Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization
| Autor: | Haile Ma, Yang Hu, Xue Wang, Cunshan Zhou, Zhang Lei, Olugbenga Abiola Fakayode, Qun Li, Aiming Xia |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
inorganic chemicals
Materials science Cell membrane permeability Acoustics and Ultrasonics QC221-246 macromolecular substances Ultrasound assisted Inorganic Chemistry Protein content Voltage amplitude Chemical Engineering (miscellaneous) Environmental Chemistry Radiology Nuclear Medicine and imaging Original Research Article Food science QD1-999 fungi Organic Chemistry Temperature technology industry and agriculture Acoustics. Sound food and beverages Sweeping frequency ultrasound Soaking mechanism Chemistry Taste embryonic structures Protein structure Intercellular space Ultrasonic sensor Soybeans Soybean |
| Zdroj: | Ultrasonics Sonochemistry, Vol 79, Iss, Pp 105794-(2021) Ultrasonics Sonochemistry |
| ISSN: | 1350-4177 |
| Popis: | Highlights • SFU-assisted soybean soaking reduced time by 45.13% and increased SPC by 14.27%. • Ultrasonic field was monitored to explain its effect on soybean soaking. • Cell membrane was more permeable and beany flavor reduced in SFU group. • The structure of soybean protein was changed by SFU. 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. |
| Databáze: | OpenAIRE |
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