title: Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.
abstract: This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.235MPa) and traditional cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature pressure cooking than in traditional cooking (p<0.05). High-temperature pressure cooking affected soymilk protein denaturation and favored protein aggregation. Similar to traditional soymilk, soymilk cooked at 115°C was categorized as a Newtonian fluid but was found with increased viscosity in the rheological test. Soymilk cooked at 115°C for 10min exhibited a homogeneous, smooth, and creamy texture with a high acceptability in the sensory test.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Zuo
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Xingyun
authors.initials: X
authors.lastname: Peng
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Xiaodi
authors.initials: X
authors.lastname: Shi
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.
authors.forename: Shuntang
authors.initials: S
authors.lastname: Guo
mesh_terms: D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D010940:Plant Proteins / Q000737:chemistry*; D011312:Pressure; D041942:Soy Milk / Q000737:chemistry*; D014783:Viscosity
chemical_list: D010940:Plant Proteins
keywords: 2-mercaptoethanol (PubChem CID: 1567); 5,5′-Dithiobis(2-nitrobenzoic acid) (PubChem CID: 6254); 8-Anilino-1-naphthalenesulfonic acid (PubChem CID: 1369); Bromophenol blue (PubChem CID: 8272); Coomassie brilliant blue G-250 (PubChem CID: 61364); Ethylenediaminetetraacetic acid (PubChem CID: 6049); Glycerol (PubChem CID: 753); Glycine (PubChem CID: 750); High temperature pressure cooking; Protein particle; Sensory analysis; Soymilk; n-hexane (PubChem CID: 8058)