title: The analysis of the causes of protein precipitate formation in the blanched soymilk.
abstract: This paper explored the causes of protein precipitate formation in blanched soymilk prepared by blanching soybeans through studying the changes in composition and amount of protein particles during its thermal processing. Compared with the traditional method of preparing soymilk, blanching changed the thermal aggregation behavior of protein particles. Results showed that when blanching was applied to soybeans, β-conglycinin (7S) was denatured in the blanched soybeans, which resulted in the fixation and aggregation of 7S prior to the grinding processing. Therefore, 7S lost its inhibitory ability on the growth of other protein aggregation, explaining the increased insoluble precipitates in the blanched soymilk.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Yahui
authors.initials: Y
authors.lastname: Wang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Jiyun
authors.initials: J
authors.lastname: Xing
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Ruican
authors.initials: R
authors.lastname: Wang
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: D052179:Antigens, Plant / Q000737:chemistry*; D005511:Food Handling; D005916:Globulins / Q000737:chemistry*; D006358:Hot Temperature; D055314:Seed Storage Proteins / Q000737:chemistry*; D041942:Soy Milk / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D052179:Antigens, Plant; D005916:Globulins; D055314:Seed Storage Proteins; D030262:Soybean Proteins; C013894:beta-conglycinin protein, Glycine max
keywords: 2-Mercaptoethanol (PubChemCID:1567); Blanched soymilk; Bromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID: 61364); Copper sulfate (PubChemCID: 24462); Glycine (PubChemCID: 750); Inhibitory ability; Insoluble aggregation; Methanol (PubChemCID: 887); Potassium sodium tartrate (PubChemCID: 9357); Protein particles; Sodium bicarbonate (PubChemCID: 516892); Sodium bisulfate (PubChemCID: 23665763); Sodium dodecyl sulfate (PubChemCID: 3423265); Urea (PubChemCID: 1176)