Physico chemical characterization of soymilk and soymilk gels: how does processing affect functionality?

豆奶和豆奶凝胶的物理化学特性：加工如何影响功能？

• 批准号: 389989-2009
• 负责人: Corredig, Milena
• 金额: $ 1.41万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=498301
• 关键词: Physico; chemical; characterization; soymilk; gels

For the past few years, consumer interest for products of superior nutritional quality has increased, and in particular soy-derived products have seen a steady increase. To design high quality products with formulations containing soy we can not simply adjust our known processing practices, but novel processing has to be developed. We are proposing a fundamental study on the physico-chemical properties of soymilk, focusing on the characterization of its colloidal behaviour at first, and then on the mechanisms of the interactions of the various components during processing. To be able to increase the utilization of soy ingredients in foods, it is important to improve our fundamental understanding of the functional properties and the processing behaviour of soy. This work will focus on soymilk as very little is known about the colloidal behaviour of this product. Soymilk is well established as a protein drink, however, very little is known on its stability and gelation behaviour when used as an ingredient or a precursor for other products. In addition, while soy protein is manufactured mostly by large processors abroad, the use of soymilk as ingredient may foster the start of local operations with a marked increase in the impact to the value for growers.

在过去的几年中，消费者对卓越营养质量产品的兴趣增加了，尤其是大豆衍生的产品已经稳步增长。为了通过含有大豆的配方设计高质量的产品，我们不能简单地调整已知的加工实践，但是必须开发新的处理。我们提出了一项关于豆浆物理化学特性的基本研究，首先着重于其胶体行为的表征，然后介绍了处理过程中各种组件相互作用的机制。为了能够增加食品中大豆成分的利用，重要的是要提高我们对大豆功能特性和加工行为的基本理解。这项工作将集中在豆浆上，因为对该产品的胶体行为知之甚少。 Soymilk被很好地确定为蛋白质饮料，但是，当用作其他产品的成分或前体时，其稳定性和凝胶行为知之甚少。此外，虽然大豆蛋白主要由国外大型加工机制造，但使用豆浆作为成分可能会促进当地运营的开始，并显着增加对种植者价值的影响。