Optimization of coupled pulping and steam blanching on lipoxygenase denaturation of soybeans

Authors

WANG Xiukun, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Jiaqi, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China
CUI Zhengwei, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi, Jiangsu 214122, China; School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

In order to minimize the beany flavor and improve the quality of soybean milk, the pulping of soybean milk coupled with steam inactive lipoxygenase (lox) activity was investigated. The effect of three factors, including temperature, heating rate, and soaking time, impacting on the lipoxygenase (lox) activity and sensory evaluation of odor of product, were evaluated based on the results of single-factor experiment. Thenafter, the response surface methodology was applied to find optimal condition for the denaturation of the lipoxygenase (lox). The optimum conditions were as follows: being heated at 95.34 ℃, with heating rate of 0.37 ℃/s and soaking for 10.53 h.

Publication Date

2-28-2019

First Page

157

Last Page

162

DOI

10.13652/j.issn.1003-5788.2019.02.030

Recommended Citation

Xiukun, WANG; Jiaqi, WU; and Zhengwei, CUI (2019) "Optimization of coupled pulping and steam blanching on lipoxygenase denaturation of soybeans," Food and Machinery: Vol. 35: Iss. 2, Article 30.
DOI: 10.13652/j.issn.1003-5788.2019.02.030
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/30

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