期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：4
页码：245-249
出版社：MAXWELL Science Publication
摘要：The purpose of this study was to determine the effect of ultrasound treatment on the protein content and rheological properties of soymilk extracted from soybeans. Soybean slurry was exposed to ultrasound treatment then filtered. In this work, an ultrasound cleaning bath set with 35 kHz frequency and different treatment temperatures (20 and 40ºC) and times (20, 40, and 60 min) was used. Results indicated that ultrasound treatment could significantly (p 0.05) after ultrasound treatment. The consistency coefficient (K) did not change after ultrasound treatment. On the other hand, a significant increase in flow-behaviour indices (n) was observed.
关键词：Rheological properties ; Soymilk ; total solid ; ultrasound treatment ; protein ; viscosity
