Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

• Published in: Ultrasonics sonochemistry Vol. 96; p. 106421
• Main Authors: Gong, Qi, Liu, Caihua, Tian, Yachao, Zheng, Yuxuan, Wei, Libin, Cheng, Tianfu, Wang, Zhongjiang, Guo, Zengwang, Zhou, Linyi
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.06.2023; Elsevier
• Subjects: Cavitation jet; Chemical Phenomena; Flour; Instant solubility; Original; Protein Conformation; Solubility; Soy Milk - chemistry; Soymilk flour; Instant solubility; Soymilk flour; Protein conformation; Cavitation jet
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2023.106421

[Display omitted] •Cavitation jet technology could affect the soluble protein content and oil–water adsorption efficiency of soymilk.•Proper cavitation jet treatment could improve the instant solubility of soymilk flour by improving protein in soymilk.•Prolong-time of cavitation jet treatment made some soymilk flour particles adhere, which led to the decrease of wettability and dispersibility of soymilk flour. The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0–4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostaticrepulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surfacecharacteristics of soymilk flour after spraydrying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitationjet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.