估价
均质化(气候)
溶解度
化学
成分
大豆蛋白
粒径
化学工程
高压
食品科学
色谱法
材料科学
有机化学
废物管理
生态学
生物
工程物理
生物多样性
物理化学
工程类
作者
Stella Plazzotta,Martina Moretton,Sonia Calligaris,Lara Manzocco
标识
DOI:10.1016/j.fbp.2021.04.017
摘要
High pressure homogenization (HPH) at increasing intensity (50, 100, 150 MPa and 150 MPa for 5 passes) was combined with an alkaline-acid recovery method to prepare protein-enriched okara powders intended as ingredients with improved techno-functional properties. The treatment allowed obtaining from 4 to 8 g powder per 100 g fresh okara. The intensity of HPH treatment significantly affected amount, composition, particle size, protein structure and techno-functional properties. Treatments at intermediate pressures in the range 50−100 MPa resulted the most feasible from an industrial perspective allowing to obtain a good balance between protein content and the techno-functionalities (e.g. solubility, foaming, gelling and emulsifying properties) of the okara ingredient. Thus, HPH combined with simple pH-driven precipitation can be considered an efficacious and industrially feasible pre-treatment for okara valorisation into innovative ingredients.
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