通过参数优化的扫频超声提高大豆的浸泡效率。
Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization.
机构信息
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Akwa Ibom State, Nigeria.
出版信息
Ultrason Sonochem. 2021 Nov;79:105794. doi: 10.1016/j.ultsonch.2021.105794. Epub 2021 Oct 15.
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.
大豆浸泡对豆制品加工很重要，但由于浸泡时间长而受到限制。在此，采用 60kHz 扫频超声（SFU）辅助大豆浸泡。分析了缩短浸泡时间的机理和大豆的物理化学性质。结果表明，在 37°C 的浸泡温度、60%的超声功率（144W）和 214min 的浸泡时间下，SFU 的辅助参数达到最佳。浸泡时间缩短了 45.13%，SFU 后可溶性蛋白质含量增加了 14.27%。基于声信号分析，SFU 的最大电压幅度随空化气泡的振荡周期的增加而增加，从而增大了细胞间隙和大豆的大小，并且细胞膜通透性增强了 4.37%。不良的豆腥味化合物减少了 16.37%-47.6%。因此，SFU 可以显著提高大豆的浸泡效率，为大豆制品加工企业提供理论依据。
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