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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (5320 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (69)

References

[1]	张海生. 大豆的营养价值及功效[J]. 大豆科技,2012(1):51−53. [ZHANG H S. Nutritional value and effect of soybean[J]. Soybean Science & Technology,2012(1):51−53. doi: 10.3969/j.issn.1674-3547.2012.01.021 ZHANG H S. Nutritional value and effect of soybean[J]. Soybean Science & Technology, 2012(1): 51-53. doi: 10.3969/j.issn.1674-3547.2012.01.021
[2]	杨福明, 冯丽丽, 罗淑年, 等. 大豆中生物活性成分及其检测技术研究进展[J]. 食品安全质量检测学报,2021,12(3):858−865. [YANG F M, FENG L L, LUO S N, et al. Research progress of bioactive components in soybean and their detection techniques[J]. Journal of Food Safety and Quality,2021,12(3):858−865. YANG F M, FENG L L, LUO S N, et al. Research progress of bioactive components in soybean and their detection techniques[J]. Journal of Food Safety and Quality, 2021, 12(3): 858-865
[3]	杨静. 试论速溶豆粉的几种加工工艺及技术[J]. 中国食品,2021(5):102. [YANG J. Discussion on several processing technology and technology of instant soybean flour[J]. China Food,2021(5):102. doi: 10.3969/j.issn.1000-1085.2021.05.048 YANG J. Discussion on several processing technology and technology of instant soybean flour[J]. China Food, 2021(5): 102. doi: 10.3969/j.issn.1000-1085.2021.05.048
[4]	BAJO W, GUDISA A, NUGUSU Y. Optimization and evaluation of finger millet-common bean flour blending for better nutritional and sensory acceptability of porridge[J]. Modern Chemistry,2021,9(1):1−7. doi: 10.11648/j.mc.20210901.11
[5]	徐粉林, 朱修良. 大豆发酵制作大豆酸奶的工艺探索[J]. 现代食品,2019(16):79−81. [XU F L, ZHU X L. Study on the technology of soybean yoghurt by soybean fermentation[J]. Modern Food,2019(16):79−81. XU F L, ZHU X L. Study on the technology of soybean yoghurt by soybean fermentation[J]. Modern Food, 2019(16): 79-81.
[6]	HUANG L, DING X, DAI C, et al. Changes in the structure and dissociation of soybean protein isolate induced by ultrasound-assisted acid pretreatment[J]. Food Chemistry,2017,232(OCT.1):727−732. doi: 10.1016/j.foodchem.2017.04.077
[7]	HU Y T, TING Y, HU J Y, et al. Techniques and methods to study functional characteristics of emulsion systems[J]. Journal of Food & Drug Analysis,2017,25(1):16−26.
[8]	TAN M, XU J, GAO H, et al. Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates[J]. Journal of Food Engineering,2021,306(1):110622.
[9]	LI W, WANG J, CHEN Z, et al. Physicochemical properties of polysaccharides from Lentinus edodes under high pressure cooking treatment and its enhanced anticancer effects[J]. International Journal of Biological Macromolecules,2018,115:994−1001. doi: 10.1016/j.ijbiomac.2018.04.094
[10]	和二斌, 秦聪, 龙德, 等. 高压对朊蛋白构象和动力学的影响[J]. 内蒙古师范大学学报(自然科学汉文版),2020,49(4):342−347. [HE E B, QIN C, LONG D, et al. Effects of high pressure on the conformation and kinetics of prion proteins[J]. Journal of Inner Mongolia Normal University (Natural Science Edition),2020,49(4):342−347. HE E B, QIN C, LONG D, et al. Effects of high pressure on the conformation and kinetics of prion proteins[J]. Journal of Inner Mongolia Normal University (Natural Science Edition), 2020, 49(4): 342-347.
[11]	SUI X, ZHANG T, JIANG L. Soy protein: Molecular structure revisited and recent advances in processing technologies[J]. Annual Review of Food Science and Technology,2021,12(1):119−147. doi: 10.1146/annurev-food-062220-104405
[12]	CDA B, ZHENG T B, XLA C, et al. High-pressure homogenization and tailoring of size-tunable Ganoderma lucidum spore oil nanosystem for enhanced anticancer therapy[J]. Chemical Engineering Journal,2021,406:127125. doi: 10.1016/j.cej.2020.127125
[13]	LIU D, ZHANG L, WANG Y, et al. Effect of high hydrostatic pressure on solubility and conformation changes of soybean protein isolate glycated with flaxseed gum[J]. Food Chemistry,2020,333:127530. doi: 10.1016/j.foodchem.2020.127530
[14]	蔡燕萍, 游寅寅, 刘建华, 等. 大豆蛋白凝胶性及其改良方法的研究进展[J]. 食品与发酵工业,2021,47(15):298−306. [CAI Y P, YOU Y Y, LIU J H, et. al. Research progress on gelation and improvement of soybean protein[J]. Food and Fermentation Industries,2021,47(15):298−306. CAI Y P, YOU Y Y, LIU J H, et. al. Research progress on gelation and improvement of soybean protein[J]. Food And Fermentation Industries, 2021, 47(15): 298-306.
[15]	FALADE K O, OGUNDELE O M, OGUNSHE A O, et al. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)[J]. Journal of Food Science and Technology,2015,52(9):5855−5865.
[16]	LIU H H, KUO M I. Ultra high pressure homogenization effect on the proteins in soy flour[J]. Food Hydrocolloids,2016,52:741−748. doi: 10.1016/j.foodhyd.2015.08.018
[17]	翟爱华, 杨盛楠. 高压均质对大豆蛋白7S和11S组分功能性质的影响[J]. 食品科技,2015(6):208−211. [ZHAI A H, YANG S N. Effects of high pressure homogenization on functional properties of 7S and 11S components of soybean protein[J]. Food Science and Technology,2015(6):208−211. CUI A H, YANG S N. Effects of high pressure homogenization on functional properties of 7S and 11S components of soybean protein[J]. Food Science and Technology, 2015, (6): 208-211.
[18]	王硕, 王俊平, 张燕, 等. 非热加工技术对食品中蛋白质结构和功能特性的影响[J]. 中国农业科技导报,2015,17(5):114−120. [WANG S, WANG J P, ZANG Y, et al. Effects of non-thermal processing techniques on protein structure and functional properties in food[J]. J Agric Sci Technol,2015,17(5):114−120. WANG S, WANG J P, ZANG Y, et al. Effects of non-thermal processing techniques on protein structure and functional properties in food[J]. J Agric Sci Technol, 2015, 17(5): 114-120.
[19]	张彦, 刘次全. P53蛋白质N末端的二级结构预测及其三维构象[J]. 生物物理学报,1998(4):159−165. [ZHANG Y, LIU C Q. P53 prediction of the secondary structure of the N terminal of white matter and its three-dimensional conformation[J]. Acta Biophysica Sinica-Acta Biophys Sin,1998(4):159−165. ZHANG Y, LIU C Q. P53 prediction of the secondary structure of the N terminal of white matter and its three-dimensional conformation[J]. Acta Biophysica Sinica \| Acta Biophys Sin, 1998, (4): 159-165
[20]	张媛. 超高压均质对大豆分离蛋白影响及制备复合蛋白膜研究[D]. 哈尔滨: 东北农业大学, 2016. ZHANG Y. Study on effect of ultra-high pressure homogenization on soybean protein isolate and preparation of compound protein membrane[D]. Harbin: College of Food Engineering Northeast Agricultural University, 2016.
[21]	王娜, 吴长玲, 陈凡凡, 等. 高压均质对大豆分离蛋白-大豆异黄酮相互作用及其复合物功能性质的影响[J]. 食品科学,2020,41(19):146−153. [WANG N, WU C L, CHEN F F, et al. Effects of high pressure homogenization on soybean protein isolate-soybean isoflavone interactions and functional properties of their complexes[J]. Food Science,2020,41(19):146−153. doi: 10.7506/spkx1002-6630-20190929-344 WANG N, WU C L, CHEN F F, et al. Effects of high pressure homogenization on soybean protein isolate-soybean isoflavone interactions and functional properties of their complexes[J]. food science, 2020, 41(19): 146-153. doi: 10.7506/spkx1002-6630-20190929-344
[22]	KEERATI-U-RAI M, CORREDIG M. Effect of dynamic high pressure homogenization on the aggregation state of soy protein[J]. Journal of Agricultural & Food Chemistry,2009,57(9):3556−3562.
[23]	YANG J, LIU G, ZENG H, et al. Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties[J]. Food Hydrocolloids,2018,83:275−286. doi: 10.1016/j.foodhyd.2018.05.020
[24]	NEEDS E C, STENNING R A, GILL A L, et al. High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation[J]. Journal of Dairy Research,2000,67(1):31−42. doi: 10.1017/S0022029999004021
[25]	谢凤英, 赵玉莹, 雷宇宸, 等. 超高压均质处理的米糠膳食纤维粉对面筋蛋白结构的影响[J]. 中国食品学报,2020,20(11):115−121. [XIE F Y, ZHAO Y Y, LEI Y C, et al. Effects of ultra-high pressure homogenizing rice bran dietary fiber powder on gluten protein structure[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(11):115−121. XIE F Q, ZHAO Y Y, LEI Y C, et al. Effects of ultra-high pressure homogenizing rice bran dietary fiber powder on gluten protein structure[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(11): 115-121.
[26]	MILLAN S, SWAIN B C, TRIPATHY U, et al. Effect of micro-environment on protein conformation studied by fluorescence-based techniques[J]. Journal of Molecular Liquids,2020,320(PB):114489.
[27]	段庆松, 段玉敏, 肖志刚, 等. 挤压稳定化处理对米糠各组分蛋白结构及功能性质的影响[J]. 农业工程学报,2020,36(19):283−290. [DUAN Q S, DUAN Y M, XIAO Z G, et al. Effects of extrusion stabilization on structural and functional properties of rice bran protein components[J]. Transactions of the Chinese Society of Agricultural Engineering,2020,36(19):283−290. doi: 10.11975/j.issn.1002-6819.2020.19.032 DUAN Q S, DUAN Y M, XIAO Z G, et al. Effects of extrusion stabilization on structural and functional properties of rice bran protein components[J]. Transactions of the Chinese Society of Agricultural Engineering, 2020, 36 (19): 283-290. doi: 10.11975/j.issn.1002-6819.2020.19.032
[28]	OHAMA H, SUGIURA N, TANAKA F, et al. Effect of alcohols on the structure and function of D-amino-acid oxidase[J]. Biochemistry,1977,16(1):126−131. doi: 10.1021/bi00620a021
[29]	OTZEN D E, SEHGAL P, NESGAARD L W. Alternative membrane protein conformations in alcohols[J]. Biochemistry,2007,46(14):43−48.
[30]	牛新培. 醇法大豆浓缩蛋白变性机理及改性研究 [D]. 郑州: 河南工业大学, 2013. NIU X P. Study on denaturation mechanism and modification of soybean protein concentrate by alcohol method[D]. Zhengzhou: He'nan University of Technology, 2013
[31]	NÖTZOLD H, KRETSCHMAR R, LUDWIG E. The determination of protein hydrophobicity 1. Determination of the hydrophobicity of selected cereal and milk proteins using their sodium dodecyl sulfate binding capacities[J]. Die Nahrung,1991,35(9):969−75. doi: 10.1002/food.19910350909
[32]	POLISELI-SCOPEL F H, HERNANDEZ-HERRERO M, GU-AMIS B, et al. Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk[J]. LWT-Food Science and Technology,2012,46(1):42−48. doi: 10.1016/j.lwt.2011.11.004
[33]	杨盛楠, 翟爱华. 高压均质对大豆分离蛋白功能性质的影响[J]. 中国酿造,2014,33(12):89−93. [YANG S N, ZHAI A H. Effects of high pressure homogenization on functional properties of soybean protein isolate[J]. China Brewing,2014,33(12):89−93. doi: 10.11882/j.issn.0254-5071.2014.12.018 YANG S N, ZHAI A H. Effects of high pressure homogenization on functional properties of soybean protein isolate[J]. China Brewing, 2014, 33(12): 89-93. doi: 10.11882/j.issn.0254-5071.2014.12.018
[34]	刘鹏, 先于王翘, 邵信儒, 等. 高压均质处理对大豆蛋白-乳清蛋白混合乳液性质的影响[J]. 西北农林科技大学学报(自然科学版),2020,48(9):147−154. [LIU P, XIAN Y W Q, SHAO X R, et al. Effect of high pressure homogenization on properties of soybean protein-whey protein mixed emulsion[J]. JournaI of Northwest A & F University (NaturaI Science Edition),2020,48(9):147−154. LIU P, XIAN Y W Q, SHAO X R, et al. Effect of high pressure homogenization on properties of soybean protein-whey protein mixed emulsion[J]. JournaI of Northwest A&F University (NaturaI Science Edition), 2020, 48(9): 147-154.
[35]	李杨, 李明达, 张毅方, 等. 低压均质处理对大豆分离蛋白溶解性及结构的影响[J]. 农业机械学报,2019,50(3):345−351. [LI Y, LI M D, ZHANG Y F, et al. Effect of low pressure homogenization on solubility and structure of soybean protein isolate[J]. Transactions of The Chinese Society of Agricultural Machinery,2019,50(3):345−351. doi: 10.6041/j.issn.1000-1298.2019.03.039 LI Y, LI M D, ZHANG Y F, et al. Effect of low pressure homogenization on solubility and structure of soybean protein isolate[J]. Transactions of The Chinese Society of Agricultural Machinery, 2019, 50(3): 345-351. doi: 10.6041/j.issn.1000-1298.2019.03.039
[36]	刘竞男, 徐晔晔, 王一贺, 等. 高压均质对大豆分离蛋白乳液流变学特性和氧化稳定性的影响[J]. 食品科学,2020,41(1):80−85. [LIU J N, XU Y Y, WANG Y H, et al. Effect of high pressure homogenization on rheological properties and oxidation stability of soybean protein isolate emulsion[J]. Food Science,2020,41(1):80−85. LIU J N, XU Y Y, WANG Y H, et al. Effect of high pressure homogenization on rheological properties and oxidation stability of soybean protein isolate emulsion[J]. Food Science, 2020, 41(01): 80-85.
[37]	SØRENSEN H, MORTENSEN K, SØRLAND G H, et al. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate[J]. International Dairy Journal,2015,46:12−21. doi: 10.1016/j.idairyj.2014.09.012
[38]	ZHANG Z, YANG Y, ZHOU P, et al. Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J]. Food Chemistry,2017,217:678−686. doi: 10.1016/j.foodchem.2016.09.040
[39]	WANG C, WANG J, ZHU D, et al. Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein[J]. Journal of Food Science and Technology,2020,57(4):1301−1309. doi: 10.1007/s13197-019-04164-z
[40]	贾娜, 林世文, 王乐田, 等. 没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响[J]. 食品科学,2020,41(22):1−7. [JIA N, LIN S W, WANG L T, et al. Effect of gallic acid-induced changes in thiol group content and surface hydrophobicity of myofibrillary protein on protein gel properties[J]. Food Science,2020,41(22):1−7. doi: 10.7506/spkx1002-6630-20190829-323 JIA N, LIN S W, WANG T L, et al. Effect of gallic acid-induced changes in thiol group content and surface hydrophobicity of myofibrillary protein on protein gel properties[J]. Food Science, 2020, 41(22): 1-7. doi: 10.7506/spkx1002-6630-20190829-323
[41]	齐宝坤, 赵城彬, 江连洲, 等. 大豆分离蛋白组成及二级结构对表面疏水性的影响[J]. 中国食品学报,2018,18(5):288−293. [QI B K, ZHAO C B, JIANG L Z, et al. Effects of composition and secondary structure of soybean protein isolate on surface hydrophobicity[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(5):288−293. QI B K, ZHAO C B, JIANG L Z, et al. Effects of composition and secondary structure of soybean protein isolate on surface hydrophobicity[J]. Journal of Chinese Institute of Food Science and Technology, 2018, 18(5): 288-293.
[42]	MA W, WANG J, WU D, et al. Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization[J]. Food Hydrocolloids,2020,100:105429. doi: 10.1016/j.foodhyd.2019.105429
[43]	李朝阳, 窦中友, 顾新禹, 等. 高压均质协同壳聚糖萃取对乳清水中大豆蛋白结构和功能性的影响[J]. 食品工业科技,2021,42(4):55−59,120. [LI C Y, DOU Z Y, GU X Y, et al. Effect of high pressure homogenization and chitosan extraction on structure and function of soybean protein in whey water[J]. Science and Technology of Food Industry,2021,42(4):55−59,120. LI C Y, DOU Z Y, GU X Y, et al. Effect of high pressure homogenization and chitosan extraction on structure and function of soybean protein in whey water[J]. Science and Technology of Food Industry, 2021, 42(4): 55-59, 120.
[44]	代蕾, 孙翠霞, 刘夫国, 等. 高压均质对果蔬汁品质影响研究进展[J]. 食品工业科技,2016,37(12):395−399. [DAI L, SUN C X, LIU F G, et al. Research progress on effect of high pressure homogenization on quality of fruit and vegetable juice[J]. Science and Technology of Food Industry,2016,37(12):395−399. DAI L, SUN C X, LIU F G, et al. Research progress on effect of high pressure homogenization on quality of fruit and vegetable juice[J]. Science and Technology of Food Industry, 2016, 37(12): 395-399.
[45]	郭增旺, 郭亚男, 李柏良, 等. 高压均质条件下大豆蛋白热聚集体结构和乳化特性研究[J]. 农业机械学报,2021,52(4):351−358, 374. [GUO Z W, GUO Y N, LI B L, et al. Study on the structure and emulsification properties of soybean protein thermal aggregates under high pressure homogenization[J]. Transactions of the Chinese Society of Agricultural Machinery,2021,52(4):351−358, 374. doi: 10.6041/j.issn.1000-1298.2021.01.001 GUO Z W, GUO Y N , LI B L, et al. Study on the structure and emulsification properties of soybean protein thermal aggregates under high pressure homogenization[J]. Transactions of The Chinese Society of Agricultural Machinery, 2021, 1-20. doi: 10.6041/j.issn.1000-1298.2021.01.001
[46]	FAYAZ G, PLAZZOTTA S, CALLIGARIS S, et al. Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara[J]. LWT-Food Science and Technology,2019,113:108324. doi: 10.1016/j.lwt.2019.108324
[47]	涂宗财. 蛋白质动态超高压微射流改性研究及机理初探[D]. 南昌: 南昌大学, 2007. TU Z C. Study on modification and mechanism of protein by dynamic ultra-high pressure microjet[D]. Nanchang: Nanchang University, 2007.
[48]	NOBUHARA T, MATSUMIYA K, NAMBU Y, et al. Stabilization of milk protein dispersion by soybean soluble polysaccharide under acidic pH conditions[J]. Food Hydrocolloids,2014,34(1):39−45.
[49]	孙炜, 陈璐, 刘迪茹, 等. 热改性聚合乳清蛋白对酸豆奶发酵及贮藏稳定性的影响[J]. 农产品加工(学刊),2014(10):19−22. [SUN W, CHEN L, LIU D R, et al. Effect of thermally modified polymerized whey protein on fermentation and storage stability of sour soybean milk[J]. Farm Products Processing,2014(10):19−22. SUN W, CHEN L, LIU D R, et al. Effect of thermally modified polymerized whey protein on fermentation and storage stability of sour soybean milk[J]. Farm Products Processing, 2014, (10): 19-22.
[50]	JAIDEEP S S, RAKESH K S, TATIANA K. Ultra high pressure homogenization of soy milk: Effect on quality attributes during storage[J]. Beverages,2016,2(2):15−31. doi: 10.3390/beverages2020015
[51]	CRUZ N, CAPELLAS M, HERNANDEZ M, et al. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics[J]. Food Research International,2007,40(6):725−732. doi: 10.1016/j.foodres.2007.01.003
[52]	朱涔铭, 郝正祺, 郭顺堂. 不同菌种发酵所得酸豆乳风味物质的主成分分析[J]. 食品安全质量检测学报,2020,11(17):5971−5981. [ZHU C M, HAO Z Q, GUO S T. Principal component analysis of flavor compounds in fermented soybean milk by different strains[J]. Journal of Food Safety and Quality,2020,11(17):5971−5981. ZHU C M, HAO Z Q, GUO S T. Principal component analysis of flavor compounds in fermented soybean milk by different strains[J]. Journal of Food Safety and Quality, 2020, 11(17): 5971-5981.
[53]	肖付刚, 葛玉萍, 杨彩莉. 新型凝固型酸豆乳的研制[J]. 许昌学院学报,2016,35(5):94−96. [XIAO F G, GE Y P, YANG C L. Development of a new type of solidified yoghurt milk[J]. Journal of Xuchang University,2016,35(5):94−96. doi: 10.3969/j.issn.1671-9824.2016.05.019 XIAO F G, GE Y P, YANG C L. Development of a new type of solidified yoghurt milk[J]. Journal of Xuchang University, 2016, 35(5): 94-96. doi: 10.3969/j.issn.1671-9824.2016.05.019
[54]	崔蕊静, 李润丰, 刘素稳. 增稠剂对发酵酸豆乳品质的影响[J]. 中国粮油学报,2015,30(2):86−91. [CUI R J, LI R F, LIU S W. Effect of thickener on quality of fermented sour soybean milk[J]. Journal of the Chinese Cereals and Oils Association,2015,30(2):86−91. CUI R J, LI R F, LIU S W. Effect of thickener on quality of fermented sour soybean milk[J]. Journal of The Chinese Cereals and Oils Association, 2015, 30(2): 86-91.
[55]	SALEHI F. Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review[J]. International Journal of Food Properties,2020,23(1):1136−1149. doi: 10.1080/10942912.2020.1781167
[56]	HEBISHY E, BUFFA M, JUAN B, et al. Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability[J]. LWT-Food Science and Technology,2017,76:57−66. doi: 10.1016/j.lwt.2016.10.045
[57]	EMIN M, DURMUS S, NIHAT A. Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage[J]. LWT-Food Science and Technology,2018,97:279−288. doi: 10.1016/j.lwt.2018.07.002
[58]	BI C H, WANG P L, SUN D Y, et al. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel[J]. Journal of Food Engineering,2020,277:109923. doi: 10.1016/j.jfoodeng.2020.109923
[59]	SERRA M, TRUJILLO A J, JARAMILLO P D, et al. Ultra-high pressure homogenization-induced changes in skim milk: Impact on acid coagulation properties[J]. Journal of Dairy Research,2008,75(1):69−75. doi: 10.1017/S0022029907003032
[60]	ZUO F, CHEN Z, SHI X, et al. Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process[J]. Food Chemistry,2016,213:561−566. doi: 10.1016/j.foodchem.2016.07.008
[61]	SHI R, LI T, LI M, et al. Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate[J]. LWT-Food Science and Technology,2021,136:110303. doi: 10.1016/j.lwt.2020.110303
[62]	MEI J, FEI F, LI Y. Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt[J]. CyTA-Journal of Food,2017,15(1):21−26.
[63]	唐晓婷, 孔保华, 刘骞, 等. 高压均质处理淀粉及大豆分离蛋白凝胶性质研究[J]. 中国食品学报,2016,16(9):9. [TANG X T, KONG B H, LIU Q, et al. Study on gel properties of starch and soybean protein isolate treated by high pressure homogenization[J]. Journal of Chinese Institute of Food Science and Technology,2016,16(9):9. TANG X T, KONG B H, LIU Q, et al. Study on gel properties of starch and soybean protein isolate treated by high pressure homogenization[J]. Journal of Chinese Institute of Food Science and Technology, 2016, 16(9): 9.
[64]	王毅, 陈勇, 王梅, 等. 凝固型酸乳的质量缺陷及控制[J]. 畜牧兽医杂志,2013,32(3):41−43. [WANG Y, CHEN Y, WANG M, et al. Quality defects and control of solidified yoghurt[J]. Journal of Animal Science and Veterinary Medicine,2013,32(3):41−43. doi: 10.3969/j.issn.1004-6704.2013.03.017 WANG Y, CHEN Y, WANG M, et al. Quality defects and control of solidified yoghurt[J]. Journal of Animal Science and Veterinary Medicine, 2013, 32(3): 41-43. doi: 10.3969/j.issn.1004-6704.2013.03.017
[65]	YANG X, SU Y, LI L. Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction[J]. LWT-Food Science and Technology,2019,119(2):108794.
[66]	NOH E J, PARK S Y, PAK J I, et al. Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans[J]. Food Chemistry,2004,91(4):715−721.
[67]	DIPALOKE M, CHANG S, YIN Z, et al. Effects of ultra-high pressure homogenization and hydrocolloids on physicochemical and storage properties of soymilk[J]. Journal of Food Science,2017,82(10):2313−2320. doi: 10.1111/1750-3841.13860
[68]	赵丽丽. 羊乳热稳定性及凝胶特性的研究[D]. 北京: 中国农业科学院, 2014. ZHAO L L. Study on thermal stability and gel properties of goat milk[D]. Beijing: Chinese Academy of Agricultural Sciences, 2014.
[69]	刘志胜. 豆腐凝胶的研究[D]. 北京: 中国农业大学, 2000. LIU Z S. Study on tofu gel[D]. Beijing: China Agricultural University, 2000.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	李颜博，杜庆萍，杨瑞，李薇，张路思，宋安康，李玮，李学文，王伟. 沙棘原浆关键加工环节品质动态变化. 江苏农业学报. 2025(02): 362-371 .
2.	陈亦辉，陈伟，尚海涛，王建成. 我国水蜜桃种质、保鲜贮运和加工技术研究进展. 浙江万里学院学报. 2024(02): 81-89 .
3.	翟若涵，张全艳，陈翠榕，高云燕. 桃果实保鲜技术研究综述. 南方农业. 2024(04): 179-181 .