Review
Food Science & Technology
Philip Davy, Quan V. Vuong
Summary: Soy milk by-product, considered as waste material, contains high levels of nutrients and bioactive components. However, due to its high moisture content, these components are prone to degradation. Various post-production treatments have been applied to minimize degradation. This review outlines manufacturing processes, treatment methods, current applications, and future research trends of soy milk by-product.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Ge Ge, Jie Zhao, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Summary: Tea polyphenol extract had a significant impact on the in vitro gastric digestion of soymilk by decreasing pepsin diffusion rate and hydrolysis. Proper amount of TPE could reduce the inhibitor activity of soymilk and enhance antioxidant capacity, which might benefit the subsequent intestinal digestion.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Materials Science, Composites
Kesaba Charan Bishoyi, Shruti Swaroop Pattnaik, Diptiranjan Behera, Ajaya Kumar Behera
Summary: Banana pseudo stems are recognized as a sustainable raw material due to their high cellulose content and good tensile strength, which have gained researchers' interest. Peduncle fibers from waste banana pseudo stems were isolated and reinforced with biodegradable soy resin, phenol-formaldehyde resin, and soy-resole resin through thermoforming. The resulting peduncle fiber reinforced soy-resole composite showed strong interaction between the biomaterials, achieving maximum tensile strength of 43.5 MPa and flexural strength of 36.2 MPa. These eco-friendly and biodegradable composites proved to be fairly hydrophobic and easily decomposed in soil after 60 days, making them potential alternatives to plastic in indoor furniture, packaging, and computer cabinets.
POLYMER COMPOSITES
(2023)
Article
Chemistry, Applied
Davood Zaeim, Weilin Liu, Jianzhong Han, Peter J. Wilde
Summary: Non-starch polysaccharides (NSPs) are commonly used as thickening and stabilizing agents in food systems. This study found that different types and molecular weights of NSPs can impact gastric digestion, influencing the structure of gastric coagula and protein emptying patterns. The addition of NSPs with different physicochemical properties can be used to control the nutrient delivery rates of protein-stabilized emulsions.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Environmental
Mercedes Jimenez-Rosado, Jean-Eudes Maigret, Victor Perez-Puyana, Alberto Romero, Denis Lourdin
Summary: Revaluing agri-food waste and by-products as raw materials for bioplastics production can lead to cost reduction and facilitate scalability. Extrusion technology allows for customization of bioplastics with different mechanical properties and water uptake capacity.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Food Science & Technology
Tianyi Zhang, Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Summary: The rapid growth of the world's population has led to increasing shortages in high biological value proteins, leading to the development of plant protein meat alternatives. Soy protein, with its excellent gelation properties and fibrous structures, has become the most widely known alternative to animal protein. Research on raw material composition, processing strategies, and future prospects of soy protein meat alternatives are outlined in this review.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiafan Zhang, Xingyun Peng, Shuntang Guo
Summary: This study investigated the relationship between the formation of fuzhu and the convection mode of soymilk, finding that fuzhu is formed when soymilk undergoes time-dependent convection. Fuzhu becomes less tension-resistant and exhibits visual defects with the reduction of convection intensity. Factors such as viscosity, height, and temperature gradient of soymilk may affect the optimization of incubation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Liang Liu, Youtao Huang, Xiaoqian Zhang, Jianhua Zeng, Junzhe Zou, Lanwei Zhang, Pimin Gong
Summary: The high hardness and low water holding capacity (WHC) characteristics of fermented soymilk limit its consumer acceptance. This study investigated the effect of lactic acid bacteria (LAB) hydrolyzing protein subunits on the particle size, zeta potential, microstructure, and intermolecular force of fermented soymilk gel. It was found that the different degree of protein subunit hydrolysis affected the microstructure and texture of the gel, leading to variations in hardness and WHC.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yu Peng, Dandan Zhao, Mo Li, Xin Wen, Yuanying Ni
Summary: Plant-based products produced from soy protein isolate (SPI) have higher sodium (Na) content compared to animal-based products. Alternative soy fractionation processes using KOH as a replacement for NaOH have been established to produce low-sodium soy protein fractions (SPFs). The application of KOH increases the protein content, water holding capacity (WHC), and thermal stability of SPFs, while reducing the yields and protein solubility. Overall, the use of KOH provides the possibility to develop low-sodium high-potassium soy protein ingredients for healthy soy-based foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Zhongfu Cao, Yang Liu, Hong Zhu, Yisi Li, Qian Xiao, Cuiping Yi
Summary: The research found that whole-grain flat rice noodles with soy protein isolate showed improved texture and cooking properties, with increased moisture content and water absorption, while reducing cooking loss.
Article
Acoustics
Qi Gong, Caihua Liu, Yachao Tian, Yuxuan Zheng, Libin Wei, Tianfu Cheng, Zhongjiang Wang, Zengwang Guo, Linyi Zhou
Summary: The cavitation jet treatment time has a significant influence on the protein conformation and instant solubility of soymilk flour. Treatment for 0-4 min unfolded the protein structure, increased soluble protein content, and improved the particle size, electrostatic repulsion, and viscosity of soymilk. This enhanced the atomization and repolymerization process during spray drying, resulting in larger, smoother, and more uniformly distributed particles. However, treatment for 8 min led to protein aggregation, reduced stability, and decreased instant solubility of soymilk flour.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
L. Tarjuelo, A. Rabadan, M. Alvarez-Orti, A. Pardo-Gimenez, I. Pardo, J. E. Pardo
Summary: This study used melon and pumpkin seed oils, by-products of the food industry, to make lamb meat burgers. The oils were substituted for animal fat in three different concentrations. The resulting burgers had reduced levels of polyunsaturated fatty acids and increased vitamin E concentrations, depending on the oil emulsion used. A discrete choice experiment was conducted to evaluate consumer acceptance of the reformulated burgers and the effects of using a seed oil label. The results showed that the label did not increase product acceptance and even resulted in negative willingness to pay. Strategies emphasizing the lower fat content or higher polyunsaturated fatty acid content of these burgers are proposed.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Milenko Kosutic, Ivica Djalovic, Jelena Filipovic, Snezana Jaksic, Vladimir Filipovic, Milica Nicetin, Biljana Loncar, Michael Tilley
Summary: This paper investigates the simultaneous effects of different types of corn and different screw speeds on the physical, technological, and functional properties of flake products. The results show that increasing screw speed improves the physical and technological characteristics of corn flakes, while different types of corn have a positive influence on the mineral composition and antioxidant properties. Black corn flour and a screw speed of 350 rpm have the best total Z-score analysis of 0.59, positively influencing the various characteristics of flake products.
Article
Food Science & Technology
Fatemeh Mashayekh, Rezvan Pourahmad, Mohammad Reza Eshaghi, Behrouz Akbari-Adergani
Summary: The objective of this study was to investigate the impact of bioactive peptides isolated from soy whey on the properties of yogurt during storage. After hydrolysis of soy whey protein with trypsin, the resulting protein hydrolysate was fractionated using RP-HPLC. The F7 fraction exhibited the highest antioxidant and antibacterial activities, so different levels of this peptide fraction were added to yogurt. The addition of bioactive peptides improved the antioxidant activity, reduced viscosity and syneresis, and inhibited the growth of bacteria in yogurt during storage. The optimal concentration of peptide for yogurt fortification was determined to be 13 mg/mL due to its overall acceptance and functional properties.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Dewei Xie, Yunsheng Gao, Lei Du, Yaling Shen, Jingli Xie, Dongzhi Wei
Summary: Cheese analogues prepared with partially hydrolyzed soy protein by Flavourzyme exhibited favorable stretchability and meltability at the optimum hydrolysis condition, while hardness and springiness increased and adhesiveness decreased. SEM images were used to illustrate the microstructures of cheese analogues, showing the impact of hydrolysis degree on texture and stretchability.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
