Inactivation of lipoxygenase in soybean by radio frequency treatment
Yiming Jiang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorShukun Wang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorFang He
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorQilei Fan
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorYanli Ma
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorWenxu Yan
School of Internet of Things Engineering, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorYali Tang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorRuijin Yang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorCorresponding Author
Wei Zhao
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Correspondent: Fax: 86 510 85919150; e-mail: [email protected]Search for more papers by this authorYiming Jiang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorShukun Wang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorFang He
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorQilei Fan
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorYanli Ma
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorWenxu Yan
School of Internet of Things Engineering, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorYali Tang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorRuijin Yang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Search for more papers by this authorCorresponding Author
Wei Zhao
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122 China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, 214122 China
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122 China
Correspondent: Fax: 86 510 85919150; e-mail: [email protected]Search for more papers by this authorSummary
Polyunsaturated fatty acids are oxidised to generate beany flavour under catalysis of lipoxygenase (LOX). Using conventional thermal treatment to inactivate LOX lead to a serious nutritional and functional loss in soybean products due to the prolonged exposure to the high-temperature environment. Radio frequency (RF) is a different type of heating technology that sample is heated inside and outside at the same time with deep penetration. RF treatment was proposed to process soybean to rapidly inactivate LOX while remaining the quality and functional properties of soybean product. The results showed that the inactivation rate of LOX subjected to RF treatment for 210 s was 94.30%, as compared with 3.08% under conventional thermal treatment (110 °C) for the same duration. Functional properties of soybean protein isolate (SPI) after RF treatment were much higher than that of SPI with conventional thermal treatment. Analysis of the volatile compounds of soy milk indicated that the relative concentration of hexanal decreased from 521 to 116 μg L−1 and that of 1-hexanol decreased from 271 to 6.99 μg L−1. Therefore, RF treatment could better improve the sensory properties of soy milk.
Conflict of interest
The authors declare no competing financial interest.
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