Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

The influence of soy protein subunit composition on the particle size distribution and solid content of soymilk and various supernatant fractions was investigated. A well-established seed variety (Harovinton), containing all protein subunits, and eleven null soybean genotypes lacking specific glycinin and β-conglycinin subunits were investigated, to determine the effect of protein composition on the physico-chemical characteristic of soymilk. Soymilk made from Harovinton and soybean lines null in glycinin showed significantly higher total solid yields than the other genotypes evaluated. Soymilks prepared from soybeans null for glycinin or lacking glycinin's group I (A1, A2) showed a smaller particle size distribution compared to soybean lines containing glycinin. In general, unheated soymilk made from lines having glycinin showed a bimodal size distribution with large particles, with a decrease in the particle size distribution after heating and heating with homogenization. The results of this work will help in the evaluation of breeding lines with a specific protein composition tailored to a specific processing functionality.