A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction
© 2024 The Authors..
This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
|---|---|
| Enthalten in: |
Food chemistry: X - 22(2024) vom: 30. März, Seite 101259 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Ren, Hai-Bin [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Gelation |
|---|
| Anmerkungen: |
Date Revised 07.03.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1016/j.fochx.2024.101259 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM369343832 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM369343832 | ||
| 003 | DE-627 | ||
| 005 | 20240307232705.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240306s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.fochx.2024.101259 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1319.xml |
| 035 | |a (DE-627)NLM369343832 | ||
| 035 | |a (NLM)38444556 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Ren, Hai-Bin |e verfasserin |4 aut | |
| 245 | 1 | 2 | |a A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 07.03.2024 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2024 The Authors. | ||
| 520 | |a This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence the gel properties of soy yogurt. The goal was to improve these gel properties and rectify any texture issues in soy yogurt, ultimately aiming to produce premium-quality plant-based soy yogurt. In this research study, the investigation focused on examining the impact of 7S/11S, homogenization pressure, and glycation modified with glucose on the gel properties of soy yogurt. A plant-based soy yogurt with superior gel and texture properties was successfully developed using a 7S/11S globulin-glucose conjugate at a 1:3 ratio and a homogenization pressure of 110 MPa. Compared to soy yogurt supplemented with pectin or gelatin, this yogurt demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels and serve as a reference for cultivating new soybean varieties by soybean breeding experts | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Gelation | |
| 650 | 4 | |a Glycation conjugate | |
| 650 | 4 | |a High pressure homogenization | |
| 650 | 4 | |a Soybean 11S | |
| 650 | 4 | |a Soybean 7S | |
| 700 | 1 | |a Feng, Bao-Long |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Hong-Yao |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Yu-Tang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Hong-Tai |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Zhi-Lu |e verfasserin |4 aut | |
| 700 | 1 | |a Meng, Li |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Jing-Jian |e verfasserin |4 aut | |
| 700 | 1 | |a Bai, Xiao-Sen |e verfasserin |4 aut | |
| 700 | 1 | |a Gao, Fei |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Zhi-Peng |e verfasserin |4 aut | |
| 700 | 1 | |a Luo, Bo-Wen |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Xiao-Lin |e verfasserin |4 aut | |
| 700 | 1 | |a Song, Hong-Jie |e verfasserin |4 aut | |
| 700 | 1 | |a Yan, Xin-Xu |e verfasserin |4 aut | |
| 700 | 1 | |a Zhao, Jin-Yong |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Ying-Hua |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry: X |d 2019 |g 22(2024) vom: 30. März, Seite 101259 |w (DE-627)NLM300337051 |x 2590-1575 |7 nnns |
| 773 | 1 | 8 | |g volume:22 |g year:2024 |g day:30 |g month:03 |g pages:101259 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.fochx.2024.101259 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 22 |j 2024 |b 30 |c 03 |h 101259 | ||