This study investigated the effect of addition of soy protein hydrolysates on Ultra high temperature (UHT) processability of milk protein beverages. There is also a lack of reported data on UHT processability of soy protein hydrolysates. UHT processability of 80 g/kg protein reconstituted milk protein concentrate (8-RMPC), 80 g/kg protein soy protein hydrolysate (8-RSPH) and 8-RMPC with added 10, 20 and 30 g/kg protein RSPH (e.g. 8-RMPC+1-RSPH) was studied on a bench-top UHT equipment. Both 8-RMPC and 8-RSPH showed very high UHT processability (UHT plant run-time > 120 min). Inclusion of 1-RSPH in 8-RMPC did not affect UHT run-time (>120 min) and overall heat transfer coefficient (OHTC). Significant drop in OHTC was observed in 8-RMPC+2-RSPH without reducing the UHT run-time below 120 min mark and required UHT processing temperatures could be maintained (143–146 °C) throughout the UHT run. 8-RMPC+3-RSPH showed markedly reduced UHT processability both shorter UHT run-time (61 min) and very low OHTC values were observed which can be attributed to formation of larger protein aggregates. An increase in apparent viscosity (42.0 ± 0.6 and 11.8 ± 0.3 mPa s) for 8-RSMP+3-RSPH and 8-RSMP+2-RSPH, respectively) of UHT processed samples would have also induced severe fouling during UHT.

这项研究调查了添加大豆蛋白水解物对牛奶蛋白饮料的超高温（UHT）可加工性的影响。也没有关于大豆蛋白水解物的UHT可加工性的报道数据。80 g / kg蛋白质重组乳蛋白浓缩物（8-RMPC），80 g / kg蛋白质大豆蛋白水解物（8-RSPH）和8-RMPC的UHT可加工性，添加了10、20和30 g / kg蛋白质RSPH（例如8 -RMPC + 1-RSPH）在台式UHT设备上进行了研究。8-RMPC和8-RSPH都显示出很高的UHT可加工性（UHT工厂运行时间> 120分钟）。在8-RMPC中包含1-RSPH不会影响UHT运行时间（> 120分钟）和总传热系数（OHTC）。在8-RMPC + 2-RSPH中观察到OHTC显着下降，而UHT运行时间未降至120分钟以下，并且在整个UHT运行过程中都可以保持所需的UHT处理温度（143–146°C）。8-RMPC + 3-RSPH显着降低了UHT可加工性，观察到较短的UHT运行时间（61分钟）和非常低的OHTC值，这可归因于形成较大的蛋白质聚集体。UHT处理的样品的表观粘度（分别对8-RSMP + 3-RSPH和8-RSMP + 2-RSPH分别为42.0±0.6和11.8±0.3 mPa s）也会导致UHT严重结垢。