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Chengchun Chou - One of the best experts on this subject based on the ideXlab platform.
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effect of lactic fermentation on the total phenolic saponin and phytic acid contents as well as anti colon cancer cell proliferation activity of Soymilk
Journal of Bioscience and Bioengineering, 2013Co-Authors: Li Ru Lai, Huiyu Huang, Shuchen Hsieh, Chengchun ChouAbstract:In an attempt to develop healthy dietary adjuncts, Soymilk was fermented simultaneously with Streptococcus thermophilus 14085 and Bifidobacterium infantis 14603 at 37 °C for 24 h. It was found that lactic fermentation reduced the content of saponins and phytates, which possess antinutritional activity, and enhanced the total phenolic content as well as antitumor cell proliferation effect of Soymilk against HT-29 and Caco-2 cells. The original antitumor cell component, starter organisms, and antitumor cell bioactive principles formed in Soymilk during fermentation, might all have contributed to the enhanced antitumor activity of fermented Soymilk. The antiproliferative effect of the extracts varied with extraction solvent. Extracts obtained from fermented Soymilk with 80% methanol exhibited the highest suppression effect on the proliferation of HT-29 and Caco-2 cells. This study further stresses the potential of developing Soymilk as a healthy dietary adjunct possessing enhanced anticancer activity through the use of lactic fermentation.
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transformation of isoflavone phytoestrogens during the fermentation of Soymilk with lactic acid bacteria and bifidobacteria
Food Microbiology, 2006Co-Authors: Hsianglin Chien, Huiyu Huang, Chengchun ChouAbstract:In the present study, Soymilk is fermented with lactic acid bacteria (Streptococcus thermophilus BCRC 14085, Lactobacillus acidophilus BCRC 14079) and bifidobacteria (Bifidobacterium infantis BCRC 14633, B. longum B6) individually, and in combination. The change in the content of various isoflavones (aglycones, glucoside, acetyl- and malonyl-glucosides) and the beta-glucosidase activity in Soymilk during fermentation is investigated. It is observed that fermented Soymilk contains a lower total isoflavone content (81.94-86.61 microg/ml) than Soymilk without fermentation (87.61 microg/ml). Regardless of starter organism employed, fermentation causes a major reduction in the contents of glucoside, malonylglucoside and acetylglucoside isoflavones along with a significant increase of aglycone isoflavones content. The level of change in the content of various isoflavones and beta-glucosidase activity after fermentation varies with the starter organism. Among all the fermented Soymilks tested, Soymilk fermented with S. thermophilus showed the highest beta-glucosidase activity and the greatest increase in the contents of aglycones. The percentage of daidzein, genistein and glycitein to total isoflavone content in S. thermophilus-fermented Soymilk increases from an initial 14.24%, 6.89% and 2.45%, respectively, to 36.20%, 28.80% and 12.44% after 24h of fermentation. Finally, the increase of aglycones and decrease of glucoside isoflavones during fermentation coincides with the increase of beta-glucosidase activity observed in fermented Soymilk.
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antioxidative activities of Soymilk fermented with lactic acid bacteria and bifidobacteria
Food Microbiology, 2006Co-Authors: Yichieh Wang, Chengchun ChouAbstract:To further the goal of developing a probiotic dietary adjunct using Soymilk, Soymilk is fermented with lactic acid bacteria (Lactobacillus acidophilus CCRC 14079 or Streptococcus thermophilus CCRC 14085) and bifidobacteria (Bifidobacterium infantis CCRC 14633 or Bifidobacterium longum B6) individually, and in conjunction. We investigate several antioxidative activities including the inhibition of ascorbate autoxidation, the scavenging effect of superoxide anion radicals and hydrogen peroxide, and the reducing activity exerted by different varieties of fermented Soymilks. In addition, the effect of spray-drying and freeze-drying on changes in antioxidative activity is examined. We find that in fermented Soymilk both the inhibition of ascorbate autoxidation, and the reducing activity and scavenging effect of superoxide anion radicals varied with the starters used, but nevertheless are significantly higher than those found in unfermented Soymilk. In general, antioxidative activity in Soymilk fermented with lactic acid bacteria and bifidobacteria simultaneously is significantly higher (P < 0.05) than that fermented with either individually. Moreover, antioxidative activity increases as the fermentation period is extended. However, unfermented Soymilk shows an H2O2-scavenging effect, while there is no scavenging effect except for the accumulation of H2O2 in fermented Soymilk. Finally, we find that freeze-drying causes a significantly lesser (P < 0.05) reduction in the antioxidative activity of Soymilk than does spray-drying. Irrespective of the drying method and the starters used for fermentation. The antioxidative activity of fermented Soymilk reduces after drying yet remains higher than that of dried unfermented Soymilk.
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viability of lactic acid bacteria and bifidobacteria in fermented Soymilk after drying subsequent rehydration and storage
International Journal of Food Microbiology, 2004Co-Authors: Yichieh Wang, Rochchui Yu, Chengchun ChouAbstract:To develop a probiotic dietary adjunct, Soymilk fermented with various combinations of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium longum and Bifidobacterium infantis) was subjected to freeze-drying and spray-drying. Survival of the starter organisms during the drying process, subsequent rehydration at different temperatures and during a 4-month period of storage under different storage conditions was examined. After freeze-drying, lactic acid bacteria and bifidobacteria exhibited a survival percent of 46.2-75.1% and 43.2-51.9%, respectively, higher than that noted after spray-drying. Regardless of the drying condition, S. thermophilus showed a higher percentage of survival than L. acidophilus, while B. longum survived better than B. infantis. Further study with Soymilk fermented with S. thermophilus and B. longum revealed that the freeze-dried and spray-dried fermented Soymilk rehydrated at 35-50 degrees C and 20 degrees C, respectively, was optimum for the recovery of the starter organisms. Both S. thermophilus and B. longum survived better in the freeze-dried than the spray-dried fermented Soymilk during storage. A higher percent of survival was also noted for both the starter organisms when the dried fermented Soymilk was stored at 4 degrees C than 25 degrees C. Holding the dried fermented Soymilk in the laminated pouch enabled S. thermophilus and B. longum to exhibit a higher percentage of survival than in the deoxidant- and desiccant-containing glass or polyester (PET) bottle. Among all the packaging materials and storage temperatures tested, starter organisms were most stable in the dried fermented Soymilk held in laminated pouch and stored at 4 degrees C. Under this storage condition, S. thermophilus and B. longum showed a survival percentage of 51.1% and 68.8%, respectively, in the freeze-dried fermented Soymilk after 4 months of storage. Meanwhile, S. thermophilus and B. infantis in the spray-dried fermented Soymilk showed a survival percent of 29.5% and 57.7%, respectively.
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sugar and acid contents in Soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria
Food Microbiology, 2003Co-Authors: Yichieh Wang, Rochchui Yu, Hsinyi Yang, Chengchun ChouAbstract:Abstract In this study, two strains of lactic acid bacteria, Lactobacillus acidophilus CCRC 14079 and Streptococcus thermophilus CCRC 14085 were used in single culture and in combination with either Bifidobacteria infantis CCRC 14633 or Bifidobacteria longum B6 for the production of fermented Soymilk. Changes in the content of some components including sugars, organic acids and acidity in Soymilk during fermentation were examined. Results revealed that L. acidophilus and S. thermophilus were capable of metabolizing stachyose and raffinose in Soymilk. In addition, S. thermophilus exploited these substrates more efficiently than L. acidophilus . During the 24–32 h of fermentation with single culture of either L. acidophilus or S. thermophilus , content of raffinose, stachyose, sucrose, and pH in Soymilk decreased, while content of fructose and glucose plus galactose increased. Introduction of bifidobacteria with lactic acid bacteria as the starter culture affected significantly the sugar and acid contents of the fermented Soymilk. A further reduction in the content of stachyose and raffinose and a higher content of sucrose, fructose, glucose plus galactose and acetic acid were found in Soymilk fermented with mixed cultures of bifidobacteria and lactic acid bacteria than that fermented with single culture of the respective lactic acid bacteria.
Nagendra P. Shah - One of the best experts on this subject based on the ideXlab platform.
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antiradical and tea polyphenol stabilizing ability of functional fermented Soymilk tea beverage
Food Chemistry, 2014Co-Authors: Danyue Zhao, Nagendra P. ShahAbstract:Abstract This study examined the potential of two-step fermentation to preserve TPs in functional soy–tea beverage. Fermented Soymilk–tea (FST) was produced by culturing Streptococcus thermophilus , Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium longum in Soymilk supplemented with tea extract (TE). Total phenolic content (TPC) and anti-radical activities were determined for FSTs and fermented Soymilk (FS). A HPLC method was employed to quantify nine major tea phenolics in FST products. TPC was significantly higher ( p oolong tea > black tea > Soymilk. The FSTs were effective at scavenging DPPH-radical rather than hydroxyl radical. Optimal pH to stabilize TPs in SMT was ca . 5.7, which reduced total TP loss by ca . 40% compared with that obtained from products with TE supplemented at the beginning of fermentation. A gradual decrease in TPs was observed during storage (4 °C), with more than half of total TPs remained in FST after 8 weeks.
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effect of tea extract on lactic acid bacterial growth their cell surface characteristics and isoflavone bioconversion during Soymilk fermentation
Food Research International, 2014Co-Authors: Danyue Zhao, Nagendra P. ShahAbstract:Abstract In this study, the influences of tea extract (TE) supplementation on selected lactic acid bacteria (LAB) growth, their cell surface characteristics and soy isoflavone bioconversion were investigated. Soymilk-tea (SMT) was prepared by combining TE (green, oolong or black tea) with Soymilk containing lactose (SML). Bacterial growth was studied by inoculating four LAB into Soymilk or SMT individually. FT-IR spectroscopy and cell surface hydrophobicity (SH) assay were performed to monitor the changes in bacterial cell surface characteristics due to TE supplementation. HPLC analysis was used to evaluate isoflavone bioconversion in fermented Soymilk and SMT. Results showed that TE promoted the growth of Lactobacillus delbrueckii ssp. bulgaricus (Lactobacillus bulgaricus) and L. paracasei but inhibited the growth of L. acidophilus and Streptococcus thermophilus at a concentration of 2% (weight of TE powder/volume of Soymilk). Viabilities of all LAB in fermented SMT were maintained at above 7 log CFU/mL during a four-week refrigeration (4 °C). FT-IR spectra indicated major changes in the membrane fatty acids, proteins and cell wall polysaccharides after TE treatment. Changes in SH provided further information on the modification of bacterial cell surface by TE. Inhibition of deglycosylation was observed in fermented SMT for L. acidophilus and L. paracasei, both of which exhibited strong ability to transform isoflavone glycoside in SML, while isoflavone bioconversion was enhanced for L. bulgaricus. Our study provides some practical significance for developing novel functional soyfood by combining gut health-promoting bacteria, soy isoflavones and tea polyphenols.
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Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in Soymilk during extended fermentation
LWT - Food Science and Technology, 2014Co-Authors: Danyue Zhao, Nagendra P. ShahAbstract:Abstract In this study, the influence of lactic acid bacteria fermentation on the antioxidant capacity, phenolic compounds and vitamins profile of Soymilk with different final fermentation pH values (pH 4.55, 4.15 and 3.85) was examined. Fermented Soymilk (FSM) with a final pH of 3.85 exhibited relatively higher antioxidant capacity than samples terminated at pH 4.55 or 4.15, as shown from results of Folin–Ciocalteu assay (57.3–63.8 mg GAE/100 mL FSM), DPPH-radical scavenging efficiency (30.0–36.5%) and ferricyanide reducing power (1.13–1.58 mg AAE/100 mL FSM). Among all products, Lactobacillus rhamnosus WQ2-fermented Soymilk showed the highest antioxidant level among the four Lactobacillus species, while Lactobacillus acidophilus CSCC 2400 possessed the best ability to deglycosylate isoflavone glucoside (IG), reducing IG concentration by 60.8%. Four vitamins, three phenolic acids, one flavanol, and six isoflavones were detected in fermented and non-fermented Soymilk by HPLC-DAD. The contents of antioxidant compounds in FSM were closely related to reducing power and anti-radical ability. In addition, antioxidant capacity was highly correlated with proteolytic activity. This study also demonstrated the potential of extended fermentation to enhance the overall health-promoting property of the products.
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production of β glucosidase and hydrolysis of isoflavone phytoestrogens by lactobacillus acidophilus bifidobacterium lactis and lactobacillus casei in Soymilk
Journal of Food Science, 2007Co-Authors: Osaana Donkor, Nagendra P. ShahAbstract:The study determined β-glucosidase activity of commercial probiotic organisms for hydrolysis of isoflavone to aglycones in fermenting Soymilk. Soymilkmade with soy protein isolate (SPI)was fermented with Lactobacillus acidophilus LAFTI� L10, Bifidobacterium lactis LAFTI� B94, and Lactobacillus casei LAFTI� L26 at 37 ◦C for 48 h and the fermented Soymilkwas stored for 28 d at 4 ◦C. β-Glucosidase activity of organisms was determined using ρ-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis of isoflavone glycosides to aglycones by these organisms was carried out. The highest level of growth occurred at 12 h for L. casei L26, 24 h for B. lactis B94, and 36 h for L. acidophilus L10 during fermentation in Soymilk. Survival after storage at 4 ◦C for 28 d was 20%, 15%, and 11% greater (P < 0.05) than initial cell counts, respectively. All the bacteria produced β-glucosidase, which hydrolyzed isoflavone β-glycosides to isoflavone aglycones. The decrease in the concentration of β-glycosides and the increase in the concentration of aglyconeswere significant (P <0.05) in the fermented Soymilk. Increased isoflavone aglycone content in fermented Soymilk is likely to improve the biological functionality of Soymilk.
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endogenous β glucosidase and β galactosidase activities from selected probiotic micro organisms and their role in isoflavone biotransformation in Soymilk
Journal of Applied Microbiology, 2007Co-Authors: Daniel O Otieno, Nagendra P. ShahAbstract:Aim To compare endogenous beta-glucosidases and beta-galactosidases for hydrolysis of the predominant isoflavone glycosides into isoflavone aglycones in order to improve biological activity of Soymilk. Methods and results beta-glucosidase and beta-galactosidase activities of probiotic organisms including Lactobacillus acidophilus ATCC 4461, Lactobacillus casei 2607 and Bifidobacterium animalis ssp. lactis Bb12 in Soymilk were evaluated and correlated with the increase in concentration of isoflavone aglycones during fermentation. The concentrations of isoflavone compounds in Soymilk were monitored using a Varian model high-performance liquid chromatography (HPLC) with an amperometric electrochemical detector. In all micro-organisms, beta-glucosidase activity was found greater than that of beta-galactosidase. There was an increase in the aglycone concentration with incubation time because of the apparent hydrolytic action on isoflavone glycosides. Aglycone concentration in the Soymilk with L. acidophilus 4461, L. casei 2607 and B. animalis ssp. lactis Bb12, increased by 5.37-, 5.52- and 6.10-fold, respectively, after 15 h of fermentation at 37 degrees C. The maximum hydrolytic potential was also observed at 15 h of fermentation for the three micro-organims coinciding with peak activities of the two enzymes. Conclusions beta-glucosidase activity was more than 15 times higher than beta-galactosidase activity in Soymilk for each of the micro-organisms during fermentation. beta-glucosidase played a greater role in isoflavone glycoside hydrolysis. Significance and impact of the study Screening for beta-glucosidase and beta-galactosidase activities among probiotics in Soymilk is important for the improvement of biological activity of Soymilk and in the selection of micro-organisms for use in the growing industry of functional foods and beverages.
V Ferragu - One of the best experts on this subject based on the ideXlab platform.
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comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological physical and chemical quality of Soymilk
Lwt - Food Science and Technology, 2012Co-Authors: Fabio Henrique Poliseliscopel, M M Hernandezherrero, V FerraguAbstract:Abstract The effect of ultra high pressure homogenization (UHPH) at 200 and 300 MPa in combination with different inlet temperatures (55, 65 and 75 °C) on Soymilk was studied. UHPH-treated Soymilk was compared with the base product (untreated), with pasteurized (95 °C for 30 s) and with ultra high temperature (UHT; 142 °C for 6 s) treated Soymilks. Microbiological (total aerobic meshophilic bacteria, aerobic spores, and Bacillus cereus ), physical (dispersion stability and particle size distribution) and chemical (lipoxygenase activity, hydroperoxide index and trypsin inhibitor activity) parameters of special relevance in Soymilk were studied. Microbiological results showed that pressure and inlet temperature combination had a significant impact on the lethal effect of UHPH treatment. While most of UHPH treatments applied produced high quality of Soymilks better than that pasteurized, the combination of 300 MPa and 75 °C produced a commercially sterile Soymilk. UHPH treatments caused a significant decrease in particle size resulting in a high physical stability of samples compared with conventional heat treatments. UHPH treatment produced lower values of hydroperoxide index than heat treated Soymilks although trypsin inhibitor activity was lower in UHT-treated products.
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Soymilk treated by ultra high pressure homogenization acid coagulation properties and characteristics of a soy yogurt product
Food Hydrocolloids, 2009Co-Authors: N S Cruz, M Capellas, D P Jaramillo, A J Trujillo, V FerraguAbstract:Abstract The effects of ultra high-pressure homogenization (UHPH) on Soymilk were investigated and its suitability for soy-yogurt manufacturing was compared with conventional heat treatments (UHT and autoclaved). UHPH Soymilk at 40 and 50 °C inlet temperature was treated at 200 and 300 MPa. Coagulation parameters and acidification curves were determined for the fermentation process. Textural parameters, water-holding capacity and microstructure were performed on soy-yogurts obtained after cold storage during 24 h. Results indicated that conventionally heat-treated Soymilks and UHPH-treated samples exhibited different behaviour to coagulation. Heat-treated Soymilk had a shorter onset of gelation, and higher aggregation rate and gel network density than UHPH-treated Soymilk. However, physical quality parameters, specially firmness, were much better in UHPH than in conventional heat-treated soy-yogurts.
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ultra high pressure homogenization of Soymilk microbiological physicochemical and microstructural characteristics
Food Research International, 2007Co-Authors: N S Cruz, M Capellas, A J Trujillo, M Hernandez, V FerraguAbstract:Abstract 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 °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.
Shun Tang Guo - One of the best experts on this subject based on the ideXlab platform.
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characterization of particles in Soymilks prepared by blanching soybeans and traditional method a comparative study focusing on lipid protein interaction
Food Hydrocolloids, 2017Co-Authors: Xingyun Peng, Yahui Wang, Jiyun Xing, Ruican Wang, Xiaodi Shi, Shun Tang GuoAbstract:Abstract The beany flavor of Soymilk can be eliminated by blanching soybeans at high temperatures. However, compared with the traditional preparation methods, this pre-extraction heating process may have additional effects on protein aggregation. In this study, the distribution of lipid and protein was analyzed by an ultracentrifugation method that separates different fractions of Soymilk on the basis of the size and density of particles. For traditional Soymilk, results showed that ∼95% of total lipids were enriched in the floating fraction. For the Soymilk prepared by blanching soybeans (blanched Soymilk), only ∼ 55% of total lipids were found in the floating fraction, in accordance with ∼40% of total lipids presenting in the particulate fraction. SDS-PAGE also showed that the oleosin band existed in the particulate fraction of the blanched Soymilk. Moreover, compared with traditional Soymilk, blanched Soymilk exhibited an obvious red shift in the intrinsic fluorescence spectrum and was composed of particles with significantly high surface hydrophobicity. In conclusion, blanching process alters the denaturation and aggregation mechanism of Soymilk particles, thus trapping parts of oil bodies into particulate proteins.
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particle formation and gelation of Soymilk effect of heat
Trends in Food Science and Technology, 2016Co-Authors: Xingyun Peng, Chengang Ren, Shun Tang GuoAbstract:Abstract Backgrounds Soymilk is a complex colloidal system that mainly comprises protein and lipid particles and other minor components. Soymilk is consumed worldwide as a nutritious protein beverage and used as raw material to produce soy gel foods, such as tofu and soy yogurt. Recently, Soymilk has been applied in dairy industry as a functional ingredient to improve the texture, flavor, and nutritional value of various products. To fulfill these traditional and innovative applications, researchers must elucidate the structure–function relationship of the major components of Soymilk. Scope and approach This review aims to provide a fundamental picture of the microstructural nature of Soymilk and its gel. The behavior of particles during Soymilk gelation is also discussed. This study emphasizes the influence of heat on formation of particles and gelation of Soymilk. Key findings and conclusions When heating raw Soymilk, the subunits of soy protein are denatured, dissociated, and subsequently aggregated to form particles with heterogeneous sizes, composition, and molecular structure. The ion- or acid-induced coagulation between denatured soy protein and lipid particles results in Soymilk gelation. Models based on published data are proposed to illustrate protein–lipid interaction during Soymilk production and gelation.
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Texture characteristics of Soymilk gels formed by lactic fermentation: A comparison of Soymilk prepared by blanching soybeans under different temperatures
Food Hydrocolloids, 2015Co-Authors: Xingyun Peng, Shun Tang GuoAbstract: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°C. The strength and rigidity of the Soymilk gel produced at a blanching temperature of 80°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°C blanching treatment.
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Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk
Journal of Food Science, 2011Co-Authors: Yan Chun Lv, Huan Lu Song, Liang Wu, Xin Li, Shun Tang GuoAbstract:A total of 8 beany odor-active compounds and 4 non-beany aroma-active compounds of traditional Soymilk were identified through dynamic headspace dilution analysis (DHDA) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). To eliminate the beany flavors, Soymilk was processed with hot water blanching and grinding for 2, 4, 6, 8, and 10 min with a temperature between 80 and 100 °C. A total of 5 beany odor-active compounds and 3 non-beany aroma-active compounds of this Soymilk were analyzed by headspace solid phase microextraction (HS-SPME). As a result, lipoxygenase (LOX) activity gradually decreased by hot water treatment with time, and with the decrease of Lox activity, the 5 beany odor-active compounds and 3 non-beany aroma-active compounds were significantly decreased. However, the reduction in non-beany flavor compounds was smaller than for beany odor compounds. Therefore, a balance between beany and non-beany flavors can be reached in Soymilk. When the soaked soybeans were blanched and ground with hot water for 2 to 6 min, the LOX activity was between 38% and 57% of the beginning activity. For these processing times, the non-beany compounds could be largely maintained. The ratio of the total peak area of the 3 non-beany aroma compounds and 5 beany flavor compounds was between 0.07 and 0.12, and the sensory scores of the aromas were higher than that of the off-flavors. Practical Application: Beany flavors in Soymilk could be reduced with hot water blanching and grinding at temperature above 80 °C. However, the treatment of hot water blanching affected the non-beany aromas of Soymilk. A suitable blanching and grinding time is necessary to achieve a balance of Soymilk flavors.
M Capellas - One of the best experts on this subject based on the ideXlab platform.
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physical characteristics during storage of soy yogurt made from ultra high pressure homogenized Soymilk
Journal of Food Engineering, 2009Co-Authors: V Ferragut, N S Cruz, A J Trujillo, B Guamis, M CapellasAbstract:Abstract The effects of ultra-high pressure homogenization (UHPH) on Soymilk for producing soy yogurts and their evolution during cold storage for 28 days (analysis were performed on days 1, 7, 14, 21 and 28) were investigated. Soy yogurts were prepared from UHPH-treated Soymilk preheated at 50 °C at 200 and 300 MPa. Moreover a combined treatment at 300 MPa with a retention time of 15 s (at the temperature reached after the high pressure valve) was investigated. Soymilk treated at 95 °C for 15 min (HT) was used as control. This study included the evaluation of viscoelasticity by dynamic oscillation, puncture test, microstructure by laser confocal microscopy, water holding capacity (WHC) determination and colour evaluation. Results showed that soy yogurts from UHPH-treated Soymilk presented higher values of mechanical parameters related to firmness and G∗, and better WHC. In addition, soy yogurts maintained these positive characteristics during cold storage. However, in UHPH soy yogurts colour parameters showed some differences compared to control which may indicate changes in chemical compositions in addition to the colloidal characteristics of these products.
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Soymilk treated by ultra high pressure homogenization acid coagulation properties and characteristics of a soy yogurt product
Food Hydrocolloids, 2009Co-Authors: N S Cruz, M Capellas, D P Jaramillo, A J Trujillo, V FerraguAbstract:Abstract The effects of ultra high-pressure homogenization (UHPH) on Soymilk were investigated and its suitability for soy-yogurt manufacturing was compared with conventional heat treatments (UHT and autoclaved). UHPH Soymilk at 40 and 50 °C inlet temperature was treated at 200 and 300 MPa. Coagulation parameters and acidification curves were determined for the fermentation process. Textural parameters, water-holding capacity and microstructure were performed on soy-yogurts obtained after cold storage during 24 h. Results indicated that conventionally heat-treated Soymilks and UHPH-treated samples exhibited different behaviour to coagulation. Heat-treated Soymilk had a shorter onset of gelation, and higher aggregation rate and gel network density than UHPH-treated Soymilk. However, physical quality parameters, specially firmness, were much better in UHPH than in conventional heat-treated soy-yogurts.
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ultra high pressure homogenization of Soymilk microbiological physicochemical and microstructural characteristics
Food Research International, 2007Co-Authors: N S Cruz, M Capellas, A J Trujillo, M Hernandez, V FerraguAbstract:Abstract 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 °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.
