Physico-chemical, nutritional, and flavor properties of soybean extracts processed by rapid-hydration hydrothermal cooking

Kim, Chul-Jai

doi:10.31274/rtd-180813-11470

Cited by 12 publications

(11 citation statements)

References 48 publications

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“…Surprisingly, for test material 3 eq initially increases and then drops again when direct particle interaction becomes predominant. Several earlier works indeed showed that the apparent viscosity of soy milks increases exponentially with the total solids content (Lo and others 1968;Kim 1988;Hung 1984;Forster and Ferrier 1979). Our results indicate that this high viscosity of soy extracts (test material 3) is predominantly caused by direct particle interaction.…”

Section: Separating the Role Of Particles And Suspending Fluid For Thsupporting

confidence: 75%

Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks

Bodenstab¹,

Juillerat²,

Bauer³

et al. 2003

Journal of Food Science

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The paper describes a model and a simple experimental method to determine suspension transport properties, separating the role of particles from the suspending fluid. Shear stresses are described as consisting of 2 components: 1st, a shear stress caused by the flow of the suspending fluid and 2 nd , a shear stress caused by direct interaction between suspended particles. We show that the determination of these shear stresses of a complex (food) suspension is largely independent of the definition of its suspending fluid. The rheological behavior of soy milks at low and intermediate moisture contents was studied, and results are compared with those obtained previously. The method evidences that the high viscosity of soy milks is predominantly caused by direct particle interaction.

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Section: Separating the Role Of Particles And Suspending Fluid For Thsupporting

confidence: 75%

Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks

Bodenstab¹,

Juillerat²,

Bauer³

et al. 2003

Journal of Food Science

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“…Hydrothermal cooking entails continuous dispersion of soy in water from a hot slurry of ground seeds (Johnson et al, 1980(Johnson et al, , 1981Kim, 1988). Processing temperature is higher and processing time shorter than for conventional methods.…”

Section: Introductionmentioning

confidence: 99%

Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats

Lihono

Serfass

1996

Journal of Food Science

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Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to protein efficiency ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ‫ע‬ SD, n ϭ 12) was greater for HTC (processed 20 sec) (2.69 ‫ע‬ 0.34) than for conventional soymilk (2.39 ‫ע‬ 0.17). When dietary zinc was 20 mg/kg, PER (n ϭ 10) was less for HTC processed 40 sec (1.86 ‫ע‬ 0.17) than for conventional soymilk (2.08 ‫ע‬ 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels; pancreatic hypertrophy was not observed.

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“…Later, it was even reported that all but the hulls of soybeans could be recovered as a stable soymilk (8). Soymilk with significantly less flavor was made by minimizing cold water contact time for lipoxygenase to be active (9). Functional properties (protein solubility, water absorption, oil absorption, ability to be whipped, foam stability, and emulsifying properties) of spray-dried soymilk made from whole or dehulled soybeans by using hydrothermal cooking were superior to those of spray-dried soymilk prepared by the traditional method (8).…”

mentioning

confidence: 97%

Functional properties of hydrothermally cooked soy protein products

Wang

Johnson

2001

J Americ Oil Chem Soc

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The effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein concentrate, and soy protein isolate were determined in samples that were treated at 154°C by infusing steam under pressure for 11, 19, 30, and 42 s, and then spray dried. Hydrothermal cooking increased the nitrogen solubility index (NSI) of the concentrate from 15 to 56% and altered the solubility profile from a flat profile to one more typical of native soy protein. Hydrothermal cooking also improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking also improved NSI and foaming and emulsifying properties, although the improvements were less dramatic than with concentrate. NSI and emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved by hydrothermal cooking. Dramatically increased protein solubility of concentrate and modestly improved protein solubilities of flour and isolate by hydrothermal cooking, which will also inactivate trypsin inhibitors and microorganisms, have considerable practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products.Paper no. J9745 in JAOCS 78, 189-195 (February 2001). KEY WORDS:Functional properties, hydrothermal cooking, jet cooking, protein functionality, soybean protein, soy flour, soy protein concentrate, soy protein isolate.Soybeans are an abundant source of proteins that have long been recognized for high nutritional value and excellent functional properties in food (1). However, flatulence caused by fermentation of oligosaccharides in the colon, undesirable flavors formed by lipoxygenase-catalyzed lipid oxidation, and low protein digestibility because of trypsin inhibitors (TI) are obstacles for increasing acceptance of soy-protein ingredients in food, and processing procedures are selected based on their abilities to minimize these problems. Procedures such as heat treatment to inactivate lipoxygenase and TI and aqueous alcohol washing to remove oligosaccharides and off-flavors, usually denature and insolubilize proteins, rendering them poorly functional in foods (2) and industrial applications (i.e., paper coatings and adhesives).Defatted soy flour (referred to as flour), alcohol-washed soy protein concentrate (referred to as concentrate), and soy protein isolate (referred to as isolate) are three major soy protein products having different protein contents and functional properties; they are used in different applications. Flour, the least refined form of the three, contains 40-50% protein (moisture-free basis, mfb) depending on whether refined fat or lecithin is added. Flash desolventizing produces flour with minimal protein denaturation and high protein solubility. Different degrees of subsequent heat treatment produce flour with widely divergent functional properties (3). However, flour contains oligosaccharides and high TI activity (unless extensively heat-treated). The nitroge...

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Physico-chemical, nutritional, and flavor properties of soybean extracts processed by rapid-hydration hydrothermal cooking

Cited by 12 publications

References 48 publications

Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks

Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks

Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk‐Based Diets in Rats

Functional properties of hydrothermally cooked soy protein products

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