Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 7, Pages 1245-1252Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.03.001
Keywords
Soymilk; Soy protein composition; Particle size distribution; Heat treatment; Homogenization
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The influence of soy protein subunit composition on the particle size distribution and solid content of soymilk and various supernatant fractions was investigated. A well-established seed variety (Harovinton), containing all protein subunits, and eleven null soybean genotypes lacking specific glycinin and beta-conglycinin subunits were investigated, to determine the effect of protein composition on the physicochemical characteristic of soymilk. Soymilk made from Harovinton and soybean lines null in glycinin showed significantly higher total solid yields than the other genotypes evaluated. Soymilks prepared from soybeans null for glycinin or lacking glycinin's group I (A(1), A(2)) showed a smaller particle size distribution compared to soybean lines containing glycinin. In general, unheated soymilk made from lines having glycinin showed a bimodal size distribution with large particles, with a decrease in the particle size distribution after heating and heating with homogenization. The results of this work will help in the evaluation of breeding lines with a specific protein composition tailored to a specific processing functionality. (C) 2009 Elsevier Ltd. All rights reserved.
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