Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk
The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk....
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-06-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723001335 |
| _version_ | 1797820709504811008 |
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| author | Qi Gong Caihua Liu Yachao Tian Yuxuan Zheng Libin Wei Tianfu Cheng Zhongjiang Wang Zengwang Guo Linyi Zhou |
| author_facet | Qi Gong Caihua Liu Yachao Tian Yuxuan Zheng Libin Wei Tianfu Cheng Zhongjiang Wang Zengwang Guo Linyi Zhou |
| author_sort | Qi Gong |
| collection | DOAJ |
| description | The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0–4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostatic repulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surface characteristics of soymilk flour after spray drying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitation jet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk. |
| first_indexed | 2024-03-13T09:42:14Z |
| format | Article |
| id | doaj.art-2de6c10db55a4e1cbf187ec4bf9c0f1e |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-03-13T09:42:14Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-2de6c10db55a4e1cbf187ec4bf9c0f1e2023-05-25T04:24:05ZengElsevierUltrasonics Sonochemistry1350-41772023-06-0196106421Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilkQi Gong0Caihua Liu1Yachao Tian2Yuxuan Zheng3Libin Wei4Tianfu Cheng5Zhongjiang Wang6Zengwang Guo7Linyi Zhou8College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong 250300, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaSuzhou Taicang Science And Technology Bureau Productivity Promotion Center, Suzhou, Jiangsu 215411, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green and Healthy Food Co., Ltd., Jiamusi, Heilongjiang 154007, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin 150030, China.College of Food and Health, Beijing Technology and Business University, Haidian, Beijing 100048, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin 150030, China.The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0–4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostatic repulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surface characteristics of soymilk flour after spray drying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitation jet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.http://www.sciencedirect.com/science/article/pii/S1350417723001335Cavitation jetProtein conformationSoymilk flourInstant solubility |
| spellingShingle | Qi Gong Caihua Liu Yachao Tian Yuxuan Zheng Libin Wei Tianfu Cheng Zhongjiang Wang Zengwang Guo Linyi Zhou Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk Ultrasonics Sonochemistry Cavitation jet Protein conformation Soymilk flour Instant solubility |
| title | Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk |
| title_full | Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk |
| title_fullStr | Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk |
| title_full_unstemmed | Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk |
| title_short | Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk |
| title_sort | effect of cavitation jet technology on instant solubility characteristics of soymilk flour based on the change of protein conformation in soymilk |
| topic | Cavitation jet Protein conformation Soymilk flour Instant solubility |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723001335 |
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