Extraction of soybean oil body based on soymilk model system
Vol: 34, Issue: 9, Page: 15-18
2018
- 30Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Usage30
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- Abstract Views2
Artifact Description
In order to study the volatile flavor of soymilk, a soymilk simulation system with soybean oil body as substrate was constructed, The effects of different pH on the components, particle size and flavor of soybean oil body extracted from soybean milk were studied in the oil body extraction process. The results showed that when the extraction pH increased from 7 to 11, the content of oil body protein decreased by 38.40%, the neutral fat content increased by 7.26%, and the phospholipid content decreased by 49.31%. The oil particle size decreased gradually by 89.2 nm and tended to be stable. Volatile flavor substances were also gradually reduced from 129.80 μg/L to 52.17 μg/L. When the pH > 9, the effect of lipoxygenase in extracted oil body was negligible. According to the comparison above, the purity and stability of oil body extracted under the condition of pH 10 were better, and the flavor substances contained in the oil body were also less. It can be seen that the oil body extracted at pH 10 is the most suitable substrate component of soybean milk simulation system.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol34/iss9/4; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3160&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2018.09.004; https://dx.doi.org/10.13652/j.issn.1003-5788.2018.09.004; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2018.09.004
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