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

  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},
Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts
PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
Probiotic Yogurt from Soy Hydrosoluble Extract, Mango Flavor, Rich in Fiber
The effects of changes in lifestyle, as well as, in the population’s food consumption represent a strong indicator of quality of life, where they directly and indirectly affect individuals in the
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt
When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders and HSPI incorporated yogurt appeared better color and flavor.
Stabilization and sensory evaluation of calcium-enriched soymilk prepared using different chelating agents
It is generally acknowledged that calcium lactate (ca-lactate) fortification of soymilk to achieve the equivalent calcium level in cow’s milk (1.2 mg/g) causes instability in soymilk. In order to
Optimizing of Enzyme Hydrolysis Condition for Bitterness Suppression of Soybean Protein Using Response Surface Methodology (RSM)
Enzyme hydrolysis of soybean protein can be adjusted according to purposes, but should be optimized for reaction time, concentration and substrate conditions to prevent bitterness caused by excessive
"Comparative Study of Functional Properties of Fermented Vegetable Milks in Health"
Formerly it was considered that the diet was only consuming food that provided nutrients to meet the metabolic requirements and vital functions of the individual...


Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
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
Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
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.
Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes
The soybean milk odor of samples lacking lipoxygenases (LOs) 2 and 3 and LOs 1, 2, and 3, was concentrated by simultaneous distillation and extraction (SDE), together with that of normal soybean
Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH.
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.