Elsevier

Ultrasonics Sonochemistry

Volume 79, November 2021, 105794
Ultrasonics Sonochemistry

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

https://doi.org/10.1016/j.ultsonch.2021.105794Get rights and content
Under a Creative Commons license
open access

Highlights

  • SFU-assisted soybean soaking reduced time by 45.13% and increased SPC by 14.27%.

  • Ultrasonic field was monitored to explain its effect on soybean soaking.

  • Cell membrane was more permeable and beany flavor reduced in SFU group.

  • The structure of soybean protein was changed by SFU.

Abstract

Soybean soaking is important to the processing of bean products, however, restricted by the long soaking time. Herein, the soybean soaking was assisted by 60 kHz sweeping frequency ultrasound (SFU). Shortening mechanism of soaking time and physicochemical properties of soybeans were analyzed. Results showed that soaking temperature of 37 °C, ultrasonic power of 60% (144 W), and soaking time of 214 min were optimum SFU-assisted parameters. The soaking time was reduced by 45.13%, and soluble protein content increased by 14.27% after SFU. Based on analysis of acoustic signals, the maximum voltage amplitude of SFU increased with the increment of oscillation periods of cavitation bubbles, which enlarged the intercellular space and size of soybean, and cell membrane permeability was enhanced by 4.37%. Unpleasant beany flavor compounds were reduced by 16.37%–47.6%. Therefore, SFU could significantly improve the soaking efficiency of soybeans and provide a theoretical basis for the processing enterprises of soybean products.

Keywords

Sweeping frequency ultrasound
Soaking mechanism
Soybean
Protein structure

Cited by (0)