Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compare...

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Autores principales:	Lei Zhang, Xue Wang, Yang Hu, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Zhenyuan Hu, Aiming Xia, Qun Li
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Raw soymilk Dual-frequency multi-angle ultrasound Ultrasonic field monitoring Soybean protein Physicochemical properties Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/bc758b63afe749a58b3aceb9bd8f9789
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id	oai:doaj.org-article:bc758b63afe749a58b3aceb9bd8f9789
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spelling	oai:doaj.org-article:bc758b63afe749a58b3aceb9bd8f97892021-12-02T04:59:46ZDual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein1350-417710.1016/j.ultsonch.2021.105803https://doaj.org/article/bc758b63afe749a58b3aceb9bd8f97892021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S135041772100345Xhttps://doaj.org/toc/1350-4177To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.Lei ZhangXue WangYang HuOlugbenga Abiola FakayodeHaile MaCunshan ZhouZhenyuan HuAiming XiaQun LiElsevierarticleRaw soymilkDual-frequency multi-angle ultrasoundUltrasonic field monitoringSoybean proteinPhysicochemical propertiesChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 80, Iss , Pp 105803- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Raw soymilk Dual-frequency multi-angle ultrasound Ultrasonic field monitoring Soybean protein Physicochemical properties Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Raw soymilk Dual-frequency multi-angle ultrasound Ultrasonic field monitoring Soybean protein Physicochemical properties Chemistry QD1-999 Acoustics. Sound QC221-246 Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
description	To improve the soybean protein content (SPC), flavor and quality of soymilk, the effects of dual-frequency ultrasound at different angles (40 + 20 kHz 0°, 40 + 20 kHz 30°, 40 + 20 kHz 45°) on physicochemical properties and soybean protein (SP) structure of raw soymilk were mainly studied and compared with the conventional single-frequency (40 kHz, 20 kHz) ultrasound. Furthermore, the intensity of the ultrasonic field in real-time was monitored via the oscilloscope and spectrum analyzer. The results showed that 40 + 20 kHz 45° treatment significantly increased SPC. The ultrasonic field intensity of 40 + 20 kHz 0° treatment was the largest (8.727 × 104 W/m2) and its distribution was the most uniform. The emulsifying stability of SP reached the peak value (233.80 min), and SP also had the largest particle size and excellent thermal stability. The protein solubility of 40 + 20 kHz 30° treatment attained peak value of 87.09%. 20 kHz treatment significantly affected the flavor of okara. The whiteness and brightness of raw soymilk treated with 40 kHz were the highest and the system was stable. Hence, the action mode of ultrasonic technology can be deeply explored and the feasibility for improving the quality of soymilk can be achieved.
format	article
author	Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li
author_facet	Lei Zhang Xue Wang Yang Hu Olugbenga Abiola Fakayode Haile Ma Cunshan Zhou Zhenyuan Hu Aiming Xia Qun Li
author_sort	Lei Zhang
title	Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
title_short	Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
title_full	Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
title_fullStr	Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
title_full_unstemmed	Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
title_sort	dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/bc758b63afe749a58b3aceb9bd8f9789
work_keys_str_mv	AT leizhang dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT xuewang dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT yanghu dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT olugbengaabiolafakayode dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT hailema dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT cunshanzhou dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT zhenyuanhu dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT aimingxia dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein AT qunli dualfrequencymultiangleultrasonicprocessingtechnologyanditsrealtimemonitoringonphysicochemicalpropertiesofrawsoymilkandsoybeanprotein
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Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

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