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Soy products are attracting more and more attention around the world because of their rich nutrients and low prices
.
Soy yogurt is a lactic acid fermentation product using soy milk as a raw material.
It is a relatively new product and has attracted much attention in research and production at home and abroad
.
However, compared with traditional milk yogurt, the texture of soy yogurt is too rough, which severely inhibits its commercialization
.
Protein is the main gel component in yogurt, and recombinant protein component is the most direct way to adjust soy milk gel
.
Studies have shown that 7S and 11S proteins have different gel properties, and the ratio of 7S/11S has a significant effect on the gel structure
.
This study replaced 10%, 20% or 40% of the protein in soy milk with the equivalent of 7S or 11S protein, and studied the effect of soy protein components on acid soy milk coagulation through dynamic oscillating rheology in 3 stages (acidification, cooling and annealing).
The influence of glue
.
In general, the incorporation ratio of 7S and 11S protein of 20% is reasonable for improving the gel performance
.
The publication of the research results provides a reasonable ratio for further research to improve the quality of soy yogurt
.
.
Soy yogurt is a lactic acid fermentation product using soy milk as a raw material.
It is a relatively new product and has attracted much attention in research and production at home and abroad
.
However, compared with traditional milk yogurt, the texture of soy yogurt is too rough, which severely inhibits its commercialization
.
Protein is the main gel component in yogurt, and recombinant protein component is the most direct way to adjust soy milk gel
.
Studies have shown that 7S and 11S proteins have different gel properties, and the ratio of 7S/11S has a significant effect on the gel structure
.
This study replaced 10%, 20% or 40% of the protein in soy milk with the equivalent of 7S or 11S protein, and studied the effect of soy protein components on acid soy milk coagulation through dynamic oscillating rheology in 3 stages (acidification, cooling and annealing).
The influence of glue
.
In general, the incorporation ratio of 7S and 11S protein of 20% is reasonable for improving the gel performance
.
The publication of the research results provides a reasonable ratio for further research to improve the quality of soy yogurt
.
This research work was funded by the National Natural Science Foundation of China (31901817)
.
.
Original link:
Zhihua Pang*, Bushra Safdar, Yilin Wang, Mengya Sun, Xinqi Liu*.
Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins[J].
Food Hydrocolloids, 2021, 110:106173.
Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins[J].
Food Hydrocolloids, 2021, 110:106173.
DOI: 10.
1016/j.
foodhyd.
2020.
106173.
1016/j.
foodhyd.
2020.
106173.
