Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk [PDF]
Ultrasonics SonochemistryLactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their ...
Yilin Sun +3 more
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Ultrasonics Sonochemistry, 2023 The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the ...
Zengwang Guo
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Effect of Exogenous Protease on Flavor of Soymilk Made by Automatic Soymilk Maker
Shipin gongye ke-ji, 2023 In order to study the mechanism of protease which influences on the flavor of soymilk, different kinds and concentrations of protease (papain, 15000, 30000, 45000, 60000 and 75000 U/L, aminopeptidase, 500, 1000, 1500, 2000 and 2500 U/L, flavor protease ...
Jiaming ZHANG, Xiaohong LU, Ping LIU
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Positive basophil activation test with soymilk protein identifies Gly m 4–related soymilk allergy [PDF]
Journal of Cutaneous Immunology and Allergy, 2021 Soymilk allergy is caused by cross‐reaction of either birch Bet v 1–specific or alder Aln g 1–specific IgE to soybean Gly m 4, which belongs to pathogenesis‐related protein‐10 (PR‐10) family.
Tokiko Yoshida +3 more
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Characteristics of Soymilk Fermented by Lactic Acid Bacteria with Different β-Glucosidase Activities [PDF]
Shipin Kexue, 2023 This study evaluated the β-glucosidase activities of 10 strains of Lactobacillus plantrum, L. helveticus, L. pentosus, and Streptococcus thermophilus) and compared the fermentation performance of the strains and the antioxidant properties and flavor ...
LUO Yue, LIU Ruishan, WANG Zhiyuan, CHAI Lijuan, LU Zhenming, SHI Jinsong, ZHANG Xiaojuan, XU Zhenghong
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Recent advances in exploring and exploiting soybean functional peptides—a review
Frontiers in Nutrition, 2023 Soybeans are rich in proteins and phytochemicals such as isoflavones and phenolic compounds. It is an excellent source of peptides with numerous biological functions, including anti-inflammatory, anticancer, and antidiabetic activities.
Yongsheng Zhu +3 more
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Effect of Soymilk Fermented by Different Lactic Acid Bacteria on Dough Fermentation Characteristics and Steamed Bun Quality [PDF]
Shipin Kexue, 2023 The effects of soymilk fermented with single and mixed (1:1:1) cultures of three strains of lactic acid bacteria (LAB) isolated from sourdough from Fuchun Teahouse in Yangzhou City on the fermentation characteristics of dough and the quality of steamed ...
SHAO Tong, WANG Xingben, WU Ran, ZHANG Yiyun, ZHANG Chenchen, GU Ruixia, CHEN Xia
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Recent innovations in processing technologies for improvement of nutritional quality of soymilk
CyTA - Journal of Food, 2021 Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean
Hwana Han +6 more
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Impact of Pulsed Electric Field Pre-Treatment on the Isoflavone Profile of Soymilk
Beverages, 2022 In this study, pulsed electric fields (PEFs) were evaluated as extraction-aiding technology during soymilk manufacturing to improve its isoflavone profile.
Mariana Morales-de la Peña +2 more
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Honey-mediated aggregation of soymilk proteins [PDF]
Heliyon, 2020 Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk.
Yasuhiro Arii, Kaho Nishizawa
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