Shipin gongye ke-ji (Jul 2022)

Research Progress on Effects of High Pressure Homogenization on Structure and Fermentation Characteristics of Soy Protein

  • Bingyu SUN,
  • Zhimin LI,
  • Linlin LIU,
  • Mingshou LÜ,
  • Xiuqing ZHU,
  • Huan WANG,
  • Zhiyuan SHAO

DOI
https://doi.org/10.13386/j.issn1002-0306.2021070123
Journal volume & issue
Vol. 43, no. 13
pp. 425 – 433

Abstract

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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.

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