Abstract:In order to investigate the effects of heat treatment processes and sucrose addition on the gel properties of soybean powder during the preparation process, this study compared the dispersibility and solubility of soybean flour under different heat treatment processes and sucrose addition, and the changes of GDL-induced gel rheological properties, gel strength, microstructure, water holding capacity, water distribution, and gel intermolecular force. The results have shown that baking, boiling, concentration, and spray drying heat treatment processes during processing will reduce the dispersion of soybean powder, thereby reducing the water holding capacity, storage modulus (G ') and gel strength of GDL-induced gel, and the microstructure of the gel changes from a dense and uniform state to a loose and large hole. Compared with the control group, the spray drying heat treatment increased the dispersion time of soybean powder from 59.67 s to 550.50 s, and the T22 relaxation time of the gel increased from 113.02 ms to 194.85 ms. After adding 20% sucrose, the dispersion time of soybean powder was shortened to 52.50 s, and the relaxation time of gel T22 was reduced to 110.74 ms, which effectively improved the gel properties induced by GDL. The intermolecular forces formed by soybean powder gel under different heat treatment processes and sucrose addition are hydrophobic interaction and electrostatic interaction. In summary, spray drying and sucrose addition mass fractions less than 5% are the key factors for poor dispersibility and gelation of soybean powder products. This study can provide a theoretical basis for the preparation of soybean powder products with good dispersibility and gelation.
