A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
文献类型： 外文期刊
第一作者： Ren, Hai-Bin
作者： Ren, Hai-Bin;Liu, Hong-Yao;Li, Zhi-Lu;Wang, Zhi-Peng;Luo, Bo -Wen;Chen, Xiao-Lin;Song, Hong-Jie;Yan, Xin-Xu;Zhao, Jin-Yong;Zhang, Ying- Hua;Wang, Yu-Tang;Zhao, Jin-Yong;Ren, Hai-Bin;Liu, Hong-Yao;Li, Zhi-Lu;Wang, Zhi-Peng;Luo, Bo -Wen;Chen, Xiao-Lin;Song, Hong-Jie;Yan, Xin-Xu;Feng, Bao-Long;Gao, Fei;Zhang, Jing-Jian;Bai, Xiao-Sen;Zhang, Ying- Hua;Meng, Li;Zhang, Hong-Tai
作者机构：
关键词： Soybean 7S; Soybean 11S; High pressure homogenization; Glycation conjugate; Gelation
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium -quality plant -based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant -based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin -glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.
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