量热法分析表明，豆奶蛋白质部分变性由200 MPa，而UHPH处理在300 MPa显示相同程度的变性作为UHT豆奶。透射电子显微镜的图像显示的分布和一般特征的胶体颗粒和结构的UHPH，BP和UHT这是一般符合的物理化学参数研究。(c)2007爱思唯尔有限公司版权所有。
The effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa on soymilk was studied. A soymilk base product (BP) and ultra high temperature (UHT) treated soymilk were compared with UHPH treated soymilk. UHPH at 200 and 300 MPa reduced initial counts, spores and enterobacteria counts. Particle size analysis evidenced the intense reduction of particle size caused by UHPH, although the formation of aggregates was detected at 300 MPa. Colour differences between UHPH and BP or UHT soymilks were found. Treated soymilk (300 MPa) showed the lowest values of L*, a* and b* coordinates. UHPH processed samples were more stable (showed less particle settling) than BP and UHT soymilks and these differences were also observed at days 30 and 60 of storage at 4 degrees C. Differential scanning calorimetry analysis indicated that soymilk proteins were partially denatured by 200 MPa, whereas UHPH treatment at 300 MPa showed the same extent of denaturation as UHT soymilk. Images of transmission electron microscopy showed the distribution and general characteristics of the colloidal particles and structures of UHPH, BP and UHT which were generally in accordance with the physicochemical parameters studied. (c) 2007 Elsevier Ltd. All rights reserved.