The analysis of the causes of protein precipitate formation in the blanched soymilk

Abstract

This paper explored the causes of protein precipitate formation in blanched soymilk prepared by blanching soybeans through studying the changes in composition and amount of protein particles during its thermal processing. Compared with the traditional method of preparing soymilk, blanching changed the thermal aggregation behavior of protein particles. Results showed that when blanching was applied to soybeans, β-conglycinin (7S) was denatured in the blanched soybeans, which resulted in the fixation and aggregation of 7S prior to the grinding processing. Therefore, 7S lost its inhibitory ability on the growth of other protein aggregation, explaining the increased insoluble precipitates in the blanched soymilk.

Keywords: 2-Mercaptoethanol (PubChemCID:1567); Blanched soymilk; Bromophenol blue (PubChemCID: 8272); Coomassie brilliant blue G-250 (PubChemCID: 61364); Copper sulfate (PubChemCID: 24462); Glycine (PubChemCID: 750); Inhibitory ability; Insoluble aggregation; Methanol (PubChemCID: 887); Potassium sodium tartrate (PubChemCID: 9357); Protein particles; Sodium bicarbonate (PubChemCID: 516892); Sodium bisulfate (PubChemCID: 23665763); Sodium dodecyl sulfate (PubChemCID: 3423265); Urea (PubChemCID: 1176).