In this paper, the effects of oil bodies, coagulant, pH and enzyme treatment on the aggregation behavior of soymilk were reviewed from the viewpoint of a colloidal dispersion system. The applicability of Einstein's and Krieger-Dougherty' s theories of viscosity was examinedusing soymilk samples. The oil bodies in the soymilk behavedas suspendedsubstances, andit was possible to predict the relative viscosity from the volume fraction of the oil bodies. The coagulation of soymilk with magnesium chloride was also investigated, and the validity of the novel viscous model with the effect of cross-linkage was discussed. The viscosity during coagulation could be predicted by the model, based on particle size as a property of the dispersion system. From the results of the effect of pH on the stability of soymilk using the centrifugal method, the state of soymilk components changed in three steps as a function of decreasing pH. The aggregation of high-fat soymilk digested by papain required heat pretreatment. It was suggestedthat oleosin, which stabilizedthe oil body emulsion, was digestedby papain andthe aggregation was promotedby heat pretreatment.
ASJC Scopus subject areas
- Food Science