title: Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation.
abstract: The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2°C in soymilk treated by UHPH (300 MPa and 75°C of inlet temperature) were studied in comparison to UHT-sterilised soymilk (142°C, 6s). Results indicated that although there was a significantly higher extractability of isoflavones in UHT (about 38%) than in UHPH-treated samples (about 15%), similar total contents were found at the end of storage. The interconversion of isoflavones into β-glucosides was faster in UHT than in UHPH-treated soymilk. Similar evolution of protein digestibility in both UHPH and UHT-treated soymilks was found, being slightly higher in the initial UHT (88.4%) than in UHPH-treated samples (83.3%). No great differences were observed in the % of blocked lysine among samples after treatments, neither in their evolution throughout storage.
authors.affiliation: Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Toro-Funes
authors.affiliation: Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Bosch-Fusté
authors.affiliation: Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Latorre-Moratalla
authors.affiliation: Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
authors.forename: M T
authors.initials: MT
authors.lastname: Veciana-Nogués
authors.affiliation: Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació de Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain. Electronic address: mcvidal@ub.edu.
authors.forename: M C
authors.initials: MC
authors.lastname: Vidal-Carou
mesh_terms: D005511:Food Handling / Q000379:methods; D061353:Food Storage; D007529:Isoflavones / Q000032:analysis*; D011312:Pressure; D041942:Soy Milk / Q000737:chemistry*
chemical_list: D007529:Isoflavones
keywords: Blocked lysine; Isoflavones; Protein digestibility; Soymilk; Storage; UHPH