FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 131-135.doi: 10.7506/spkx1002-6630-201308026

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Response Surface Methodology for Optimization of Wet Heat Lipoxygenase Denaturation of Dehulled Non-Soaked Soybeans

LIU Xin,CHEN Cong,ZHAO Jian-xin,FAN Da-ming,MA Zhi-gang,ZHANG Hao   

  1. 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Anhui Jincaidi Food Co. Ltd., Maanshan 243000, China
  • Received:2011-09-09 Revised:2013-01-06 Online:2013-04-25 Published:2013-05-07
  • Contact: Zhao Jian-Xin E-mail:jxzhao@jiangnan.edu.cn

Abstract: In the present study, wet heating (blanching) was applied to denature liposygenase (LOX) in dehulled nonsoaked soybeans and consequently improve the flavor of soymilk. Response surface methodology was employed to optimize blanching conditions (temperature, time and pH) based on residual LOX activity and protein content of soymilk. The optimum experimental conditions for LOX denaturation in samples high in protein (3.60 g/100 g) were found to be blanching at (94 ± 2) ℃ and pH (8 ± 0.45) for 4 min.

Key words: dehulled soybean, blanching, liposygenase, protein content