Cereal Chem 47:571 - 578.  |  VIEW ARTICLE
Effect of Physical and Chemical Processing Factors on the Redispersibility of Dried Soy Milk Proteins.

D. Fukushima and J. P. Van Buren. Copyright 1970 by the American Association of Cereal Chemists, Inc. 

Heating conditions before drying of soy milk (SM) had a large effect on the redispersibility of SM proteins after drying. Redispersibility decreased rapidly to a minimum at several min. of heating at either 100 or 120 C. and then increased gradually at 100 degrees and rapidly at 120 C. Higher pH or lower concentration of SM during heating increased the redispersibility after drying. The redispersibility was also greatly increased by decreasing the concentration of the heated SM, from which the SM was dried. The use of emulsifiers or EDTA had a slight effect on protein redispersibility. However, more effective reagents were disulfide bond- splitting reagents, such as Na2SO3, cysteine, 2-mercaptoethanol, and H2O2. The reducing reagents showed similar patterns in their relations between the added concentration and the redispersibility. For cysteine, e.g., there was a fairly large and sharp increase in redispersibility at 0.001M; then it dropped abruptly, later rising again to a maximum at 0.050M. The combined effect of cysteine and emulsifiers was additive, but the effect of cysteine was decreased by the addition of EDTA. It is concluded that the disulfide bonds play an important role in the insolubilization of SM protein during the drying.