Combined high hydrostatic pressure and thermal treatments fully

MANASSERO CARLOS; VAUDAGNA SERGIO R.; SANCHO ANA MARÍA; AÑON MARÍA CRISTINA; SPERONI FRANCISCO

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 35 p. 86 - 95

1466-8564

Theobjective of this work was to assess the possibility of obtaining acalcium-enriched soymilk with acceptable characteristics regarding toinactivation of trypsin inhibitors and lipoxygenase, protein solubility andphysical stability, through a combined thermal-high hydrostatic pressuretreatment. A Doehlert design was applied to study the effect of combinedpressure level (500 ? 700 MPa), initial temperature (45 ? 65 °C)and CaCl2 concentration (5 ? 15 mmol L-1). Results showedthat protein solubility was function of CaCl2 concentration (p < 0.005),and that inactivation of trypsin inhibitors was function of pressure level andtemperature (p < 0.005), lipoxygenase activity was totally inactivated inthe most assayed conditions. Physical stability was improved, depending oncalcium concentration no settling was detected or a less conspicuous phaseseparation was observed after the combined treatments. Our results indicatethat a combination of thermal and high hydrostatic pressure allowed theobtention of calcium-enriched soymilks with improved physical stability withoutadditives such as chelating agents, and acceptable in terms of inactivation oftrypsin inhibitors and lipoxygenase.