naa a22 4500 510726658 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0868-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0868-8 Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk [Elektronische Daten] [Ying-Qiu Li, Wen-Li Tian, Hai-Zhen Mo, Yin-Liang Zhang, Xiang-Zhong Zhao] Effects of pulsed electric fields (PEF) on quality characteristics and microbial inactivation of soymilk were studied with different PEF parameters. PEF did not affect significantly the values of pH, "a” (an indicator of redness ranging from "−a” to "+a”, −a = green, +a = red) and electric conductivity. The values of "L” (white if "L” = 100, black if "L” = 0) increased slightly, whereas values of viscosity and "b” (an indicator of yellowness ranging from "−b” to "+b”, −b = blue, +b = yellow) decreased slightly as PEF time increased from 0 to 547μs. Cysteine, tyrosine, phenylalanine, and serine reduced with the increase of PEF time. The relative activities of soybean lipoxygenase (SLOX) decreased with PEF time increasing from 0 to 1,036μs. When PEF time and strength increased, the inactivation of Escherichia coli and Staphylococus aureus increased significantly (p < 0.05), achieving a maximum of 5.20 and 3.51 log10 cycles reduction at PEF time 547μs and pulsed electric strength 40kV/cm, respectively. The inactivation of E. coli, S. aureus, and SLOX as a function PEF time followed Weibull distribution. This study demonstrated that PEF could inactivate efficiently E. coli, S. aureus, and SLOX without affecting the quality characteristics of soymilk. Thus, this technique could be an advantageous alternative to heat treatment for pasteurization of soymilk. Springer Science+Business Media, LLC, 2012 Pulsed electric fields (PEF) nationallicence Quality characteristics nationallicence Microbial inactivation nationallicence Soymilk nationallicence Li Ying-Qiu Shandong Provincial Key Laboratory of Microbial Engineering and College of Food & Bioengineering, Shandong Polytechnic University, 250353, Jinan, China aut Tian Wen-Li Information Department of Library, Shandong Polytechnic University, 250353, Jinan, China aut Mo Hai-Zhen School of Food Science, Henan Institute of Science and Technology, 453003, Xinxiang, China aut Zhang Yin-Liang School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002, Zhengzhou, China aut Zhao Xiang-Zhong Shandong Provincial Key Laboratory of Microbial Engineering and College of Food & Bioengineering, Shandong Polytechnic University, 250353, Jinan, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1907-1916 1935-5130 6:8<1907 2013 6 11947 https://doi.org/10.1007/s11947-012-0868-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0868-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Li Ying-Qiu Shandong Provincial Key Laboratory of Microbial Engineering and College of Food & Bioengineering, Shandong Polytechnic University, 250353, Jinan, China aut NATIONALLICENCE 700 1- Tian Wen-Li Information Department of Library, Shandong Polytechnic University, 250353, Jinan, China aut NATIONALLICENCE 700 1- Mo Hai-Zhen School of Food Science, Henan Institute of Science and Technology, 453003, Xinxiang, China aut NATIONALLICENCE 700 1- Zhang Yin-Liang School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002, Zhengzhou, China aut NATIONALLICENCE 700 1- Zhao Xiang-Zhong Shandong Provincial Key Laboratory of Microbial Engineering and College of Food & Bioengineering, Shandong Polytechnic University, 250353, Jinan, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1907-1916 1935-5130 6:8<1907 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer