• Corpus ID: 6648723

Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk

@article{Fahmi2011EffectOU,
  title={Effect of Ultrasound Assisted Extraction upon the Protein Content and Rheological Properties of the Resultant Soymilk},
  author={Ronak Fahmi and Faramarz Khodaiyan and Rezvan Pourahmad and Zahra Emam-djomeh},
  journal={Advance Journal of Food Science and Technology},
  year={2011}
}
The purpose of this study was to determine the effect of ultrasound treatment on the protein content and rheological properties of soymilk extracted from soybeans. Soybean slurry was exposed to ultrasound treatment then filtered. In this work, an ultrasound cleaning bath set with 35 kHz frequency and different treatment temperatures (20 and 40oC) and times (20, 40, and 60 min) was used. Results indicated that ultrasound treatment could significantly (p 0.05) after ultrasound treatment. The… 
maxwellsci.com
15 Citations
Background Citations
2
Methods Citations
1

Figures and Tables from this paper

15 Citations

Sequential Microwave – Ultrasound assisted extraction of soymilk and optimization of extraction process
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits
Intensified soy protein extraction by ultrasound
Influence of Low Temperature Storage and Ultrasonic Treatment of Placenta on Its Extracts Antioxidant Properties
The experimental data concerning evaluation of low temperature storage and ways of placenta extract obtaining influences on human placenta extract (HPE) antioxidant properties are provided. HPE…
The Use of Ultrasound as an Enhancement Aid to Food Extraction
Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk.
A study on the storage of sterilized soymilk
The study was aimed at the improvement of shelf-life of protein rich soymilk which can be consumed in developing countries such as India to overcome protein energy malnutrition. Sterilized soymilk…
An Introductory Review of Applications of Ultrasound in Food DryingProcesses
In this study, applications of ultrasound in food drying processes have been reviewed. High frequency ultrasonic treatment can be used in food drying processes as a pretreatment or for the…
Ultrasonication and food technology: A review
Abstract With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and…
FOOD SCIENCE & TECHNOLOGY | REVIEW ARTICLE Ultrasonication and food technology: A review
1 Abstract: With increasing consumers demand and tightening of food and environ- mental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new…
...
...

References

SHOWING 1-10 OF 25 REFERENCES
Physical properties of ultrasound treated soy proteins
Enhancing protein and sugar release from defatted soy flakes using ultrasound technology
The uses of ultrasound in food technology
A Pilot-Plant Study of Continuous Ultrasonic Extraction of Soybean Protein
Methods were studied to extract soybean proteins from commercial defatted flakes with ultrasonic energy, continuously and efficiently, in a pilot plant. Studies also included batchwise sonication of…
High intensity ultrasound-assisted extraction of oil from soybeans
Rheological behavior of aseptically processed soybean milk under turbulent flow conditions
Abstract Rheological behavior of soybean milk at various solid contents (9%‐16% w/w) was measured using an oscillatory viscometer under turbulent flow conditions (Reynolds number between 3116 and…
DSC and electrophoretic studies on soymilk protein denaturation
The effects of heat treatment on soymilk protein denaturation were studied by differential scanning calorimetry (DSC) and electrophoresis. Transition behavior of soymilk was studied by DSC. Three…
APPLICATIONS AND OPPORTUNITIES FOR ULTRASOUND ASSISTED EXTRACTION IN THE FOOD INDUSTRY-A REVIEW
Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu
: Soybean varieties and growing location greatly affected the protein content and color of soymilk and the protein content and yield of tofu (P < 0.05). Protein content of soybeans was the most…
Ultrasonic innovations in the food industry: From the laboratory to commercial production
...
...