Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk

• Morita Kazuhiro

  Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center

• Shimoyamada Makoto

  School of Food and Nutritional Sciences, University of Shizuoka

• Nakajima Mitsutoshi

  Faculty of Life and Environmental Sciences, University of Tsukuba

抄録

Raw soymilk separates into two layers (upper and lower) upon freeze-thawing. In this study, we investigated the effects of heating (50 – 95°C) before freezing on the freeze-thaw fractionation of soymilk. Proportion of the upper layer decreased as the heating temperature before freezing was elevated, and heating at 80°C completely inhibited the fractionation. The amount of protein in the upper layer decreased with higher heating temperatures, and the 7S globulin contents in the lower layer increased simultaneously. The particle size of the upper layer decreased with increased heating temperatures, whereas the particle size of the lower layer increased at temperatures greater than about 70°C. These results suggested that the changes in soymilk fractionation are likely due to the liberation of 7S globulin from lipid/protein complexes upon heating, and interactions among the proteins and lipid/protein complexes caused by freeze-mediated concentration.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 23 (5), 765-770, 2017

  公益社団法人 日本食品科学工学会

キーワード

• freeze-thaw
• heating temperature
• soymilk

詳細情報

• CRID: 1390282679434548224
• NII論文ID: 130006183130
• DOI: 10.3136/fstr.23.765
• ISSN: 18813984
• ISSN: 13446606
• Web Site: https://www.jstage.jst.go.jp/article/fstr/23/5/23_765/_pdf
• 本文言語コード: en
• データソース種別:
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