Arii Yasuhiro, Nishizawa Kaho
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan.
Heliyon. 2020 Apr 12;6(4):e03673. doi: 10.1016/j.heliyon.2020.e03673. eCollection 2020 Apr.
Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk. In some samples, aggregates formed in the upper layer at a higher honey concentration, while in others, aggregates precipitated at an intermediate honey concentration. Both phenomena were reproduced by adding different mixtures of glucono-δ-lactone and glucose, indicating that gluconic acid concentration and total sugar content of honey can trigger soymilk coagulation. Interestingly, honeys with a high concentration of gluconic acid showed a low total sugar content. Furthermore, in a trial product, the mixture of blended honey with soymilk was determined to be pasty. Our results indicate that honey can coagulate soymilk, which may provide a new and convenient method to prepare soymilk-based industrial products.
葡萄糖酸是蜂蜜中的主要有机酸，是葡萄糖酸 - δ - 内酯的部分水解产物，通常用作制备豆腐的凝固剂。本研究旨在检测五种不同类型的蜂蜜在不同浓度下添加到豆浆中时的凝固潜力。在一些样品中，蜂蜜浓度较高时在上层形成聚集体，而在其他样品中，在中等蜂蜜浓度下聚集体沉淀。通过添加不同的葡萄糖酸 - δ - 内酯和葡萄糖混合物重现了这两种现象，表明蜂蜜中的葡萄糖酸浓度和总糖含量可引发豆浆凝固。有趣的是，葡萄糖酸浓度高的蜂蜜总糖含量低。此外，在一个试验产品中，混合蜂蜜与豆浆的混合物被测定为糊状。我们的结果表明蜂蜜可以使豆浆凝固，这可能为制备豆浆基工业产品提供一种新的便捷方法。
