Phytase influence on soymilk protein colloid stability studied with thermographic method

Coagulation of soymilk is well studied from a technological point of view. However, physicochemical features of the process of soymilk protein colloidal stability destruction may be of interest both from a purely scientific point of view and for improving production processes. In this study, an atte...

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Bibliographic Details
Published in:BIO web of conferences 2023-01, Vol.64, p.1019
Main Authors: Rynk, Vitaliy, Osintsev, Alexey, Kuzchutkumov, Mstislav
Format: Article
Language:English
Subjects:
Coagulation
Colloiding
Micelles
Phytase
Phytic acid
Plant-based beverages
Proteins
Soya bean milk
Soybean milk
Stability analysis
Thermography
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Summary:Coagulation of soymilk is well studied from a technological point of view. However, physicochemical features of the process of soymilk protein colloidal stability destruction may be of interest both from a purely scientific point of view and for improving production processes. In this study, an attempt was made to analyze the role of phytinates in formation of the colloidal stability of soymilk proteins. A possible role of the dissociation of phosphate groups of phytic acid in the rise of an electric charge stabilizing soy protein micelles in water solution has been suggested. The ability of phytase to cut off the phosphate groups of phytic acid was used to substantiate our assumption. To study the kinetics of coagulation of soymilk proteins, a thermographic method was used. The results of the experiments show that the addition of phytase to soymilk can significantly accelerate its acid coagulation, which is an indirect confirmation of the above assumption.
ISSN:2117-4458
2273-1709
2117-4458
DOI:10.1051/bioconf/20236401019