Abstract

High-speed shearing (HSS) technology was used to mill the okara fibers in raw whole soybean flour (rWSF) suspension for fabrication of whole soybean curd (WSC). By measuring the medium diameter and analyzing the protein subunit composition of rWSF and heated whole soybean flour (hWSF), we found that HSS effectively micronized the insoluble fraction in suspension (especially the component cell layers of seed coat) but destroyed the structure of the native protein and caused the disappearance of specific protein band 7 in sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Further, we made WSC using HSS-treated hWSF suspension and analyzed its characteristics. The relative contents of α-helix, β-sheet, and β-turns all decreased after HSS, but the surface hydrophobicity showed an opposite trend. Additionally, the maximum emission wavelength blue- shifted after HSS. These results indicated that the secondary and tertiary structures of WSC were changed by HSS. Moreover, microstructural analysis based on a field emission scanning electron microscope (FESEM) and texture analyzer suggested that HSS led to the formation of a loose and less connected gel network and weakened the gel strength consequently. In summary, to separate and micronize okara individually and add them back to soymilk for WSC making was a considerable method.

中文翻译：

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在整个大豆凝乳的加工过程中加入高速剪切：对聚集行为和微观结构的影响

摘要

高速剪切（HSS）技术用于在未加工的全大豆粉（rWSF）悬浮液中研磨豆渣纤维，以制造全大豆凝乳（WSC）。通过测量培养基直径并分析rWSF和加热的全大豆粉（hWSF）的蛋白质亚基组成，我们发现HSS有效地微化了悬浮液中的不溶部分（尤其是种皮的组成细胞层），但破坏了天然的结构。蛋白质并在硫酸聚丙烯酰胺凝胶电泳（SDS-PAGE）中导致特定蛋白质带7的消失。此外，我们使用经HSS处理的hWSF悬浮液制备了WSC，并分析了其特性。HSS处理后，α-螺旋，β-折叠和β-转角的相对含量均下降，但表面疏水性却呈现相反的趋势。另外，HSS之后，最大发射波长蓝移。这些结果表明，HSS改变了WSC的二级和三级结构。此外，基于场发射扫描电子显微镜（FESEM）和质构分析仪的微结构分析表明，HSS导致形成疏松且连接较少的凝胶网络，从而削弱了凝胶强度。总之，将豆渣单独分离和微粉化并将其添加回豆浆中进行WSC制备是一种不错的方法。基于场发射扫描电子显微镜（FESEM）和质构分析仪的微结构分析表明，HSS导致形成疏松且连接较少的凝胶网络，从而削弱了凝胶强度。总之，将豆渣单独分离和微粉化并将其添加回豆浆中进行WSC制备是一种不错的方法。基于场发射扫描电子显微镜（FESEM）和质构分析仪的微结构分析表明，HSS导致形成疏松且连接较少的凝胶网络，从而削弱了凝胶强度。总之，将豆渣单独分离和微粉化并将其添加回豆浆中进行WSC制备是一种不错的方法。