Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compare...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772100345X |
| _version_ | 1818998460351774720 |
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| author | Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li |
| author_facet | Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li |
| author_sort | Lei Zhang |
| collection | DOAJ |
| description | To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved. |
| first_indexed | 2024-12-20T22:01:53Z |
| format | Article |
| id | doaj.art-bc758b63afe749a58b3aceb9bd8f9789 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-12-20T22:01:53Z |
| publishDate | 2021-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-bc758b63afe749a58b3aceb9bd8f97892022-12-21T19:25:20ZengElsevierUltrasonics Sonochemistry1350-41772021-12-0180105803Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean proteinLei Zhang0Xue Wang1Yang Hu2Olugbenga Abiola Fakayode3Haile Ma4Cunshan Zhou5Zhenyuan Hu6Aiming Xia7Qun Li8School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, NigeriaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu 212013, China.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaZhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, ChinaZhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, ChinaTo improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.http://www.sciencedirect.com/science/article/pii/S135041772100345XRaw soymilkDual-frequency multi-angle ultrasoundUltrasonic field monitoringSoybean proteinPhysicochemical properties |
| spellingShingle | Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein Ultrasonics Sonochemistry Raw soymilk Dual-frequency multi-angle ultrasound Ultrasonic field monitoring Soybean protein Physicochemical properties |
| title | Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein |
| title_full | Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein |
| title_fullStr | Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein |
| title_full_unstemmed | Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein |
| title_short | Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein |
| title_sort | dual frequency multi angle ultrasonic processing technology and its real time monitoring on physicochemical properties of raw soymilk and soybean protein |
| topic | Raw soymilk Dual-frequency multi-angle ultrasound Ultrasonic field monitoring Soybean protein Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S135041772100345X |
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