Ultrasound (US) was applied as a pre-treatment in hydrated soybeans (HSB) and soybean slurry (SBS) during soymilk elaboration process to evaluate the feasibility of increasing the isoflavone content (IC) in the resultant soymilk. A predictive model and optimum US processing conditions were obtained by response surface methodology (RSM) using a three-level-three-factor Box-Behnken statistical design (BBD) in which US amplitude (50, 75, and 100 %), temperature (30, 45, and 60 °C), and time (20, 40, and 60 min) were selected as independent variables. Most of the US treatments applied in the HSB or SBS caused a significant increase (3 - 62%) in the total IC of the obtained soymilks over the control soymilk (6.97 mg/100mL). However, the IC of the resultant soymilks from sonicated HSB (11.38 mg/100 mL) was significantly higher than that in soymilk prepared from US-treated SBS (8.66 mg/100 mL). Experimental data were fitted into a 2^nd-order-polynomial model and processing parameters were optimized (100% amplitude, 30°C, 20 min) to get the highest predicted and experimental IC, 11.38 and 12.8 mg/100 mL, respectively. These results indicated that US is a potential technology that could be implemented during soymilk manufacturing processing as pre-treatment of HSB to obtain soymilk with high isoflavone content and consequently better functionality.

在豆浆加工过程中，将超声（美国）作为预处理剂用于水合大豆（HSB）和大豆浆（SBS）中，以评估提高所得豆浆中异黄酮含量（IC）的可行性。通过使用三级三因素Box-Behnken统计设计（BBD）的响应面方法（RSM）获得了预测模型和最佳US处理条件，其中US振幅（50％，75％和100％），温度（选择30、45和60°C）和时间（20、40和60分钟）作为自变量。在HSB或SBS上使用的大多数美国处理方法均使获得的豆浆的总IC值比对照豆浆（6.97 mg / 100mL）显着增加（3-62％）。但是，从超声处理的HSB中得到的豆浆的IC值（11。38毫克/ 100毫升）明显高于美国处理过的SBS制成的豆浆（8.66毫克/ 100毫升）。实验数据拟合为2^第二阶多项式模型和处理参数进行优化（100％振幅，30°C，20分钟），以获得最高的预测和实验IC，11.38和12.8毫克/ 100毫升，分别。这些结果表明，美国是潜在的技术，可以在豆浆制造过程中实施HSB的预处理，以获得具有较高异黄酮含量并因此具有更好功能的豆浆。