Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization.

Autor: Zhang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Hu Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Wang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Abiola Fakayode O; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, Nigeria., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: cunshanzhou@163.com., Xia A; Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China., Li Q; Zhenjiang New Mill Bean Industry Co. LTD, Zhenjiang 212000, China.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2021 Nov; Vol. 79, pp. 105794. Date of Electronic Publication: 2021 Oct 15.
DOI: 10.1016/j.ultsonch.2021.105794
Abstrakt: Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicochemical properties of soybeans were analyzed. Results showed that soaking temperature of 37 °C, ultrasonic power of 60% (144 W), and soaking time of 214 min were optimum SFU-assisted parameters. The soaking time was reduced by 45.13%, and soluble protein content increased by 14.27% after SFU. Based on analysis of acoustic signals, the maximum voltage amplitude of SFU increased with the increment of oscillation periods of cavitation bubbles, which enlarged the intercellular space and size of soybean, and cell membrane permeability was enhanced by 4.37%. Unpleasant beany flavor compounds were reduced by 16.37%-47.6%. Therefore, SFU could significantly improve the soaking efficiency of soybeans and provide a theoretical basis for the processing enterprises of soybean products.
(Copyright © 2021. Published by Elsevier B.V.)
Databáze: MEDLINE
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