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Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures

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Abstract

High-speed shearing (HSS) technology was used to mill the okara fibers in raw whole soybean flour (rWSF) suspension for fabrication of whole soybean curd (WSC). By measuring the medium diameter and analyzing the protein subunit composition of rWSF and heated whole soybean flour (hWSF), we found that HSS effectively micronized the insoluble fraction in suspension (especially the component cell layers of seed coat) but destroyed the structure of the native protein and caused the disappearance of specific protein band 7 in sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Further, we made WSC using HSS-treated hWSF suspension and analyzed its characteristics. The relative contents of α-helix, β-sheet, and β-turns all decreased after HSS, but the surface hydrophobicity showed an opposite trend. Additionally, the maximum emission wavelength blue- shifted after HSS. These results indicated that the secondary and tertiary structures of WSC were changed by HSS. Moreover, microstructural analysis based on a field emission scanning electron microscope (FESEM) and texture analyzer suggested that HSS led to the formation of a loose and less connected gel network and weakened the gel strength consequently. In summary, to separate and micronize okara individually and add them back to soymilk for WSC making was a considerable method.

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Abbreviations

HSS:

High-speed shearing

WSF:

Whole soybean flour

rWSF:

Raw whole soybean flour

hWSF:

Heated whole soybean flour

rOF:

Raw okara–filtered

hOF:

Heated okara–filtered

WSC:

Whole soybean curd

OFC:

Okara-filtered curd

D 50 :

Medium diameter

S/V :

Surface-area-to-volume ratio

FTIR:

Fourier transform infrared spectroscopy

SDS-PAGE:

Sulfate polyacrylamide gel electrophoresis

Native-PAGE:

Native polyacrylamide gel electrophoresis

H 0 :

Surface hydrophobicity

FESEM:

Field emission scanning electron microscope

cWHC:

Centrifugation water holding capacity

w/v:

Weight/volume

GDL:

Glucono-δ-lactone

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Funding

This work was funded by the Department of Science and Technology of Sichuan Province: Key research and development projects (2019YFN0107). This work also received support from China Scholarship Council (CSC).

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  1. Chenzhi Wang and Lin Li contributed equally to this work.

Authors and Affiliations

  1. College of Food Science, Sichuan Agricultural University, Ya’an, 625014, Sichuan, China

    Chenzhi Wang, Lin Li, Qi Zhang, Wen Qin, Dingtao Wu, Bin Hu & Qing Zhang

  2. Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, Rovaniemi, 96101, Lapland, Finland

    Dele Raheem

  3. Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercrop** System, Chengdu 611130, Sichuan, China

    Wenyu Yang

  4. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Alberta, Canada

    Hongmin Dong, Thava Vasanthan & Qing Zhang

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  1. Chenzhi Wang
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  2. Lin Li
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  3. Qi Zhang
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Wang, C., Li, L., Zhang, Q. et al. Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures. Food Bioprocess Technol 13, 611–624 (2020). https://doi.org/10.1007/s11947-020-02417-w

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