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The Analysis of the Causes of Protein Precipitate Formation in the Blanched Soymilk

The Analysis of the Causes of Protein Precipitate Formation in the Blanched Soymilk

Yahui Wang, Jiyun Xing, Ruican Wang, Shuntang Guo

Food Chem. 2017 Mar 1;218:341-347.

PMID: 27719919

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP6381595	Potassium sodium tartrate		6381-59-5	Price

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