Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk

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  • 生呉の高周波パルス連続加熱がリポキシゲナーゼ活性および豆乳の品質に及ぼす影響

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<p>High-frequency pulse continuous heating (HFP) is a newly developed electric heating technique that can increase the temperature of slurry foods to over 100 °C in less than 1 s. In this study, we investigated the effect of heating soybean slurry by HFP on lipoxygenase (LOX) activity, the extraction ratio of soy protein, and aroma components of soymilk. Despite the short heating time, HFP inactivated 99 % and 100 % of LOX at 80 °C and 90 °C, respectively. However, conventional heating at 80 °C took 5 min to inactivate LOX. Furthermore, HFP increased the extraction ratio of protein, and decreased the unpleasant beany flavor. These results show that HFP can significantly reduce heating time, thereby enhancing the quality of soymilk.</p>

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