Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu

Yang, Yumin; Ji, Zhoujieyu; Ding, Yin‐Yi; Gu, Zhenyu

doi:10.1039/d0ra07911a

Cited by 9 publications

(4 citation statements)

References 60 publications

(56 reference statements)

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“…In T 3 , around 1.5% of particles possessed size of 5.02 μm which might be due to the soya residue remained in milk after filtration. Similar pattern of particle size has been revealed by Idogawa et al (2013) while higher value was noted by Yang et al (2020) in unhomogenized soymilk.…”

Section: Quality Evaluation Of Soymilk Of Different Pretreatments For...supporting

confidence: 81%

“…The presence of large particle size in T 2 may be due to heating that induces aggregation of the small molecular proteins. According to Yang et al (2020), thermal treatment unfolds the protein molecules and generates aggregation prone molecules. In T 3 , around 1.5% of particles possessed size of 5.02 μm which might be due to the soya residue remained in milk after filtration.…”

Section: Quality Evaluation Of Soymilk Of Different Pretreatments For...mentioning

confidence: 99%

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Enrichment of isoflavone for development of functional soya and dairy products

Kathuria

Dhiman

Attri

2021

Food Processing Preservation

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The investigation deals with the development of soymilk and tofu and their enrichment at 50 mg of isoflavone/250 ml of milk or 100 g of paneer in the form of extract or encapsulated extract. The incorporation of isoflavone had significantly (p < .05) enhanced the value for all the functional characteristics in product. The particle size distribution of soya and dairy milk was quite similar ranging between 0.22 and 0.44 μm. In texture profile analysis, hardness of tofu (1235.06 g) was lower when compared with dairy paneer (5629.91 g). The total isoflavones of 19.90 mg/100 ml and 49.87 mg/100 g were found to be highest in soymilk and soya paneer with encapsulated isoflavone extract. Further, during storage of milk and tofu/paneer for 6 months and 10 days, respectively, the retention of total isoflavones was found to be higher in product enriched with encapsulated isoflavone extract as compared to isoflavone extract. Practical applicationsSoybean is a rich source of isoflavone that possess various health benefits. In soybean products, these components get degraded and lead to greater losses. Harit soya seeds, an evergreen variety of soybean, can be utilized for the development of milk and tofu enriched with extracted isoflavone at 50 mg. The extracted isoflavone can also be incorporated in associated dairy products that possess higher overall acceptability.

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Section: Quality Evaluation Of Soymilk Of Different Pretreatments For...supporting

confidence: 81%

Section: Quality Evaluation Of Soymilk Of Different Pretreatments For...mentioning

confidence: 99%

Enrichment of isoflavone for development of functional soya and dairy products

Kathuria

Dhiman

Attri

2021

Food Processing Preservation

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“…Consequently, trypsin inhibitor, the protein with molecular weight of 20.0-22.4 kDa [44,45] was not detected in the microwave-heated samples that reached the maximum temperatures at 130 • C and 149 • C during the microwave heating at 600 W and 900 W, respectively. In fact, protein patterns in the microwave-heated samples revealed electrophoretic bands corresponding to different subunits of B (acid and basic of glycinin) at 16 kDa and BX2 (oleosins) at <16 kDa [43,46]. In addition, microwave treatment also changed the secondary structure of proteins and decreased trimeric glycoprotein [42,47].…”

Section: Effect Of Heating Conditions On Protein Content and Molecula...mentioning

confidence: 97%

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Therdthai

Soontrunnarudrungsri

2023

Sustainability

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Soymilk contained serine protease enzymes with inhibitory activity against trypsin, causing a negative effect on nutritional absorption. This project aimed to investigate the effects of conventional heating (100 °C/20 min) and microwave heating (360–900 W/1–6 min) on trypsin inhibitor, protein digestibility, and odor profiles. Soymilk contained 46–47% protein, regardless of heating conditions. Using scanning electron microscopy, it can be seen that the conventionally heated sample had a smooth surface and a porous structure, whereas microwave-heated samples contained a protein matrix in clusters with rough surfaces. The molecular weight of proteins in SDS-PAGE was reduced to 19 kDa and <16 kDa after conventional and microwave heating, respectively, resulting in the reduction of trypsin inhibitor from 36.66 to 0.91 and 0.56–0.66 mg/g, respectively. Protein digestibility was significantly improved when either the conventional heating at 100 °C for 20 min or the microwave heating at 900 W for 6 min was applied. From e-nose analysis, the beany flavor was reduced after the microwave heating for 3–6 min, and the highest intensity of the sweet odor compounds were observed after the microwave heating at 600 W for 1 min. Due to the short processing time, microwave heating was then recommended for inhibition of trypsin inhibitors and improving protein digestibility.

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“…Heating induces protein aggregation and protein–polysaccharide interaction, leading to the modification of protein particle size distribution, viscosity, surface hydrophobicity, and solubility [ 48 ] and altering the structure of soybean protein. Moreover, soy protein has hydrophobic interactions with flavor substances, such as aldehydes and ketones.…”

Section: Changes In Soy Protein During Tofu Processingmentioning

confidence: 99%

Changes of Soybean Protein during Tofu Processing

Guan

Zhong

et al. 2021

Foods

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Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.

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Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu

Abstract: This study focused on the effect of the heating process on the whole cotyledon soymilk and tofu.

Cited by 9 publications

References 60 publications

Enrichment of isoflavone for development of functional soya and dairy products

Enrichment of isoflavone for development of functional soya and dairy products

Effect of Conventional and Microwave Heating on Protein and Odor Profile in Soymilk Powder

Changes of Soybean Protein during Tofu Processing

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