HIGH-PRESSURE HYDRATION TREATMENT FOR SOYBEAN PROCESSING

The hydration of dry soybeans is an important first step of processing seeds into food products. This study on theeffect of high-pressure treatment on the water uptake of soybeans concluded that high-pressure soaking can reduce soakingtime. NMR analysis indicated that water mobility in a high-pressure soaked soybean was more restricted and waterdistribution was more uniform than that of a control sample. SEM analysis revealed that high pressure can change themicrostructures of the seed coat and hilum, which aids in soybean water absorption and disrupts individual spherical proteinbody structures. Additionally, DSC and SDS-PAGE analysis revealed that partial proteins were denatured during thehigh-pressure soaking.

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