A novel approach has been developed to produce pure plant-based gel soy yogurt by combining soy proteins (7S/11S), high pressure homogenization, and glycation reaction

• DOI: 10.1016/j.fochx.2024.101259
• Publication Date: 2024-02-27T16:52:07Z
• Authors: Hai-Bin Ren; Bao-Long Feng; Hong-Yao Liu; Yu-Tang Wang; Hong-Tai Zhang; Zhi-Lu Li; Li Meng; Jing-Jian Zhang; Xiao-Sen Bai; Fei Gao; Zhi-Peng Wang; Bo-Wen Luo; Xiao-Lin Chen; Hong-Jie Song; Xin-Xu Yan; Jin-Yong Zhao; Ying-Hua Zhang
• Keywords: Pectin; Homogenization; Soy flour; Gelatin; Soy bean; Plant protein

This research sought to examine how the physicochemical characteristics of soy globulins and different processing techniques influence gel properties yogurt. The goal was improve these rectify any texture issues in yogurt, ultimately aiming produce premium-quality plant-based In this study, investigation focused on examining impact 7S/11S, homogenization pressure, glycation modified with glucose A yogurt superior successfully developed using a 7S/11S globulin-glucose conjugate at 1:3 ratio pressure 110 MPa. Compared supplemented pectin or gelatin, demonstrated enhanced characteristics. These findings provide valuable insights into advancing plant protein gels serve as reference for cultivating new soybean varieties by breeding experts.