Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation

Autor:	M.T. Veciana-Nogués, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.C. Vidal-Carou, Natalia Toro-Funes
Rok vydání:	2015
Předmět:	Chromatography Inlet temperature Food Handling Lysine General Medicine Isoflavones Soy Milk Analytical Chemistry chemistry.chemical_compound Food Storage chemistry Protein digestibility Pressure Food science Ultra high pressure Protein quality Food Science
Zdroj:	Food Chemistry. 167:78-83
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2014.06.023
Popis:	The application of ultra high pressure homogenisation (UHPH) treatments is useful to obtain fine and stable soymilk emulsions. Changes of isoflavones, protein digestibility and lysine availability during 4 months of storage at 20 ± 2 °C in soymilk treated by UHPH (300 MPa and 75 °C of inlet temperature) were studied in comparison to UHT-sterilised soymilk (142 °C, 6 s). Results indicated that although there was a significantly higher extractability of isoflavones in UHT (about 38%) than in UHPH-treated samples (about 15%), similar total contents were found at the end of storage. The interconversion of isoflavones into β-glucosides was faster in UHT than in UHPH-treated soymilk. Similar evolution of protein digestibility in both UHPH and UHT-treated soymilks was found, being slightly higher in the initial UHT (88.4%) than in UHPH-treated samples (83.3%). No great differences were observed in the % of blocked lysine among samples after treatments, neither in their evolution throughout storage.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6332ef62fc3829ffa85005c1cf5f544d https://doi.org/10.1016/j.foodchem.2014.06.023 Zobrazit plný text záznamu Full Text from ScienceDirect