FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (12): 18-21.doi: 10.7506/spkx1002-6630-20210707-069

• Food Chemistry • Previous Articles    

Effect and Underlying Mechanism of Milk Protein on the Physical Characteristics of Soymilk Gel

XU Ruolin, LIU Ping, PANG Zhihua, CHEN Cunshe, LIU Xinqi, ZHAO Yixin, LI Tong   

  1. (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University,Beijing 100048, China; 2. China Meat Research Center, Beijing 100068, China)
  • Published:2022-07-01

Abstract: In order to improve soy yogurt products, the effect and underlying mechanism of different types of milk proteins, whey protein isolate (WPI), milk protein concentrate (MPC), and sodium caseinate (NaCas), on the gelation behavior of soymilk were investigated. The results showed that the incorporation of WPI (≥ 20%) or 40% NaCas could effectively enhance the strength of soymilk gels, and WPI (≥ 20%) had the most positive effect. Low levels of replacement of milk proteins could significantly decrease the particle size of soymilk gels, while high proportions of WPI replacement had the opposite effect. In term of microstructure, MPC led to more organized and denser networks. NaCas induced the formation of filamentous networks. WPI induced the formation of a less organized but denser gel structure. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that WPI (≤ 20%) might promote the involvement of the β subunit of soybean 7S protein in gel formation, while NaCas might hinder the gelation of the basic subunit of soybean 11S protein.

Key words: soymilk gel; milk protein; mechanism of influence

CLC Number: