Effects of pH and salt concentration on freeze-thaw fractionation of soymilk protein.
Masayuki MatsunoKazuya MurakamiKazuhiro MoritaMakoto ShimoyamadaPublished in: Journal of the science of food and agriculture (2024)
The pH and salt concentration in raw soymilk markedly influence the freeze-thaw fractionation process. We confirmed that the range of zeta potential values where fractionation was possible remained consistent under various pH and salt concentration conditions. These findings suggest that the zeta potential value might serve as an indicator for evaluating the freeze-thaw fractionation ability of raw soymilk. © 2024 Society of Chemical Industry.