Effect of dynamic high-pressure microjet on the gel characteristics of soybean whole powder
LI Jun
ZHANG Fan
LI Jiayi
LI Yiyang
CHEN Yuanxin
LIU He
Abstract：In the traditional soybean processing,the problems of soybean residue,wastewater discharge and whey reuse have been troubling the development of soybean products industry.The whole soybean processing can achieve zero emission of soybean residue and whey,but the whole soybean products still have the problems of decreased gel strength,poor elasticity,loose structure and fragility due to the rich fibre content.Therefore,using ultra-micron crushed soybean powder as raw material,dynamic high-pressure micro-jet technology for pretreatment of soybean powder emulsion,GDL,CaCl2 and MgCl2 as coagulants,soybean powder emulsion gels were prepared,and the effects of different homogenising pressures and number of homogenisations on the gel properties,moisture distribution and rheological properties of soybean powder were investigated.The results showed that the particle size of soybean powder emulsion was the smallest when the homogenising pressure was 150 MPa and the number of homogenising times was 6 times.The gel strength,water holding capacity,equilibrium water content,energy storage modulus,elasticity and deformation resistance of soybean whole powder emulsion gel were the best when the homogenising pressure was 120 MPa and the number of homogenising was 4 times.
Keywords：ultra-micro pulverisationdynamic high-pressure microjetemulsion gels
Publication Date：2025-12-15
Online Publishing Date：2026-04-01(First online date of this platform, not the publication date of the document)
Pages：10( 241-250 )