Physico chemical characterization of soymilk and soymilk gels: how does processing affect functionality?

在过去几年中，消费者对优质营养产品的兴趣有所增加，特别是大豆衍生产品稳步增长。为了设计含有大豆配方的高质量产品，我们不能简单地调整我们已知的加工方法，而是必须开发新的加工方法。我们建议对豆浆的物理化学性质进行基础研究，首先关注其胶体行为的表征，然后关注加工过程中各种成分相互作用的机制。为了提高大豆原料在食品中的利用率，提高我们对大豆的功能特性和加工行为的基本认识是很重要的。这项工作将重点放在豆浆上，因为对这种产品的胶体行为知之甚少。豆浆作为一种蛋白质饮料是公认的，然而，当用作其他产品的原料或前体时，对其稳定性和凝胶行为知之甚少。此外，虽然大豆蛋白主要由国外的大型加工商生产，但使用豆浆作为原料可能会促进当地业务的开始，对种植者的价值产生显著增加的影响。

For the past few years, consumer interest for products of superior nutritional quality has increased, and in particular soy-derived products have seen a steady increase. To design high quality products with formulations containing soy we can not simply adjust our known processing practices, but novel processing has to be developed. We are proposing a fundamental study on the physico-chemical properties of soymilk, focusing on the characterization of its colloidal behaviour at first, and then on the mechanisms of the interactions of the various components during processing. To be able to increase the utilization of soy ingredients in foods, it is important to improve our fundamental understanding of the functional properties and the processing behaviour of soy. This work will focus on soymilk as very little is known about the colloidal behaviour of this product. Soymilk is well established as a protein drink, however, very little is known on its stability and gelation behaviour when used as an ingredient or a precursor for other products. In addition, while soy protein is manufactured mostly by large processors abroad, the use of soymilk as ingredient may foster the start of local operations with a marked increase in the impact to the value for growers.