Influence of Acidity Regulators on the Stability of a Soymilk Colloidal Dispersion System

Abstract

To elucidate the influence of acidity regulators on stability using a soymilk colloidal dispersion system, a viscous model was constructed, and its effectiveness was verified. When the pH of soymilk was reduced using ascorbic acid, the apparent viscosity of all soymilk increased significantly at approximately pH 5.8-5.9; this was found to be a universal phenomenon in the soymilk colloidal dispersion system. When the pH decreased after addition of six types of acidity regulators to soymilk, the apparent viscosity behaviors of the samples were similar. Assuming that the bulkiness of the aggregate was proportional to the hydrogen ion concentration in the high pH range, calculations were made by applying the extended equation obtained from the viscosity equation of Einstein and the Krieger-Dougherty equation. A negative correlation was confirmed with the parameter h c representing the degree of bulkiness of the aggregate and the parameter K c representing the degree of filling state of the gigantic aggregate. Moreover, the macroscopic aggregation behavior was similar, even if the internal structure of the isolated aggregates differed depending on differences in the crosslinking mechanism. Because of the correlations between parameters, this system for soymilk processing may have industrial applications.

Soyghurt Potentially Controls the Level of sFlt1 and PLGF in Preeclampsia Maternal Serum-Induced Placental Trophoblast Cell in vitro

“… 20 The pH level of the Soyghurt product used in this study was 5.39, within the normal range of acidic levels for fermented soya milk. 20 …”

“…Thus, it further resulted in the coagulation of the milk, making them more solid and stable consistency. 20 The pH level of the Soyghurt product used in this study was 5.39, within the normal range of acidic levels for fermented soya milk. 20 Soybean, as the raw material of soya milk, contains flavonoid, which has antioxidant properties.…”

“…20 The pH level of the Soyghurt product used in this study was 5.39, within the normal range of acidic levels for fermented soya milk. 20 Soybean, as the raw material of soya milk, contains flavonoid, which has antioxidant properties. 21 Further, the fermentation process of raw materials such as soybeans could enhance the product's nutrition content.…”

Effect of Oleosins on the Stability of Oil Bodies in Soymilk

“…At a high pH, protein particles and oil bodies were stably dispersed in the soymilk and changes in viscosity were negligible. However, when the pH was lowered, a rapid increase in viscosity was observed (Sato et al, 2017). Therefore, when the oil bodies were centrifuged at 2,000 × g, the rate of sedimentation was measured and the stability was evaluated at each pH value.…”