著者

Kazuhiro Morita Erina Takeda Makoto Shimoyamada

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

pp.FSTR-D-23-00077, (Released:2023-08-22)

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Raw soymilk separates into two layers upon freeze-thawing. We investigated the effects of high-temperature thawing (50–100 ℃) on the freeze-thaw fractionation of soymilk. After freezing, the samples thawed at high temperatures separated into two layers with similar fractions as observed in samples thawed at low temperatures (10 ℃). As the thawing temperature increased, the separation time of the samples thawed at high temperatures decreased by less than half, when compared to those thawed at low temperatures. The ratio of the weight of the upper layer to the total weight decreased as the thawing temperature increased. The 7S and 11S proteins in soymilk could be fractionated through high-temperature thawing, similar to that through low-temperature thawing. Protein denaturation did not occur upon fractionation at higher temperatures. These results suggest that raw soymilk can be fractionated even through high-temperature thawing and may contribute to the efficient production of freeze-thaw fractionated soymilk.