Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein

SUN Bingyu; LI Zhimin; LIU Linlin; LÜ Mingshou; ZHU Xiuqing; WANG Huan; SHAO Zhiyuan

doi:10.13386/j.issn1002-0306.2021070123

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 425-433. > DOI: 10.13386/j.issn1002-0306.2021070123

SUN Bingyu, LI Zhimin, LIU Linlin, et al. Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein[J]. Science and Technology of Food Industry, 2022, 43(13): 425−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070123.

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Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein

1.
College of Food Engineering, Harbin University of Commerce, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, Harbin 150076, China
2.
College of Food Engineering, Northeast Agricultural University, Harbin 150030, China
3.
Heilongjiang Nongken Longwang Food Co. Ltd., Harbin 150028, China

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Received Date: July 12, 2021
Available Online: April 22, 2022

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Abstract

Abstract

In recent years, with the enthusiasm of research on "plant-based" food, the research on soy-based fermented yoghurt is gradually favored by people. In the food industry, soybean protein emulsion is often modified by high pressure homogenization technology to show excellent processing properties. Under the action of high pressure homogenization, the structure of protein aggregates unfolds, and the subunits on the polypeptide chain are dissociated and rearranged. High pressure homogenization can enhance the water holding capacity and sensory quality of sour soybean milk by improving the conformation of soybean protein. This paper mainly summarizes the research progress at home and abroad on the effects of high protein pressure homogenization on the conformation and fermentation characteristics of soybean protein, and analyzes the development trend in this field, which provides some help for the further study of soybean yoghurt.
- high pressure homogenization,
- soy protein,
- conformation,
- fermentation characteristics

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References (69)

References

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