Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Abstract Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time‐consuming need of soaking during soymilk preparati...

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Autores principales:	Meng‐jia Li, Ru‐ge Cao, Li‐tao Tong, Bei Fan, Ruo‐qi Sun, Li‐ya Liu, Feng‐zhong Wang, Li‐li Wang
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	chymotrypsin inhibitor activity nutritional components protein digestibility soymilk trypsin inhibitor activity Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/0b2421175a924783b4d6937d07af435d
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spelling	oai:doaj.org-article:0b2421175a924783b4d6937d07af435d2021-11-04T13:06:43ZEffect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components2048-717710.1002/fsn3.2524https://doaj.org/article/0b2421175a924783b4d6937d07af435d2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2524https://doaj.org/toc/2048-7177Abstract Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time‐consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air‐drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.Meng‐jia LiRu‐ge CaoLi‐tao TongBei FanRuo‐qi SunLi‐ya LiuFeng‐zhong WangLi‐li WangWileyarticlechymotrypsin inhibitor activitynutritional componentsprotein digestibilitysoymilktrypsin inhibitor activityNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 5997-6005 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	chymotrypsin inhibitor activity nutritional components protein digestibility soymilk trypsin inhibitor activity Nutrition. Foods and food supply TX341-641
spellingShingle	chymotrypsin inhibitor activity nutritional components protein digestibility soymilk trypsin inhibitor activity Nutrition. Foods and food supply TX341-641 Meng‐jia Li Ru‐ge Cao Li‐tao Tong Bei Fan Ruo‐qi Sun Li‐ya Liu Feng‐zhong Wang Li‐li Wang Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
description	Abstract Soymilk is a popular beverage in many countries owing to its nutrition and health effects. To increase household consumption of soymilk, instant soybeans were developed by freezing and subsequent drying pretreatment, which overcome the time‐consuming need of soaking during soymilk preparation for home making. However, compared with the traditional soymilk making, the nutritional quality and functional properties of this soymilk made from the soybean by direct grinding in water without soaking are not clear yet. Soymilk made from untreated soybeans, soaked soybeans, and soaking, freezing, and air‐drying soybeans (FADTS) were compared on their properties including nutritional components, in vitro protein digestibility, and functional components. It was found that FADTS was the best at extracting lipid and Ca, good at extracting of protein, carbohydrate, oligosaccharides, Fe, phytic acids, and tannins, and in producing soymilks with highest in vitro protein digestibility. The soluble protein and protein digestibility of FADTS (4 day) increased significantly from 44.4% and 78.5% of control to 56.2% and 85.0%, respectively. Soymilk from 4 days FADTS contained similar protein content and higher Fe content (4.40 mg/kg) compared to soaked sample (3.82 mg/kg). The results revealed that FADTS performed better at producing soymilk than untreated and soaked soybeans.
format	article
author	Meng‐jia Li Ru‐ge Cao Li‐tao Tong Bei Fan Ruo‐qi Sun Li‐ya Liu Feng‐zhong Wang Li‐li Wang
author_facet	Meng‐jia Li Ru‐ge Cao Li‐tao Tong Bei Fan Ruo‐qi Sun Li‐ya Liu Feng‐zhong Wang Li‐li Wang
author_sort	Meng‐jia Li
title	Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
title_short	Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
title_full	Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
title_fullStr	Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
title_full_unstemmed	Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
title_sort	effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/0b2421175a924783b4d6937d07af435d
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Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

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