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《Modern Food Science and Technology》 2013-02
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Effect of Microfluidization Treatment on Rheological Characteristics and Microstructure of Soy Yogurt

LEI Yong-gang1,ZHENG Yin2,LI Li1(1.College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)(2.College of Light Industry and Chemical Engineering,Guangdong University of Technology,Guangzhou 510006,China)  
Rheological characteristics and microstructure of probiotic soy yogurt were studied in this research.Lactobacillus helveticus LH-B02 and Lactobacillus casei L.casei-01 were used to ferment soymilk microfluidized at different pressures.Results indicated that: microfluidization of soymilk led to a prominently higher water holding capacity(WHC) of soy yogurt.Meanwhile,soy yogurt elaborated from microfluidized soymilk showed stronger viscoelastic and shear-thinning properties,higher apparent viscosity and yield stress.Moreover,smaller but more pores,more interconnections among protein aggregates were observed in microstructure of soy yogurt prepared from microfluidized soymilk,exhibiting a more homogeneous and compact gel network.
【Fund】: 广东省科技攻关项目(2011B020310004)
【CateGory Index】: TS214
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