The analysis of the causes of protein precipitate formation in the blanched soymilk.
The analysis of the causes of protein precipitate formation in the blanched soymilk.
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DOI：
10.1016/j.foodchem.2016.09.084
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发表时间：
2017-03
期刊：
影响因子：
8.8
通讯作者：
Yahui Wang;Jiyun Xing;Ruican Wang;Shuntang Guo
中科院分区：
文献类型：
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作者：
Yahui Wang;Jiyun Xing;Ruican Wang;Shuntang Guo
通过研究热处理过程中蛋白质颗粒组成和数量的变化，探讨了热烫大豆制备热烫豆乳中蛋白质沉淀形成的原因。与传统的豆浆制备方法相比，热烫改变了蛋白质颗粒的热聚集行为。结果表明，大豆经热烫处理后，其β-伴大豆球蛋白（7S）发生变性，导致7S在粉碎前发生固定和聚集。因此，7S失去了对其他蛋白质聚集体生长的抑制能力，解释了热烫豆浆中不溶性沉淀物增加的原因。
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.