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zaaboul F, Zhao Q, Xu Y, Liu Y. Soybean oil bodies: A review on composition, properties, food applications, and future research aspects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107296] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Li M, Cao R, Tong L, Fan B, Sun R, Liu L, Wang F, Wang L. Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components. Food Sci Nutr 2021; 9:5997-6005. [PMID: 34760232 PMCID: PMC8565220 DOI: 10.1002/fsn3.2524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/07/2022] Open
Abstract
Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time-consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air-drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.
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Affiliation(s)
- Meng‐jia Li
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ru‐ge Cao
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐tao Tong
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Bei Fan
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Ruo‐qi Sun
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- School of Food Science and EngineeringTianjin University of Science & TechnologyTianjinChina
| | - Li‐ya Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Feng‐zhong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Li‐li Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
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Wang X, Ye A, Dave A, Singh H. In vitro digestion of soymilk using a human gastric simulator: Impact of structural changes on kinetics of release of proteins and lipids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106235] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Watanabe H, Akiyama H, Osawa N, Imura K, Iseki N, Ueda S, Masaoka T, Akaboshi C. [Effect of Cooking and Processing on Quantitation of Soybean Proteins]. SHOKUHIN EISEIGAKU ZASSHI. JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN 2021; 62:193-202. [PMID: 34955470 DOI: 10.3358/shokueishi.62.193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
We examined the effects of cooking and processing on the quantitation of soy protein in various soy-based foods. For the phosphate-buffered saline (PBS) extraction, the total protein content was measured by bicinchoninic acid assay, and the buffer extraction containing sodium dodecyl sulfate (SDS) and 2-mercaptoethanol (ME) was measured by the 2-D Quant Kit, and SDS-polyacrylamide gel electrophoresis analysis (SDS-PAGE) of each extraction was performed. Furthermore, measurements were performed by various ELISAs. During the tofu cooking process, the protein concentrations of soaked soybeans and Seigo (soybean homogenized with water) fluctuated- the change in protein solubility due to the amount of water during sample homogenization was considered to be a factor. It was thought that the decrease in protein concentration due to heating of Seigo during soymilk production was considered to indicate thermal denaturation of the protein, and that SDS and ME extraction in tofu may affect the measurement system. In cooking excluding roasted beans, proteins with a mass of 50 kDa or above and around 20 kDa were denatured, and in twice-fried tofu, proteins around 40 kDa were denatured, but the protein concentration excluding boiled soybeans did not decreased. Furthermore, the protein concentration from roasted beans, yuba, roasted okara and fried tofu increased with the cooking time, suggesting that the denaturation temperature of the protein shifted to a high temperature as the water content decreased. Both of the two types of ELISAs that comply with the official labeling system of foods containing allergenic substances were useful for detecting soybean protein by detecting proteins and peptides in processed soybean products, fermented foods excluding natto, and health foods.
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Affiliation(s)
| | | | - Nobuhiko Osawa
- Previous address Kawasaki City Institute for Public Health
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Shimoyamada M, Shikano H, Mogami S, Kanauchi M, Masuda H, Tsuzuki K. Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Makoto Shimoyamada
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka
| | - Hironori Shikano
- School of Food, Agricultural and Environmental Sciences, Miyagi University
| | - Shingo Mogami
- School of Food, Agricultural and Environmental Sciences, Miyagi University
| | - Makoto Kanauchi
- School of Food, Agricultural and Environmental Sciences, Miyagi University
| | - Hayato Masuda
- Laboratory of Food Engineering, School of Food and Nutritional Sciences, University of Shizuoka
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Xu Y, Ye Q, Zhang H, Yu Y, Li X, Zhang Z, Zhang L. Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation. Front Microbiol 2019; 10:1088. [PMID: 31139176 PMCID: PMC6527785 DOI: 10.3389/fmicb.2019.01088] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Accepted: 04/30/2019] [Indexed: 01/14/2023] Open
Abstract
Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant Lactobacillus in the naturally fermented acid slurry. Lactobacillus casei YQ336 with high coagulating ability and lactic acid production was isolated and its soy protein coagulating mechanism was determined. The acid in YQ336 fermented acid slurry lowered soy milk pH and reduced negatively charged groups of denatured soy protein, leading to coagulation. Acid slurry metal ions also promoted pH decline; moreover, YQ336-produced protease might partially hydrolyse soy protein, further promoting coagulation. Thus, organic acids, metal ions, and enzymes together promote coagulation, with the former acting as the main contributing factor. This study will pave the way for future industrial application of L. casei YQ336 in acid slurry tofu processing and food manufacturing, thereby potentially reducing resource waste and environmental pollution.
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Affiliation(s)
- Yunhe Xu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Qing Ye
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Huajiang Zhang
- Department of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Yu
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Xiaona Li
- Department of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhen Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
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Zhao Y, Liu Q, Zhang S, Jiang L, Liu Y, Han C. Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone. J Oleo Sci 2018; 67:885-892. [DOI: 10.5650/jos.ess17245] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yue Zhao
- Food Science College, Northeast Agricultural University
| | - Qingguan Liu
- Food Science College, Northeast Agricultural University
| | - Shuang Zhang
- Food Science College, Northeast Agricultural University
| | | | - Yang Liu
- Food Science College, Northeast Agricultural University
| | - Cuiping Han
- Food Science College, Northeast Agricultural University
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Peng X, Wang Y, Xing J, Wang R, Shi X, Guo S. Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Morita K, Shimoyamada M, Nakajima M. Effects of Pre-heating on Freeze-thaw Fractionation of Soymilk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kazuhiro Morita
- Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center
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Yan Z, Zhao L, Kong X, Hua Y, Chen Y. Behaviors of particle size and bound proteins of oil bodies in soymilk processing. Food Chem 2016; 194:881-90. [DOI: 10.1016/j.foodchem.2015.08.100] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Revised: 08/21/2015] [Accepted: 08/24/2015] [Indexed: 10/23/2022]
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Chen J, Yan X. Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.159] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jianxin Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University
| | - Xu Yan
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University
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Shimoyamada M, Itabashi Y, Sugimoto I, Kanauchi M, Ishida M, Tsuzuki K, Egusa S, Honda Y. Characterization of Soymilk Prepared by Ohmic Heating and the Effects of Voltage Applied. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.439] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Makoto Shimoyamada
- Department of Food Management, Miyagi University
- School of Food and Nutritional Sciences, University of Shizuoka
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Morita K, Shimoyamada M, Nakajima M. Effects of Freeze-thaw Treatment on the Characteristics of Soymilk and Formulated Tofu Curd. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.125] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kazuhiro Morita
- Food Research Institute, Toyama Prefectural Agricultural, Forestry and Fisheries Research Center
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Chen Y, Zhao L, Kong X, Zhang C, Hua Y. The properties and the related protein behaviors of oil bodies in soymilk preparation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2239-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Morita K, Shimoyamada M. Proposal of mechanism of the freeze–thaw fractionation of 7S and 11S globulins in soymilk. Food Chem 2013; 140:39-43. [DOI: 10.1016/j.foodchem.2013.01.103] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2012] [Revised: 01/22/2013] [Accepted: 01/28/2013] [Indexed: 10/27/2022]
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Zhang Q, Li W, Feng M, Dong M. Effects of different coagulants on coagulation behavior of acid-induced soymilk. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2013.02.020] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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NAGANO T. Contribution of Disulfide Bonding to Viscoelastic Properties and Microstructures of 11S Globulin Gels from Soybeans: Magnesium Chloride-Induced Gels. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.51] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Shimoyamada M, Mogami S, Tsuzuki K, Honda Y. Characterization of Soymilk Prepared by Milling and Pressing at High Temperature. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12037] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Makoto Shimoyamada
- School of Food, Agricultural and Environmental Sciences; Miyagi University; 2-2-1 Hatatate, Taihaku Sendai Miyagi 982-0215 Japan
| | - Shingo Mogami
- School of Food, Agricultural and Environmental Sciences; Miyagi University; 2-2-1 Hatatate, Taihaku Sendai Miyagi 982-0215 Japan
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WITHDRAWN: Monitoring of the coagulation process of soymilk by an integrated electrical sensing and control system. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.mcm.2011.11.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lee KH, Jeong YH, Lee B, Kang W, Choi YS. Hypolipidaemic effects of dietary whole soybean curd (jeondubu) in rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2329-2332. [PMID: 21567415 DOI: 10.1002/jsfa.4460] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2010] [Revised: 03/15/2011] [Accepted: 04/06/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND The characteristic of whole soybean curd is that it includes the soybean residue that is discarded as waste in the manufacture of usual soybean curd (known as tofu). In this study the effect of dietary whole soybean curd on lipid profiles in rats was compared with that of usual soybean curd. Rats were fed for 4 weeks with diets differing only in the source of protein, namely casein, whole soybean curd or usual soybean curd. RESULTS There were no significant differences in growth parameters due to diet differences. However, the two groups fed with curds had significantly lower levels of serum cholesterol and triglyceride than the group fed with casein, the greatest reduction in lipid profiles being observed in the group fed with whole soybean curd. The serum high-density lipoprotein cholesterol/total cholesterol ratio was higher in rats fed with whole soybean curd. CONCLUSION The results suggest the possibility that whole soybean curd may have more beneficial effects in controlling serum lipid profiles than usual soybean curd that is normally consumed.
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Affiliation(s)
- Keong Hee Lee
- Division of Medical Biotechnology, College of Biomedical Science, Kangwon National University, Chuncheon, South Korea
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Li X, Toyoda K, Ihara I. Coagulation process of soymilk characterized by electrical impedance spectroscopy. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Morit K, Yokoi KJ. Simple Freeze-thaw Fractionation of 7S and 11S Globulins in Soymilk. J JPN SOC FOOD SCI 2011. [DOI: 10.3136/nskkk.58.392] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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SHIMOYAMADA M, KUSAKA K, MOGAMI S, TSUZUKI K, HONDA Y, ASAO H. Characterization of Soymilk Prepared from Non-imbibed Soybean Seeds. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.505] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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