Effect of ultrasound on functional properties, flavor characteristics, and storage stability of soybean milk

文献类型： 外文期刊

第一作者： Mu, Qier

作者： Mu, Qier;Su, Hongchen;Zhu, Lijuan;Xu, Xiaoyun;Pan, Siyi;Hu, Hao;Mu, Qier;Su, Hongchen;Zhu, Lijuan;Xu, Xiaoyun;Pan, Siyi;Hu, Hao;Mu, Qier;Su, Hongchen;Zhu, Lijuan;Xu, Xiaoyun;Pan, Siyi;Hu, Hao;Zhou, Qi;Xiao, Shigao

作者机构：

关键词： Sonication; Soybean milk; Storage stability; Physicochemical properties; Flavor; Protein

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 381 卷

页码：

收录情况： SCI

摘要： The effects of different ultrasound treatments (20 kHz at 400 W for 0 to 9 min) on the functional properties, flavor characteristics, and storage stability of soybean milk at 4 degrees C were investigated. Results indicated that nonsonicated soymilk had the maximum particle size D-4,D- 3 of 2.47 +/- 0.47 mu m, while 9 min high intensity ultrasound (HIU) decreased D-4,D- 3 to 0.44 +/- 0.01 mu m. 9 min of HIU decreased the total number of microorganisms in soymilk from 4.51 to 3.95 Log (CFU/mL). Moreover, 9 min HIU increased the absolute value of zeta-potential from 36.43 to 34.13 mV. Turbiscan test showed that 9 min HIU decreased the instability index of soymilk from 0.78 to 0.65. Furthermore, sensory analysis, electronic nose, electronic tongue, and gas chromatography-mass spectrometry showed that 7 min HIU decreased the content of aldehydes, furans, ketones, and alcohols by 52.09%, 75.01%, 56.79%, and 57.27%, respectively.

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