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

被引：23
|
作者：
Toro-Funes, N. [1 ]
Bosch-Fuste, J. [1 ]
Latorre-Moratalla, M. L. [1 ]
Veciana-Nogues, M. T. [1 ]
Vidal-Carou, M. C. [1 ]
机构：
[1] Univ Barcelona, INSA, Fac Pharm, Dept Nutr & Food Sci XaRTA, Barcelona 08921, Spain
来源：
FOOD CHEMISTRY | 2015年 / 167卷
关键词：
Isoflavones; Protein digestibility; Blocked lysine; Soymilk; UHPH; Storage; MAILLARD REACTION-PRODUCTS; SOY PROTEIN; THERMAL TREATMENTS; MILK; FUROSINE; INACTIVATION; DIETS; RICH;
D O I：
10.1016/j.foodchem.2014.06.023
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 degrees C in soymilk treated by UHPH (300 MPa and 75 degrees C of inlet temperature) were studied in comparison to UHT-sterilised soymilk (142 degrees 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 beta-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. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：78 / 83
页数：6
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