The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts

@article{Zhou2019TheAO,
  title={The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts},
  author={Yan Wen Zhou and Xingfei Li and Yufei Hua and Xiangzhen Kong and Caimeng Zhang and Yeming Chen and Shaodong Wang},
  journal={LWT},
  year={2019}
}
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Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics
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Relative particulate protein content and viscosity were higher and pH was lower in the soymilk prepared by the latter method, in which liberated lipid bodies were decreased and more lipids were precipitated with protein after centrifugation, suggesting a change in the interaction between proteins and lipids.
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TLDR
It is demonstrated that lactic fermentation altered soy protein digestibility with the process of protein coagulation, which meant that soy yogurt at different pHs had a lower bioaccessible protein content compared to that of soymilk.
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